Instant Pot beef youvetsi (beef and orzo stew)
Dimitra's Dishes · ♥ 748 likes · 25.9K views · 10 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup water
- 1 tbsp freshly cut parsley
- 1 whole large onion
- 3–4 tbsp olive oil
- salt
Put the chopped onion, olive oil and a pinch of salt in the Instant Pot in an even layer and press saute (possibly twice); do not lock the lid or the onions burn. Cook until soft and golden, up to 10 minutes.
- 1 tsp grated garlic
Add the grated garlic and warm through a few seconds.
- beef
Add the beef (browning it first, or broiling it with olive oil and salt, is optional and skipped here).
- 1 can diced tomatoes
- 2 whole bay leaves
- 1 tsp salt
- freshly cracked black pepper
- 1 tsp sweet paprika
- crushed red pepper flakes
Add the diced tomatoes, bay leaves, a teaspoon of salt, plenty of black pepper, the paprika and the red pepper flakes; rinse the can with water into the pot and mix. A cinnamon stick or a quarter to half teaspoon of ground cinnamon is optional and not used.
Tomatoes and seasoning
Lock the lid and pressure cook 25 minutes; release the pressure carefully with a kitchen towel over the vent.
Pressure cooking and releasing
- 1 tsp dried oregano
Transfer the stew to a big baking pan, taste, and add about a teaspoon of dried oregano.
Orzo into the baking pan
- 1 lb uncooked orzo pasta
- liquid
Add the orzo and enough liquid to cover, about six cups in all, and about a teaspoon of salt.
- 1 tsp salt
Bake uncovered on the center rack, oven preheated to 400F (raised to 425F to bring it to a boil faster, then back to 400F), about 20 minutes until the orzo is cooked.
Variation: finish in the Instant Pot instead, with the orzo, an extra one or two cups of water and the salt, on saute uncovered about 15 minutes.
- feta cheese
For more sauce, pour over some boiling salted stock, broth or water. Serve topped with parsley and crumbled feta.
Saucing and serving