Description of this recipe
Youvetsi, a comforting and hearty Greek lamb stew with orzo, is a culinary masterpiece that embodies the essence of traditional Mediterranean cooking. This dish, slow-cooked to perfection, features tender lamb infused with aromatic spices, simmered in a rich tomato sauce, and finished with delicate orzo pasta. Youvetsi is not just a meal; it’s an experience, a journey to the sun-drenched shores of Greece with every savory bite. The combination of succulent lamb, flavorful sauce, and perfectly cooked orzo creates a symphony of flavors and textures that will warm your soul and leave you craving more. Whether you’re looking to impress guests or simply seeking a comforting weeknight dinner, Youvetsi is the perfect choice.
Why you will love this recipe
You will fall in love with Youvetsi for its simplicity, depth of flavor, and comforting nature. This recipe transforms humble ingredients into a dish that tastes like it came straight from a taverna in Greece. The slow-cooking process ensures the lamb becomes incredibly tender and absorbs all the wonderful flavors of the spices and tomato sauce. The addition of orzo pasta at the end adds a delightful textural contrast and turns the stew into a complete, satisfying meal. Moreover, Youvetsi is incredibly versatile; you can easily adjust the ingredients to your liking and dietary needs. It’s a dish that brings people together, perfect for sharing with family and friends on a cozy evening.
Ingredients:
For the Lamb Stew:
- 2 1/2 lbs (1.1 kg) lamb shoulder or leg, cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup dry red wine
- 1 (28 oz / 800g) can San Marzano tomatoes, crushed
- 1 tbsp tomato paste (optional)
- 1 tsp sugar (optional)
- 3 tbsp olive oil
- Salt and black pepper to taste
- 2 1/2 cups hot water or beef broth (more as needed)
For the Orzo:
- 1 1/2 cups orzo pasta (kritharaki)
- Additional broth or water as needed
Garnish:
- Feta cheese, crumbled
- Extra virgin olive oil
- Fresh parsley (optional)
Preparation:
Step 1: Begin by preparing the lamb. Pat the lamb chunks dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a beautiful sear and enhancing the flavor of the meat. Set the seasoned lamb aside.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the lamb chunks in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides for about 6-8 minutes per batch. Browning the meat creates a delicious crust and adds depth of flavor to the stew. Remove the browned lamb and set it aside.
Step 3: Reduce the heat to medium and add the finely chopped onion to the pot. Sauté the onion until it becomes soft and translucent, about 5 minutes. This is the foundation of the stew’s flavor, so take your time and allow the onions to release their natural sweetness. Stir in the minced garlic, cinnamon stick, and bay leaf, and cook for another minute until fragrant. The aromatic spices will infuse the oil and create a warm, inviting aroma.
Step 4: Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these flavorful morsels will add richness to the sauce. Allow the wine to simmer for about 2 minutes, reducing slightly and mellowing out its acidity. Add the crushed San Marzano tomatoes, tomato paste (if using), sugar (if using), and 2 1/2 cups of hot water or beef broth. Stir well to combine all the ingredients. Return the browned lamb to the pot, nestling it into the tomato sauce.
Step 5: Bring the stew to a boil, then reduce the heat to low. Cover the pot tightly and simmer for 1.5-2 hours, or until the lamb is very tender and easily pulls apart with a fork. Check the stew periodically, adding more hot water or broth if needed to keep the lamb submerged in the sauce. The slow simmering process allows the flavors to meld together and the lamb to become incredibly succulent.
Step 6: Once the lamb is tender, remove the lid from the pot. Stir in the orzo pasta, making sure it is evenly distributed throughout the stew. Add a bit more hot water or broth if needed to just cover the pasta. Cook uncovered, stirring occasionally to prevent sticking, for about 15-18 minutes, or until the orzo is tender and has absorbed much of the sauce. The orzo will plump up and create a creamy texture, transforming the stew into a hearty, complete meal.
Step 7: Discard the cinnamon stick and bay leaf. These have imparted their flavor to the stew and are no longer needed. Let the Youvetsi rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together even further.
Step 8: Serve the Youvetsi warm, garnished generously with crumbled feta cheese, a drizzle of extra virgin olive oil, and a sprinkle of fresh parsley (if desired). The feta cheese adds a salty, tangy contrast to the rich stew, while the olive oil adds a touch of fruity brightness. The parsley provides a pop of color and freshness.
COOKING Rating:
- Difficulty: Medium
- Taste: Rich, Savory, Comforting
- Technique: Slow Simmering
Serving Suggestions:
Youvetsi is a complete meal on its own, but it can also be served with a few simple accompaniments to enhance the dining experience. Here are a few suggestions:
- Crusty Bread: Serve with crusty bread for soaking up the delicious tomato sauce. A loaf of sourdough or a rustic baguette would be perfect.
- Greek Salad: A refreshing Greek salad with tomatoes, cucumbers, onions, olives, and feta cheese provides a light and tangy counterpoint to the rich stew.
- Roasted Vegetables: Roasted vegetables such as zucchini, eggplant, and bell peppers add a healthy and flavorful side dish.
- Lemon Potatoes: Greek lemon potatoes, roasted until golden and crispy, are a classic accompaniment to lamb dishes.
- A Glass of Red Wine: Pair with a medium-bodied red wine, such as a Greek Agiorgitiko or a Chianti, to complement the flavors of the stew.
Tips:
- Use High-Quality Lamb: The quality of the lamb will significantly impact the flavor of the dish. Choose lamb shoulder or leg for the best results, as these cuts become incredibly tender when slow-cooked.
- Don’t Overcrowd the Pot: When browning the lamb, work in batches to avoid overcrowding the pot. Overcrowding will lower the temperature of the oil and prevent the lamb from browning properly.
- San Marzano Tomatoes: Use high-quality San Marzano tomatoes for the best flavor. These tomatoes are known for their sweetness and low acidity.
- Adjust the Seasoning: Taste the stew throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other spices to suit your preferences.
- Make it Vegetarian: For a vegetarian version, substitute the lamb with hearty vegetables such as eggplant, zucchini, and mushrooms.
- Add a Touch of Heat: If you like a little spice, add a pinch of red pepper flakes to the stew.
- Freeze for Later: Youvetsi freezes well, making it a great make-ahead meal. Allow the stew to cool completely before transferring it to an airtight container and freezing.
Prep Time:
- 20 minutes
Cook Time:
- 2 hours 15 minutes
Total Time:
- 2 hours 35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 600-700 per serving
- Protein: 40-50g
- Sodium: 500-700mg
Conclusion
Youvetsi is more than just a recipe; it’s a celebration of Greek culinary tradition. With its tender lamb, flavorful tomato sauce, and delicate orzo pasta, this dish is sure to become a family favorite. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is easy to follow and yields delicious results. So, gather your ingredients, put on some Greek music, and embark on a culinary adventure that will transport you to the sunny shores of Greece. Kali Orexi! (Enjoy your meal!)
Questions and Answers about this recipe
Q1: Can I use a different cut of lamb for this recipe?
A: While lamb shoulder or leg are recommended for their tenderness and flavor when slow-cooked, you can use other cuts like lamb stew meat or even lamb shanks. Keep in mind that different cuts may require slightly different cooking times, so adjust accordingly.
Q2: Can I make this recipe in a slow cooker?
A: Yes, Youvetsi can be easily adapted for a slow cooker. Brown the lamb as instructed in the recipe, then transfer all the ingredients (except the orzo) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is very tender. Stir in the orzo during the last 30 minutes of cooking, adding more broth if needed.
Q3: What can I substitute for San Marzano tomatoes?
A: If you can’t find San Marzano tomatoes, you can use other high-quality canned crushed tomatoes. Look for tomatoes that are labeled “sweet” or “low acidity” for the best results. You can also use fresh tomatoes, but you’ll need to peel and crush them first.
Q4: Can I add other vegetables to this recipe?
A: Absolutely! Youvetsi is a versatile dish that can be customized to your liking. Feel free to add other vegetables such as carrots, celery, bell peppers, or zucchini. Add the vegetables along with the onions and garlic for the best results.
Q5: How long does Youvetsi last in the refrigerator?
A: Youvetsi can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out. Reheat gently on the stovetop or in the microwave before serving. You may need to add a splash of broth or water to loosen the sauce when reheating.
