Greek / Recipes

Yiouvetsi – Greek Beef and Kritharaki Stew


Yiouvetsi the perfect comfort food on a cold Sunday ❤️ This food really give you a hug from the inside, delicious meat, tasty soft rice pasta and the aromatic tomato sauce, the perfect blend of taste. Served with grated cheese, crusty bread and red wine.

Ingredients

  • 1kg (2.2lb) beef chunks1/2 cup Olive oil1 onion finely chopped2-3 cloves garlic crushed1/2 cup red wine1 can chopped tomatoes/passata2 tablespoons tomato puree1 bay leaf1 cinnamon stick2 cups beef stock1 1/2 cups kritharaki (rice pasta, orzo pasta)Salt and pepper

  • 1/2 cup Olive oil1 onion finely chopped2-3 cloves garlic crushed1/2 cup red wine1 can chopped tomatoes/passata2 tablespoons tomato puree1 bay leaf1 cinnamon stick2 cups beef stock1 1/2 cups kritharaki (rice pasta, orzo pasta)Salt and pepper

Directions


  1. Use a paper towel to dry the meat, salt and pepper all the sides and in a heavy/thick bottom pan (or dutch oven)add a little olive oil and sear the meat on all sides. Place a few chunks at a time.
  2. Take out the meat, place on the side on a plate to add later.
  3. Add more olive oil in the same pan and saute the onion and garlic, not too long, just for it to get translucent.
  4. Add the red wine and deglaze the pan to get all those delicious tastes.
  5. Add tomato pure, canned tomatoes, cinnamon stick, bay leaf, stock and the meat. Under a lid, let it simmer on low heat for about 1 to 1.5 hrs until the meat is tender.
  6. Preheat the oven to 180C (356F) add the kritharaki to a oven proof dish and the content of the pan (meat tomato sauce – remove the cinnamon stick) cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes. Keep an eye and add more water if it looks dry.
  7. Serve with grated cheese, crusty bread and som red wine. Kali orexi.

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