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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 Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4 people
Calories: 605 kcal
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 700 g stewing beef (diced)
  • 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
  • 400 g chopped tomatoes
  • 500 ml water (for cooking the beef)
  • 250 g orzo pasta
  • 500 ml water (for cooking orzo)
  • 30 g Parmesan Cheese (freshly grated)

Instructions

    Cup of Yum
  1. Heat a tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
  2. 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.
  3. 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.
  4. Add the tomato paste, chopped tomatoes, bay leaves, cinnamon sticks, sugar, black pepper, paprika, nutmeg, and salt.
  5. Pour in 500 ml of water and stir to combine.
  6. Preheat your oven to 356°F (180°C).
  7. Cover the pot and bring the mixture to a simmer.
  8. 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.
  9. When the beef is tender, add the uncooked orzo to the pot and stir to combine.
  10. Add 500 ml water or beef broth to cover the orzo by about an inch.
  11. 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.
  12. 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 Information

Calories 605kcal (30%) Carbohydrates 63g (21%) Protein 52g (104%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 114mg (38%) Sodium 1765mg (74%) Potassium 1114mg (32%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 267IU (5%) Vitamin C 18mg (20%) Calcium 219mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 605

% Daily Value*

Calories 605kcal 30%
Carbohydrates 63g 21%
Protein 52g 104%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 114mg 38%
Sodium 1765mg 74%
Potassium 1114mg 24%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 267IU 5%
Vitamin C 18mg 20%
Calcium 219mg 22%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.