Beef Youvetsi
This has to be my ULTIMATE favourite Greek beef dish. It is so simple and so delicious. Basically just a long slow cooked beef stew thickened with orzo – rice pasta. The flavours are simple, yet quite exquisite and when served with freshly grated parmesan, herbs and a generous glug of extra virgin olive oil, I guarantee that this beef dish will become memorable. The aroma from the oven will literally make you drool.
Traditionally combined with a rich tomato sauce, and baked in a clay pot inside a wood oven, however, for me this recipe, which was shared with me by a wonderful young Greek Cypriot called Yanis, who owns the family run taverna SPITICO in Yialova, Greece, the tomato sauce is removed and the dish is basically a naturally infused beef stew combined together with orzo (rice pasta). A combination of subtle and truly enjoyable infused flavours which keep pulling you back for more (second helpings).
A true winner for those seeking comfort and flavour in a bowl.
Ingredients
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750g stewing beef
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2 tbsp extra virgin olive oil
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1 large red onion- skin removed and roughly chopped
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1 cinnamon stick
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2 large bay leaves
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1 litre cold water
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Coarsely ground black pepper
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250g orzo pasta- rice shaped pasta
Instructions
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Prepare beef:
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01 Cut into thumb length sized pieces. Set to one side.
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Assemble for cooking:
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02 In an oven proof casserole dish add the oil and heat for 1 minute, and then add the chopped onions. Toss well in the oil and cook until onions begin to turn soft. Now add the beef cubes. Quickly turn in the pan with the oil and onions for 1 minute.
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03 Now add the cold water, cinnamon stick, bay leaves and coarsely ground black pepper. Bring to the boil, cover with a lid and place in the oven to slow cook until meat is tender.
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04 After the slow cook, remove from the oven and whilst hot remove the lid and add the orzo all over the meat. Replace the lid and place back in the oven for a further one hour.
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05 Serve from the casserole pan, topped with fresh herbs and plenty of freshly grated parmesan cheese. Once served on plates or large bowls, I recommend to add an additional glug of extra virgin olive oil.
Notes
Youvetsi can be made with beef, lamb or rabbit. I prefer to slow cook the beef stew in the oven for 2 hours or so before I add the orzo, but it is also possible to use a slow cooker set on high and slow cook for 4 hours, and if running short on time and looking to really speed up the process, the beef stew can be made in a pressure cooker (say 20 minutes or so). Always best eaten hot but just as delicious cold.
