Greek Beef and Tomato Stew with Orzo (Giouvetsi)

• 份量: 6 servings

配料

1 large yellow onion, peeled

1 pound ripe tomatoes, halved

6 medium garlic cloves, peeled

4 tablespoons extra-virgin olive oil, divided

3 pounds boneless beef short ribs, trimmed, cut into ½- to ¾-inch chunks and patted dry

3 tablespoons tomato paste

1 tablespoon sweet paprika

1 teaspoon dried oregano

1 cup dry white wine

3 bay leaves

3 -inch cinnamon stick

1/4 teaspoon grated nutmeg

Kosher salt and ground black pepper

12 ounces (about 1½ cups) orzo pasta

1/4 cup finely chopped fresh flat-leaf parsley

2 ounces feta or ricotta salata cheese, shredded (1 cup)

步骤

Set a box grater in a medium bowl. Grate the onion on the large holes down to the root end, then grate the tomato halves over it (start with the cut sides against the grater); stop when you reach the skin and discard it. Set the mixture aside. Grate the garlic cloves on the small holes of the box grater; set aside.

In a large Dutch oven over medium-high, heat 2 tablespoons oil until barely smoking. Add the beef in an even layer and cook, without stirring, until well browned on the bottom, about 10 minutes. Turn the beef, distribute in an even layer and cook without stirring until well browned, about another 4 minutes.

Stir in the tomato paste, reduce to medium and cook, stirring, until the paste is well browned, 1 to 2 minutes. Add the grated garlic, paprika and oregano; cook, stirring, until fragrant, about 30 seconds. Stir in the wine and scrape up any browned bits. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has fully reduced, about 5 minutes.

Add the onion-tomato mixture and cook, scraping up any browned bits, until the moisture evaporates and the mixture begins to sizzle, 10 to 15 minutes. Stir in 3 cups water, the bay, cinnamon, nutmeg and ½ teaspoon each salt and pepper; bring to a simmer, stirring occasionally. Cover, reduce to low and cook, stirring occasionally, until the meat is just shy of tender, about 1 hour 20 minutes.

Uncover and cook, stirring often, until a skewer inserted into the largest chunk of meat meets no resistance and the sauce clings lightly to the beef, about another 20 minutes. Off heat, remove and discard the cinnamon and bay. Taste and season with salt and pepper; set aside.

In a large pot, bring 3 quarts water to a boil. Add the orzo and 1 tablespoon salt, then reduce to medium and cook, stirring occasionally, until the orzo is tender. Drain well in a colander, transfer to a medium bowl and toss with the remaining 2 tablespoons oil and the parsley. Taste and season with salt and pepper.

Return the stew to a gentle simmer over medium, stirring often. Divide the orzo among individual bowls, ladle on the stew and sprinkle with the cheese.