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.
This one-pot hearty stew is a favorite in Greek kitchens, often served as a special Sunday meal or during festive family gatherings. And while it may sound fancy, it’s actually quite simple to make, using everyday ingredients that slowly cook together until everything is perfectly tender.
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What is Youvetsi?
Youvetsi (or Gouvetsi) is a Greek casserole dish traditionally made with beef or lamb, orzo pasta, and a tomato-based sauce. Similar to Guvec (Turkish Lamb Casserole), it’s usually cooked in a clay pot, but any oven-safe dish works well. Youvetsi’s flavor comes from its slow-cooked, tomatoey goodness, enhanced by aromatic spices like cinnamon and bay leaves.
The orzo, a rice-shaped pasta, absorbs the sauce beautifully and gives the dish a soft, creamy texture that perfectly complements the fork-tender meat.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Beef - I use stewing beef with lots of connective tissue and some fat, like brisket, chuck, or shin for the best results. Lamb is also delicious and gives a slightly different flavor.
- Onions- They add savory flavor to the stew. I use brown or white onions but shallots would work great too.
- Garlic - Fresh garlic adds sweetness and nuttiness to this Greek stew. You can turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Orzo pasta - This small, rice-shaped pasta is essential for the dish’s texture. If you’re curious about other ways to use orzo, take a look at my Orzo Pasta Salad and Turkish Rice Pilaf (Sehriyeli Pilav) recipes for more ideas!
- Spices - A touch of cinnamon, nutmeg, paprika, and bay leaves bring warmth and a bit of earthiness.
- Tomatoes - Both fresh and tinned tomatoes work great with this stew. Adding a teaspoon of sugar balances the acidity.
How to Make Youvetsi - Greek Beef and Orzo Stew?
Youvetsi - Greek Beef and Orzo Stew is an extremely delicious and warming dish that is very easy to cook. There are a few easy steps that you need to follow to achieve the best results:
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, remove the bay leaves and cinnamon stick. 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.
Recipe Tips From the Chef
- 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.
Serving Suggestions
Youvetsi is traditionally served right from the pot, making it a beautiful family-style dish. Here are some ways to enjoy it:
1. Topped with Cheese
Grated kefalotyri or parmesan cheese adds a salty finish that pairs well with the tomato and spices. Sprinkle cheese over each serving or let guests add it to their bowls.
2. Serve with Bread
A side of crusty bread is perfect for soaking up the sauce. Dutch Oven Sourdough Bread or Barbari Bread - Persian Flatbread works well.
3. Add a Green Salad
Balance out the rich flavors of Youvetsi with a bowl of fresh Greek Cucumber Salad or Watermelon Feta Salad with Basil and Cucumber.
Storage and Reheating
Youvetsi makes great leftovers, and the flavors only improve over time. Allow the Youvetsi to cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
Youvetsi also freezes well. Place in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, place Youvetsi in a pot on the stovetop, adding a bit of water or broth to prevent sticking. Heat over low until warmed through. Alternatively, reheat in the microwave in short bursts, stirring occasionally.
Recipe FAQs
Yes! Sauté the meat and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours, adding the orzo during the last 30 minutes.
Orzo is traditional, but you can use other small pasta shapes like ditalini or vermicelli. Just keep in mind that cooking times may vary.
You can cook the meat one night in advance and Youvetsi actually tastes even better the next day. When you are ready to serve, simply warm up the meat on the stovetop and add the orzo to cook for another 25-30 minutes.
Related Recipes
For more delicious and hearty stew recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this comforting casserole dish Youvetsi - Greek Beef and Orzo Stew as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Youvetsi - Greek Beef and Orzo Stew
Equipment
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
- 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.
Lauren
First time trying this and the whole family loved it! A definite keeper !