(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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.
Print
Jump to comment
Pin This
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: Ayamase 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
Keywords:
Tried this recipe?Let us know how it was!
Read more: Mondongo 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.
0 thoughts on “Youvetsi Stew Recipe”