- 4 tbsp olive oil
- 2 lbs stew beef, cut into 3-inch chunks
- 1 medium-sized yellow onion, peeled and finely chopped
- 4 large tomatoes, peeled and chopped
- 4 cloves garlic, peeled and diced
- 1 sprig fresh thyme
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 lb orzo
- 1/2 cup grated kefalotiri or parmesan cheese
Greek – Moschari Yiouvetsi me Kritharaki
Yiouvetsi is the name for a type of earthenware dish used to make meat stews with pasta that are baked in the oven.
Some of the best Greek dishes come from the island of Sifnos and Lesbos and can be found in kitchen stores throughout Greece.
Preheat the oven to 350F. Heat the olive oil in a large frying pan and saute the beef until browned. Add the onion, tomatoes, garlic, thyme and oregano and cook for 10 minutes, stirring occasionally. Add the tomato paste, red wine and enough water to cover the mixture. Season to taste with salt and pepper. Transfer the mixture to a large earthenware or ovenproof casserole dish and bake for 1 to 1 1/2 hours.
Meanwhile, parboil the orzo for 10 minutes in a large saucepan until almost soft but not quite fully cooked. Drain in a colander and place around the beef mixture during the last 20 minutes of cooking. The orzo will absorb all the liquid in the pot. To serve, sprinkle the cheese on top and serve with a green salad.
Serves – 4