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Youvetsi Recipe - Greek Beef & Orzo Stew Recipe

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4 from 4 reviews

Youvetsi is a traditional Greek beef and orzo stew featuring succulent, slow-braised beef chunks cooked in a rich red wine and tomato sauce, finished with tender orzo pasta. This hearty main course combines aromatic spices with classic Mediterranean flavors, making it a comforting and flavorful dish perfect for family dinners or special occasions.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Ingredients

Meat and Seasoning

  • 2.5 lbs. boneless beef short ribs or chuck roast, cut into 2-inch chunks
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 2 carrots, thinly sliced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 sprigs of thyme

Liquid and Sauce Ingredients

  • 1 cup red wine
  • 14.5 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon sugar
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2½ cups beef broth, divided

Pasta and Garnish

  • 8 oz orzo pasta
  • Chopped parsley, for garnish
  • Feta or parmesan cheese, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
  2. Prepare Beef: Cut the beef into 2-inch chunks and generously season with salt and pepper.
  3. Sear Beef: Heat 1 tablespoon olive oil in a large oven-proof skillet or braising pan over medium-high heat. Brown the beef chunks on all sides to develop flavor, then remove and set aside.
  4. Sauté Vegetables: In the same skillet, add diced onions and sliced carrots. Cook for 6-7 minutes until tender, seasoning with salt and pepper to taste.
  5. Add Aromatics and Deglaze: Stir in minced garlic and thyme, cooking until vegetables are soft (about 4 minutes). Mix in tomato paste, then pour in red wine to deglaze by scraping up the browned bits from the pan. Let it cook for 1-2 minutes to reduce slightly.
  6. Create Sauce: Add crushed tomatoes, sugar, and 1 cup of beef broth. Stir and simmer for a few minutes until well combined.
  7. Braise Beef: Return seared beef to the pan along with cinnamon sticks and bay leaves. Cover the pan and place it in the oven to braise for 2 hours.
  8. Add Orzo: After 2 hours, stir in the orzo pasta and the remaining 1½ cups beef broth. Return the pan to the oven uncovered and cook for an additional 35 minutes until the orzo is tender and absorbs most of the liquid.
  9. Garnish and Serve: Remove from oven, discard cinnamon sticks and bay leaves, garnish with chopped parsley, and serve topped with grated parmesan or feta cheese as desired.

Notes

  • Use a heavy oven-proof skillet or a Dutch oven for even heat distribution during braising.
  • Substitute lamb for beef if preferred for a more traditional Greek flavor.
  • Red wine can be swapped for additional beef broth if you prefer a less intense flavor.
  • Letting the dish rest for 10 minutes after cooking helps the flavors to meld better.
  • Orzo can be cooked separately if preferred and stirred in just before serving.
  • For a thicker sauce, reduce the liquid during the simmering step before braising.

Find it online: https://zaracooking.com/youvetsi-recipe-greek-beef-and-orzo-stew-recipe/