Moshari Yiouvetsi: Beef & Pasta Casserole

In Greek: μοσχάρι γιουβέτσι, pronounced mohs-HAH-ree yoo-VET-see

This is one of my girls favorites, and a great way to start with oven-baked casseroles that are so common in Greek cooking. Whether you use a traditional yiouvetsi (fired clay casserole pot) or another type of oven-proof casserole dish, this oven-to-table main dish is sure to please.

Yiouvetsi is the name of a fired terracotta casserole pot in which dishes with meat, poultry, or seafood are traditionally cooked with pastas, however any oven-proof covered casserole dish can be substituted. An easy one-pot oven-to-table dish. This recipe doesn't require any special cut of beef; cheaper cuts do quite well.

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Ingredients:

· 3 - 3 1/2 pounds of stew meat, cut into serving-sized chunks (not bite-sized)
· 6 tablespoons of olive oil
· 2 large onions, minced
· 4 cloves of garlic, diced
· 1 pound of ripe tomatoes (chopped) or 3 cups of canned stewed tomatoes
· 4 cups of beef broth or water
· 1 pound of small or medium orzo pasta
· 2 teaspoons of sea salt
· 1 teaspoon of freshly ground pepper
· 1 small stick of cinammon
· grated kefalotyri or pecorino cheese or regato or parmesan (parmigiano)

Preparation:

In a large, heavy-bottomed pot, sauté the meat in 3 tablespoons of olive oil over medium heat until browned on all sides (about 10 minutes). Remove the meat with tongs or a spoon (do not pierce with a fork) and set aside. Add the remaining 3 tablespoons of olive oil to the pot and sauté the onion and garlic until the onion softens. Add the water or broth, cinammon, tomatoes, pepper, and meat (using tongs or a spoon). Stir to mix and reduce heat to low. Cover and simmer until the meat is tender (about 1 hour). With a wooden spoon, stir in salt and orzo, cover and simmer gently for 2-3 minutes.

Preheat the oven to 355°F (180°C).

Spoon the meat into a an oven-safe covered casserole dish, and pour the orzo and liquids around the meat. Cover and bake for approximately 50 minutes, until the orzo is cooked and there's still some liquid sauce.

Remove from oven and let rest, covered, for 30 minutes. Serve with grated cheese.

Yield: serves 6

Serving suggestions: Divide and bake in 6 covered oven-proof terracotta or ceramic bakers for individual servings. (The small bakers can be covered with foil during cooking if they don't have lids.)

Variations:

· Lamb can be substituted for the beef.
· Short macaroni-type soup pasta (ditali or tubetti) can be substituted for the orzo.