Youvetsi (Greek Baked Beef Stew with Orzo and Kefalotyri)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 900 g Beef chuck roast
• 1 tsp Black pepper, freshly ground
• 150 ml Dry White Wine
• 700 g Tomato passata
• 600 ml Beef stock
• 1 piece Cinnamon sticks
• 2 pieces Bay leaves
• 300 g Orzo
• 80 g Kefalotyri cheese

1. Heat the oven to 160°C (320°F). Finely chop the onion and thinly slice the garlic.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and cook for 6 to 8 minutes, turning, until well browned all over.
3. Reduce the heat to medium and add the onion with a pinch of the black pepper. Cook for 6 to 8 minutes, stirring, until softened and lightly golden, then stir in the garlic for 1 minute until fragrant.
4. Pour in the wine and scrape up any browned bits from the base. Simmer for 2 to 3 minutes to reduce slightly.
5. Stir in the tomato passata and beef stock, then add the cinnamon stick and bay leaves. Bring to a gentle simmer, cover, and cook in the oven for 75 minutes, turning the beef once halfway, until the meat is very tender.
6. Transfer the beef to a board and keep it covered while you finish the sauce. Increase the oven to 190°C (375°F) and discard the cinnamon stick and bay leaves.
7. Stir the orzo into the hot sauce, then return the beef to the pot. Bake uncovered for 18 to 22 minutes, stirring once halfway, until the orzo is tender and the top is lightly bronzed; if it looks dry at any point, add a splash of beef stock.
8. Rest for 5 minutes so the orzo settles and the sauce thickens slightly. Grate the kefalotyri and serve generously over the top, finishing with the remaining black pepper.

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