Dinner · Greek · 20 min
Traditional Yuvetsi with Braised Beef and Orzo
- Calories
- 732
- Protein
- 36g
- Carbs
- 106g
- Fat
- 19g
Ingredients
- 95.4 g beef chuck roast
- 1.1 tsp olive oil
- 117.1 g yellow onion
- 1 clove garlic
- 156.1 g crushed canned tomatoes
- 1 each cinnamon stick
- 1 pinch ground cinnamon
- 106.2 g orzo pasta
- 50.7 g spinach
- 0.5 tsp salt
- 1 tbsp parsley
Method
- 01Preheat the oven to 350°F (175°C).
- 02Heat the extra virgin olive oil in a Dutch oven or heavy clay pot over medium-high heat. Season beef chuck roast cubes with half of the salt. Add the beef and sear until deeply browned on all sides, about 5 to 7 minutes. The beef should reach an internal temperature showing complete searing before removing. Remove beef and set aside.
- 03Add the diced yellow onion and minced garlic to the same pot, sautéing until soft and translucent, about 5 minutes. Stir in the crushed canned tomatoes and cinnamon stick, scraping up the browned bits from the bottom.
- 04Return the seared beef to the pot, cover, and braise in the oven for 60 minutes until the meat is fork-tender (internal temperature above 160°F/71°C).
- 05Remove the lid, stir in the dry orzo pasta and remaining salt, and add 1.5 cups of hot water. Cover and return to the oven for 15-20 minutes, stirring once halfway through, until the orzo is al dente and has absorbed the tomato broth.
- 06Fold in the roughly chopped fresh spinach during the last 2 minutes of cooking until just wilted.
- 07Discard the cinnamon stick. Serve hot, sprinkled with fresh chopped parsley and a pinch of ground cinnamon.
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