EllinikesSintages is cooking scrumptious Yiouvetsee in her kitchen,join her to see you well she makes it.
Extra virgin olive oil
1⁄2 Cup (8 tbs)
5 Cup (80 tbs) (For Cooking The Meat)
5 Cup (80 tbs) (For Cooking The Orzo)
1) Wash meat and mix it in pan with tomatoes, onion, tomato sauce and salt and pepper. Add Greek extra virgin olive oil and water. Bake it for 60 minutes at 375 until the meat feels soft and much of the water has evaporated (add water if needed). Every 15 - 20 minutes open the oven and turn the meat over, repeat.
2) Remove from the oven, and put the pasta. Add 6 cups additional boiling water and bake it for 15 to 20 more minutes. Turn of the oven, let it cool off for about 10 minutes and enjoy it.
What could be more comforting on cold winter nights than a piping hot bowl of beef stew prepared the Greek style. In this video, the chef prepares a traditional Greek stew using chunks of meat. The only thing that sets this dish apart is that it is usually cooked in stoneware. However, you can replicate this recipe in an over-proof dish too