The winter season is here, and what better to warm you up than a delicious Greek stew?

Giouvetsi, also known as Youvetsi has been around for a long time and used to be prepared in clay pots when the dish first surfaced.

It was referred to as a one pot meal, and was prepared in wood burning ovens.

Traditionally, the dish uses lamb as its main protein. However, this can be replaced with beef, chicken or pork. It consists of a simple list of ingredients like orzo, tomato sauce, onions, garlic and many spices including allspice, cinnamon, bay leaves and cloves.

It is also served alongside shredded cheese like parmesan or feta.

In the modern version of the dish, it is still prepared in one pot and can be made in an oven, or simmered on the stovetop.

If you want to make this recipe for yourself, follow the steps below!

Recipe

  1. Pat the meat dry and season with kosher salt and black pepper.
  2. In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
  3. In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
  4. Return the meat to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the meat is cooked through.
  5. Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
  6. Garnish with parsley and crumbled feta, if you like, before serving.

Ingredients

  • 1 pound lamb shoulder or beef (cut into chunks)
  •  Kosher salt and black pepper
  •  extra virgin olive oil
  •  2 large onions (finely chopped)
  • 4 garlic cloves (minced)
  •  1 cup red wine
  • 1 teaspoon dry oregano
  • 1 teaspoon paprika
  •  ½ teaspoon ground cinnamon
  •  ½ teaspoon nutmeg
  •  1 bay leaf
  •  28 ounces whole San Marzano tomatoes
  • 1 cup orzo pasta
  •  ½ cup fresh parsley (chopped)
  •  feta cheese (for garnish, optional)

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