Greek Youvetsi Recipe | Beef with Orzo

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and ricotta is more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic alternative.

Heat 4 to 5 tablespoons of extra virgin olive oil in a large skillet over high heat until hot.

Add the beef cubes, seasoning with salt and pepper, and caramelize for about 3 minutes on each side until browned.

Remove the beef from the skillet and set aside, keeping the fond in the pan.

Add the diced onion, carrots, and leeks to the skillet and sauté until caramelized.

Add bay leaves, cinnamon sticks, and nutmeg to the vegetables.

Make a hole in the vegetables and add 1 tablespoon of tomato paste, sautéing for about a minute to reduce bitterness.

Stir in 1 tablespoon of sugar to balance acidity.

Pour in 1 cup of red wine and allow it to evaporate for a few minutes.

Add the diced tomatoes and stir to incorporate everything.

Return the beef to the skillet and cover, reducing the heat to low, cooking for 1.5 hours.

In a separate skillet, heat another 4 to 5 tablespoons of olive oil and toast the orzo for about 4 to 5 minutes, stirring constantly to avoid burning.

Divide the toasted orzo into four serving dishes and add more chicken stock to each dish.

Preheat the oven to 360°F and cover the dishes with foil, baking for 30 minutes.

Remove the foil and bake for an additional 15 minutes.

Once done, add lemon rind, chopped parsley, grated parmesan, and crumbled feta on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens