Youvetsi - Greek Beef and Orzo Stew

5 from 3 votes

Youvetsi - Greek Beef and Orzo Stew

Youvetsi, or Giouvetsi is a classic Greek stew, made with tender beef or lamb and orzo pasta, and is cooked in a rich tomato sauce infused with spices.

Prep Time10

Cook Time2

Total Time2 40

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 573kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 Lodge Dutch oven

Ingredients

1 ½ lbs diced stewing beef (700 grams)
1 tablespoon olive oil
2 large onions (diced)
4 cloves garlic (finely chopped)
1 ½ teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon nutmeg
2 cinnamon sticks
2 bay leaves
2 beef stock cubes
1 tablespoon tomato paste
14 oz chopped tomatoes (400 grams)
2 cups water (for cooking the beef)
1 ½ cups orzo pasta (250 grams)
2 cups water (for cooking orzo)
1 oz freshly grated parmesan cheese (30 grams)

US Customary - Metric

Instructions

Heat a tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Add the beef pieces and brown them on all sides to lock in the flavor. This step is important for building a rich, flavorful base.
Once the meat is browned, add diced onion and minced garlic to the pot. Sauté until the onion turns translucent and the garlic becomes fragrant.
Add the tomato paste, chopped tomatoes, bay leaves, cinnamon sticks, sugar, black pepper, paprika, nutmeg, and salt.
Pour in 500 ml of water and stir to combine.
Preheat your oven to 356°F (180°C).
Cover the pot and bring the mixture to a simmer.
Transfer the pot to the oven and cook for about 2 hours, or until the meat is tender enough to pull apart with a fork. Cooking time may vary depending on the cut and size of the beef.
When the beef is tender, add the uncooked orzo to the pot and stir to combine.
Add 500 ml water or beef broth to cover the orzo by about an inch.
Place the pot, covered, in the oven and bake for 25-30 minutes, or until the orzo is softened, and has absorbed most of the liquid.
If the orzo absorbs the liquid too quickly, add a little more water or broth as needed. Stir once or twice during baking to prevent the orzo from sticking to the bottom.

Notes

Use the Right Cut of Meat: Stewing beef such as brisket, chuck, or shin or lamb shank works best, as these cuts become incredibly tender when cooked slowly.
Adjust the Cooking Time: Cooking time may vary depending on the cut and size of the beef.
Use Fresh Spices: Fresh bay leaves and cinnamon sticks enhance the dish’s aroma and flavor.
Adjust the Liquid: Check the dish occasionally while it’s baking. Orzo absorbs a lot of liquid, so you may need to add more broth or water to keep it from drying out.

Nutrition