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Print this recipe here:https://www.dimitrasdishes.com/instant-pot-beef-youvetsi-greek-style-beef-orzo-stew/
3 and 1/2 -4 pounds of beef shank or shoulder cut into cubes
1 onion, finely chopped
1/4 cup olive oil
1 teaspoon grated garlic (5-6 cloves of garlic)
1 (15 oz) can crushed tomatoes
1 and 1/2 teaspoons salt or to taste (plus more for the orzo pasta)
1 teaspoon sweet paprika
freshly cracked black pepper to taste
2 Bay leaves
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 pound uncooked orzo pasta
1 tablespoons finely chopped fresh parsley
feta cheese for serving
Add the onion and olive oil to the Instant pot and press the saute button. Season the onions lightly with a pinch of salt. Cook until soft and golden 12-14 minutes. Add the garlic and warm through for a few seconds.
Add the meat, tomatoes, salt, and all of the seasonings except the oregano. Pour a cup of water into the pot and mix everything together.
Pressure cook the stew for 25 minutes. Release the pressure and check the seasoning. Add more salt and pepper if needed.
Transfer the stew to a large roasting pan. A lasagna pan is perfect. Add the orzo pasta, the oregano, and a teaspoon of salt. Add 3-4 cups of water or beef broth.
Bake (uncovered) in a preheated 400 °F (200 °C) oven for approximately 20 minutes.
Carefully take the pan out of the oven and stir everything together. Taste and add more salt if needed. Garnish with parsley and serve with feta cheese and a nice green salad.
The orzo can also be added to the pressure cooker instead of cooking it in the oven. It tastes better in the oven but if you’d like to make the entire meal in one pot, add the orzo to the Instantpot after the meat is ready. Add the oregano, salt, and water. Use the sautee option and cook for about 15 minutes or until the orzo is al dente.
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