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I've been perfecting my youvetsi for years, and this stew never fails to impress. Imagine tender chunks of meat nestled in a rich, tomato-based sauce, mingling with perfectly cooked orzo. Every spoonful bursts with Mediterranean flavors, transporting you straight to a Greek taverna. Trust me, once you've tried this comforting dish, it'll become a regular in your recipe rotation. Ready to dive into this mouthwatering adventure? Let's get cooking!
Ingredients for Youvetsi Stew
- Beef or lamb: Adds rich flavor and protein to the stew, creating a hearty and satisfying dish.
- Olive oil: Provides a flavorful base for cooking the meat and vegetables, enhancing the overall taste of the stew.
- Onion: Adds sweetness and depth of flavor to the stew, complementing the savory meat and tangy tomatoes.
- Garlic: Infuses the stew with a delicious aroma and adds a robust flavor to the dish.
- Canned tomatoes: Adds a tangy and slightly sweet flavor to the stew, providing a rich and savory base.
- Beef broth: Enhances the meaty flavor of the stew, adding depth and richness to the overall dish.
- Orzo pasta: Absorbs the flavors of the stew while adding a comforting and satisfying element to the dish.
- Dried oregano: Adds a warm and earthy flavor to the stew, complementing the meat and tomatoes beautifully.
- Grated parmesan cheese: Provides a salty and nutty flavor to the stew, adding a creamy and indulgent finish to the dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for browning the meat and simmering the stew to tender perfection.
- Oven: Needed to bake the stew with orzo pasta until the pasta is cooked and has absorbed the flavors.
Youvetsi Stew Recipe
A traditional Greek stew made with tender meat and orzo pasta.
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Equipment
- Dutch Oven
- Wooden Spoon
Ingredients:
Main Ingredients
- 500 g Beef or lamb, cubed
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 400 g Canned tomatoes, chopped
- 1 cup Beef broth
- 1 cup Orzo pasta
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese for serving
Read more: Cacciucco Stew Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium heat. Add the beef or lamb and brown on all sides.
- 2. Add the chopped onion and garlic, and cook until softened.
- 3. Stir in the canned tomatoes, beef broth, oregano, salt, and pepper. Bring to a boil.
- 4. Reduce heat to low, cover, and simmer for about 1 hour or until the meat is tender.
- 5. Preheat the oven to 180°C (350°F).
- 6. Stir in the orzo pasta, cover, and transfer the Dutch oven to the preheated oven. Bake for 20-25 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- 7. Remove from the oven and let it rest for a few minutes before serving. Sprinkle with grated Parmesan cheese.
Notes:
Feel free to use chicken or pork instead of beef or lamb.
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 4mg
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Read more: Monster Stew Recipe
Can Youvetsi Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Cook the stew as directed but do not add the orzo pasta.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stovetop, add the orzo pasta, and continue with the baking step.
Freezing Instructions
- Cook the stew but omit the orzo pasta.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator, reheat on the stovetop, add the orzo pasta, and bake as directed.
Adding a touch of cinnamon to the youvetsi stew can enhance the depth of flavors and add a subtle warmth to the dish.
Common Questions About Making Youvetsi Stew
FAQ:
Can I use chicken instead of beef or lamb in this recipe?
Yes, you can substitute chicken for beef or lamb if you prefer a different protein in the stew.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can replace the meat with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I use a different type of pasta instead of orzo?
Yes, you can use other small pasta shapes like ditalini or small shells if you don't have orzo on hand.
How can I store leftovers of this stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
Can I freeze this stew?
Yes, you can freeze this stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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