Youvetsi - A Traditional Greek Stew

Youvetsi is my favorite Greek dish.  I had it recently at a restaurant and decided to make it at home. 

It is  a traditional Greek stew that can be made with beef, lamb or pork. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated cheese on top.

It is made in a clay pot, but can easily be made in a Dutch oven pot.

• 3 lbs. beef, lamb or pork, thick cut chops or shanks
• 1/2 cup olive oil (separated)
• 1 large onion, diced
• 4 cloves garlic, minced finely
• 1 large leek cleaned chopped
• 1/2 cup dry white wine
• 1 tbs. Oregano
• 1 tbs. Thyme
• 28 oz. can diced tomatoes
• 1 tsp. sugar
• 1 tsp. Gravy Master
• 1 quart beef broth or chicken broth
• 1 lb. orzo pasta
• Salt and pepper to taste
• Grated Pecorino Romano

In a heavy, oven safe Dutch oven, heat 1/4 cup olive oil. Season the meat with salt and pepper and cook over medium high heat until nicely browned, about 7 to 10 minutes.

Remove the browned meat from the pot and set aside. Add the remaining 1/4 cup olive oil. Saute the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute. Add the leek and the wine to the pot and scrape up any bits that may have stuck to the bottom.

Add the diced tomatoes, sugar, gravy master and a quart of broth to the pot. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes.

Return the meat to the pot (with juices) cover, and simmer over medium low heat for about 1 1/2  to 2 hours or until the meat is very tender.

Heat the oven to 350 degrees.

Stir in the uncooked orzo pasta and add about 1/2 cup more broth if needed. Season to taste with salt and pepper.

Cover and place in the oven. Cook an additional 45 minutes to an hour stirring the contents occasionally to prevent sticking.

Remove from the oven and top with grated cheese.