Youvetsi

Ingredients

• 1.2 kg beef shin or chuck, cut into 4 cm cubes
• 4 tbsp olive oil
• 2 onions, finely chopped
• 4 garlic cloves, chopped
• 150 ml dry red wine
• 400 g tin chopped tomatoes
• 2 tbsp tomato puree
• 1 cinnamon stick
• 3 whole allspice berries
• 2 bay leaves
• 1 tsp caster sugar
• 1.2 litres hot beef stock
• 400 g orzo
• 150 g kefalotyri or pecorino, coarsely grated
• Salt and black pepper

Before you cook

• Cut the beef into 4 cm cubes and pat the pieces very dry
• Season the beef all over with salt and pepper
• Chop the onions and garlic
• Grate the cheese

Steps

1. Heat the oven to 170 degrees Celsius.
2. Warm 2 tablespoons of the olive oil in a large ovenproof casserole over high heat until it shimmers.
3. Brown the beef in three batches, giving each piece room and turning it until every side is dark, about 6 minutes a batch.
4. Lift the browned beef onto a plate.
5. Lower the heat to medium and add the remaining olive oil to the pot.
6. Cook the onion for 8 minutes, scraping up the browned bits stuck to the base.
7. Add the garlic and cook for 1 minute.
8. Pour in the wine and let it bubble for 3 minutes until reduced by half.
9. Return the beef to the pot with the tomatoes, tomato puree, cinnamon stick, allspice, bay leaves, sugar and 500 millilitres of the hot stock.
10. Bring to a simmer, put the lid on, and slide the pot into the oven for 2 hours until the beef pulls apart under a fork.
11. Take the pot out and lift out the cinnamon stick and bay leaves.
12. Raise the oven to 200 degrees Celsius.
13. Stir the orzo into the stew along with the remaining 700 millilitres of hot stock.
14. Taste the liquid and season it firmly, remembering the pasta will absorb it all.
15. Return the uncovered pot to the oven for 20 minutes.
16. Stir the orzo once so it cooks evenly and does not stick to the base.
17. Bake for a further 10 minutes until the orzo is tender and the sauce is thick and creamy around it.
18. Scatter the grated cheese over the top and let it sit for 10 minutes before serving.