Youvetsi

Method

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1. Heat the oven to 180C.

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2. Heat the oil in a casserole and brown the beef in two batches, 5 minutes a batch. Lift out.

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3. Add the onions and cook 8 minutes, until golden.

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4. Stir in the garlic and tomato purée and cook 2 minutes.

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5. Pour in the wine and let it bubble 2 minutes.

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6. Return the beef with the tomatoes, cinnamon, allspice, bay, salt, pepper and 600 ml of the stock.

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7. Cover and cook in the oven for 60 minutes.

   Mark done Start 60 min timer

8. Stir in the orzo and the remaining 400 ml of stock.

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9. Return uncovered to the oven for 25 minutes, stirring once at the halfway point only.

   Mark done Start 25 min timer

10. Scatter the cheese over and rest 10 minutes before serving with the parsley.

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Chef’s Tips

• Orzo raw into the sauce, never boiled first.
• Stir once, at the halfway point.
• Rest ten minutes — the orzo keeps absorbing.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Horiatiki salad
• Crusty bread
• A Greek red

Storage & Reheating

Keeps 3 days refrigerated. The orzo swells; add stock when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.