Greek Beef Stew and Baked Orzo Recipe (Yiouvetsi)
 
Prep time
Cook time
Total time
 
A delicious, hearty and very comforting Greek winter stew, with tender meat, caramelized vegetables, warm spices and creamy Greek orzo
Author:
Recipe type: Main Course
Cuisine: Greek
Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1.5 lbs. chuck, cut into 1½”-2” pieces
  • 1 leek, sliced
  • 1 small red onion, roughly chopped
  • 2 medium carrots, peeled and cut into chunks
  • 2 garlic cloves, cut into large pieces
  • 1 TBSP. tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • 3-4 allspice berries
  • ½ cup dry red wine
  • 14 oz. crushed tomatoes
  • 3 small Campari tomatoes, diced (optional)
  • 3 cups hot water
  • 1 tsp. sea salt
  • ½ tsp. freshly ground pepper
  • 2 TBSP. olive oil
  • 8 oz. large orzo
  • --- hot water
  • --- extra Virgin Olive oil for topping
  • --- grated cheese for serving
Instructions
  1. Trim the meat from extra fat and cut it into pieces. Pat dry with some kitchen towels.
  2. Heat a deep pot over medium and add ¼ cup of olive oil once the pot comes to heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the meat for about 4 minutes on each side.
  3. Add the vegetables and stir well to coat with olive oil. Next, add the tomato paste and allow it to caramelize on its own at the bottom of the pot before stirring it into the vegetables.
  4. To the meat and vegetables, add the bay leaves, cinnamon stick and allspice, then stir to combine.
  5. Deglaze the pot with the red wine and cook briefly to allow the wine to evaporate slightly. Add the crushed tomatoes and the diced fresh tomatoes (if using).
  6. Add the hot water, cover the pot, and simmer for about two hours or until the meat is tender. At this point, season with the salt and pepper and set aside.
  7. Heat your oven to 350º F.
  8. In a medium pot or skillet, heat the 2 TBSP. of olive oil and stir in the orzo to be well-coated. This step is important, as it prevents the orzo from becoming mushy in the oven.
  9. Empty the meat with its juices into a 13" x 9" oven-proof casserole dish. Stir in the orzo and add enough hot water to come about 1½" over the orzo. Top with more olive oil, season with a little more salt and pepper and bake uncovered for about 30 minutes, stirring a couple of times. There should still plenty of sauce in the casserole, when this dish comes out of the oven.
  10. To serve, allow it to sit for 5 minutes or so, to cool slightly, sprinkle with the grated cheese, and enjoy!
Notes
The amount of water we need to add to a pasta casserole is usually a ratio of 1:3, or, one part of orzo to three parts of hot water/liquid. In this recipe, this depends on the amount of liquid we have in our pot from the braised meat. A more practical way to measure is to have about 1½" liquid over the top or our orzo.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-beef-stew-and-baked-orzo-recipe-yiouvetsi/