12 servings
AuthorMyHorioTotal Time3 hrsDifficultyIntermediateYouvetsi is a comforting Greek stew made with beef or lamb and orzo. It is slowly cooked in a deeply spiced tomato-based sauce. This recipe makes enough to have plenty of leftovers. Feel free to cut the recipe in half if you aren't feeding a large family.
To make Youvetsi:
Pat beef pieces with paper towels to absorb moisture.
Set a deep pot over medium-high heat.
Add the olive oil and beef cubes in one layer, making sure not to crowd.
Sear for a couple of minutes on each side, and place meat on a plate.
You'll need to do this in three or four batches.
Set aside.
Reduce heat to medium.
To the pot, add the onion, leeks, carrots, bay leaves, allspice, cloves, cinnamon stick, garlic, sugar, salt, and pepper.
Stir everything together and cook for about five minutes.
Add wine, stir, and cook for a minute to let alcohol dissipate and to deglaze the bottom of the pot.
Add the tomato paste, beef boullion, and passata.
Stir everything together.
Add beef pieces along with the juices to the pot, and combine well.
Cover and simmer on medium-low heat for two to three hours, or until beef is fall-apart tender, stirring every 20 minutes or so.
The sauce will be quite thick.
Remove the cinnamon stick, whole cloves, and bay leaves from the pot.
Melt two tablespoons of butter in a frying pan, and add the orzo.
Toast orzo until it turns a beautiful caramel color.
Add the toasted orzo to the sauce.
Add four cups of boiling water to the sauce, stir and bring to a gentle boil, just below medium heat.
The orzo will take approximately 20 minutes to become el dente.
Stir often so the orzo doesn't get stuck to the bottom of the pot.
Add more water if needed to make a beautiful sauce — not too thick and not too thin.
Once the orzo is cooked, turn off the heat and adjust for salt.
Note: As orzo sits, it will continue to expand.
Serve youvetsi with grated myzithra cheese (or parmesan), fresh bread, and a simple green salad.
For leftovers, just add a bit of water when heating up, so as to thin out the sauce.
See more main meal recipes here.
Enjoy!
Ingredients
Directions
To make Youvetsi:
Pat beef pieces with paper towels to absorb moisture.
Set a deep pot over medium-high heat.
Add the olive oil and beef cubes in one layer, making sure not to crowd.
Sear for a couple of minutes on each side, and place meat on a plate.
You'll need to do this in three or four batches.
Set aside.
Reduce heat to medium.
To the pot, add the onion, leeks, carrots, bay leaves, allspice, cloves, cinnamon stick, garlic, sugar, salt, and pepper.
Stir everything together and cook for about five minutes.
Add wine, stir, and cook for a minute to let alcohol dissipate and to deglaze the bottom of the pot.
Add the tomato paste, beef boullion, and passata.
Stir everything together.
Add beef pieces along with the juices to the pot, and combine well.
Cover and simmer on medium-low heat for two to three hours, or until beef is fall-apart tender, stirring every 20 minutes or so.
The sauce will be quite thick.
Remove the cinnamon stick, whole cloves, and bay leaves from the pot.
Melt two tablespoons of butter in a frying pan, and add the orzo.
Toast orzo until it turns a beautiful caramel color.
Add the toasted orzo to the sauce.
Add four cups of boiling water to the sauce, stir and bring to a gentle boil, just below medium heat.
The orzo will take approximately 20 minutes to become el dente.
Stir often so the orzo doesn't get stuck to the bottom of the pot.
Add more water if needed to make a beautiful sauce — not too thick and not too thin.
Once the orzo is cooked, turn off the heat and adjust for salt.
Note: As orzo sits, it will continue to expand.
Serve youvetsi with grated myzithra cheese (or parmesan), fresh bread, and a simple green salad.
For leftovers, just add a bit of water when heating up, so as to thin out the sauce.
See more main meal recipes here.
Enjoy!