Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
2 hrs 25 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
736 kcal
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Course
Main Course
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Cuisine
Greek
Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)
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Giouvetsi (or Youvetsi) is a slow-cooked Greek dish made with stewed beef (or lamb) and orzo pasta in a rich and deeply flavored sauce. It's perfect for a cozy Sunday family dinner, or any time you're craving a comforting and delicious meal!
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Ingredients
- 1 ½ to 1 ¾ pounds (24 to 28 ounces / 680 to 795 grams) beef, lamb, or veal stew meat cut into 1 ½-to-2-inch pieces
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil divided
- 1 large or 2 small onions peeled and finely chopped
- 1 medium to large carrot peeled and diced
- 3 cloves garlic peeled and finely chopped or crushed
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 cups chicken beef, or vegetable broth or stock
- 1 (14-ounce / 400-grams) can diced tomatoes
- 1 teaspoon ground cinnamon
- 1 ½ cups (275 grams) orzo pasta
- Grated kefalotyri, mizithra, or feta cheese for serving (you can also use Parmesan or pecorino Romano in a pinch)
Instructions
- Season the cubed meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Sear the meat, in batches if necessary until browned on all sides, about 2 to 3 minutes per side. Remove to a plate and set aside.
- In the same pot with any residual oil left, add the onions and carrots, stirring for a 2 to 3 minutes until they start to soften (lower the heat if the onions are browning too fast). Add the garlic and continue to cook for another 1 to 2 minutes.
- Stir in the tomato paste, then deglaze the pot with the wine. Add the broth, diced tomatoes with their juices, cinnamon, a big pinch or two of salt and pepper, and finally the seared meat with any collected juices.
- Stir to combine, bring to a simmer, then cover, lower the heat to low, and simmer gently, stirring occasionally for 1 ½ to 2 ¼ hours, or until the meat is very tender (the exact timing will depend on the cut of meat). Taste and adjust the seasoning if needed.
- Meanwhile, preheat the oven to 350°F (175°C). In a skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the uncooked orzo and toss to lightly toast in the oil. Remove from the heat before they start to brown, a couple minutes or so. Transfer the lightly toasted orzo and residual oil to a 3 quart baking dish.
- When the meat is tender, remove the pot from the heat and carefully transfer the meat and all of the sauce from the pot into the baking dish of toasted orzo. Give it a very gentle stir to help the orzo evenly incorporate with the rest of the mixture.
- Place the baking dish, uncovered, in the oven and bake for 25 minutes. Remove from the oven and let it rest for about 15 minutes. It may look very liquidy at first but as it rests the orzo should continue to absorb some liquid.
- Give it a stir and serve with grated cheese.
Notes
- I use beef stew meat for this recipe, but if you want to purchase a large cut and cube it up yourself, chuck is a great option. You can also use lamb shoulder or veal stew meat for this recipe if you prefer.
- Store leftover youvetsi in an airtight container in the refrigerator for 2 to 3 days. Reheat in a pan or small baking dish in the oven or toaster oven or in the microwave until heated through.
- To make ahead, you can make the stewed beef portion in advance. Cool and refrigerate or even freeze it. When you're ready to serve, gently reheat the stew (thaw overnight in the fridge if you had frozen it) in a covered pot, stirring occasionally. Then proceed with lightly toasting the orzo, combining and baking the giouvetsi to finish.
- The orzo should be fully submerged in liquid in the casserole dish before going into the oven. If, in the process of stewing the meat, the liquid has reduced significantly, top off with a little more hot water or broth before baking.
Nutrition Information
Show Details
Calories
736kcal
(37%)
Carbohydrates
61g
(20%)
Protein
42g
(84%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
113mg
(38%)
Sodium
776mg
(32%)
Potassium
428mg
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 776mg | 32% |
| Potassium | 428mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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