Youvetsi (Greek Beef Stew with Orzo)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 800 g Beef stew meat
• 1 tsp Ground cinnamon
• 700 g Tomato passata
• 750 ml Beef stock
• 2 pieces Bay leaves
• 250 g Orzo
• 60 g Kefalotyri cheese

1. Heat the olive oil in a Dutch oven over medium-high heat. Finely chop the onion and slice the garlic.
2. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the beef and cook, turning occasionally, for 6 to 8 minutes until well browned on all sides. Stir in the cinnamon for 30 seconds.
4. Pour in the passata and stock, then add the bay leaves. Bring to a gentle simmer, cover, and cook on low for 60 to 70 minutes until the beef is tender and the sauce tastes rounded.
5. Heat the oven to 190°C (375°F). Stir the orzo into the pot, making sure it is submerged, then cover and bake for 18 to 22 minutes, stirring once halfway, until the orzo is tender and the sauce is thick and glossy.
6. Remove the bay leaves and rest the youvetsi for 5 minutes so the orzo finishes absorbing the cooking liquor. Grate the kefalotyri cheese and serve hot, sprinkled over each portion.

Made this recipe? Rate it — a comment is optional.