Greek Beef Stew With Orzo Pasta

Name: Greek Beef Stew With Orzo Pasta
Prep time: 30 min
Cook time: 120 min
Total time: 170 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1/2 cup olive oil, divided; 3 1/2 pounds stew beef, or lamb, cut into 2-inch chunks; Salt, to taste; Freshly ground black pepper, to taste; 1 large onion, diced; 4 cloves garlic, finely minced; 1 large leek, cleaned, trimmed, and cut in half; 1 large carrot, peeled and cut into thirds; 1/2 cup dry white wine; 3 to 4 whole allspice berries; 1 (28-ounce) can crushed tomatoes; 1 teaspoon sugar; 1 quart water; 1 pound orzo pasta; Grated kefalotyri cheese, or Pecorino Romano

A traditional Greek youvetsi features tender beef or lamb stewed in a rich tomato sauce with orzo pasta, finished with kefalotyri cheese.

⭐ 4.3 (33 reviews) Prep: 30 minCook: 120 minTotal: 170 minYields: 8 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Greek

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Instructions

Preheat oven to 350 F.
In a Dutch oven, heat 1/4 cup olive oil; brown seasoned meat for 7-10 minutes, then set aside. Add remaining 1/4 cup olive oil; sauté onions for 5 minutes, then garlic for 1 minute. Stir in leek, carrot, and wine, deglazing the pot.
Add allspice, crushed tomatoes, sugar, and 1 quart water; bring to a boil, then simmer uncovered for 5-10 minutes.
Return meat to the pot, cover, and simmer over medium-low heat for 1 hour or until very tender.
Remove leek and carrot. Stir uncooked orzo into the meat and sauce (add 1/2 cup water if needed), season, then cover and place in the oven.
Bake for 45-60 minutes, stirring occasionally to prevent sticking.
Remove from oven, discard allspice, top with grated cheese, cover, and rest 15-20 minutes before serving.

Nutritional Info (per serving)

Calories: 714 kcal

Carbohydrate: 40 g

Cholesterol: 202 mg

Fiber: 4 g

Protein: 73 g

Saturated Fat: 8 g

Sodium: 481 mg

Sugar: 8 g

Fat: 29 g

Unsaturated Fat: 0 g