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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Youvetsi: Beef Stew with Orzo Recipe

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This recipe for Youvetsi: Beef Stew with Orzo is from Yannacoulias Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stew:
4 lbs beef chuck (or lamb) cut in large cubes
½ c olive oil
1 large onion, finely chopped
1 large leek, chopped
2 clove garlic
6 tomatoes (ripe, peeled and chopped)
1 tsp oregano
1½ litre boiling water
500g orzo
¾ c kefalotyri cheese (or parmesan)
salt pepper to taste
Directions:
Directions:
1. Bring meat to room temperature and pat it dry, cut into cubes.
2. Brown meat in olive oil, be sure to do in batches and not crowd. Sauté for 3 minutes without stirring or until the meat no longer sticks to the surface of the pot.
3. Reduce heat to medium and add the onion, the leek, and garlic cook until translucent but not browned. Add the tomato paste and stir for one minute.
4. Add tomatoes, oregano and salt and pepper. Cover and cook at 350º for one hour - it may take up to two hours until sauce thickened.
5. Prepare orzo, by toasting in oil till lightly toasted, remove Youvetsi from oven, add the orzo pasta and the olive oil and stir to combine.
7. Bake for final 15-20 minutes.
8. Remove Youvetsi from oven and let it rest It may seem that there’s a lot of liquid left, but while resting the pasta absorb liquid. Serve with grated mizithra cheese.

 

 

 

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