Youvetsi is a Greek oven-baked comfort dish of tender braised meat and orzo cooked in a rich tomato sauce. The orzo absorbs the beef juices and warm spices, creating a meal that sits between a stew and a baked pasta.
Recipe Information
- Preparation time: 25 minutes
- Cooking time: 2 hours 30 minutes
- Total time: 2 hours 55 minutes
- Yield: 6 servings
- Cuisine: Greek
- Course: Main course
- Difficulty: Moderate
- Drying time: Not required
- Resting time: 15 minutes
Ingredients
- Beef chuck, cut into 5 cm pieces – 1.4 kg
- Fine salt – 14 g
- Black pepper – 4 g
- Extra-virgin olive oil – 45 ml
- Yellow onions, finely chopped – 300 g
- Garlic, minced – 18 g
- Tomato paste – 35 g
- Dry red wine – 200 ml
- Crushed tomatoes – 800 g
- Beef stock – 1 litre
- Cinnamon stick – 1
- Whole allspice berries – 5
- Bay leaves – 2
- Dried oregano – 3 g
- Orzo – 450 g
- Hot water or stock – 500 ml, as needed
- Grated kefalotyri, graviera, or pecorino – 120 g
- Flat-leaf parsley, chopped – 20 g
Preparation Overview
Brown the beef deeply, braise it in tomato, wine, stock, and warm spices until tender, then add the orzo and finish the dish in the oven so the pasta absorbs the sauce evenly.
Method
- Heat the oven to 170°C.
- Season the beef with salt and pepper. Heat the olive oil in a Dutch oven and brown the beef in batches.
- Reduce the heat to medium. Add the onions and cook for 8 minutes. Add the garlic and tomato paste and cook for 2 minutes.
- Pour in the wine and reduce by half, scraping the browned residue from the pot.
- Add the crushed tomatoes, 750 ml stock, cinnamon, allspice, bay leaves, and oregano.
- Return the beef, cover, and braise in the oven for 1 hour 45 minutes, or until nearly tender.
- Remove the cinnamon, allspice, and bay leaves. Stir in the orzo and remaining stock.
- Return the uncovered pot to the oven and bake for 20 to 25 minutes, stirring once. Add hot water if the orzo absorbs the sauce before becoming tender.
- Remove from the oven while the dish is still slightly loose. Rest for 15 minutes.
- Finish with grated cheese and parsley before serving.
Beginner Technique Notes
- Brown the beef in small batches to build a concentrated sauce.
- The orzo continues absorbing liquid during resting, so remove it from the oven while still saucy.
- Stir once during baking to prevent the orzo from sticking to the bottom.
Tips and Variations
Lamb shoulder may replace beef. For individual servings, divide the braised meat and sauce among ovenproof dishes before adding the orzo. Avoid rinsing the orzo because its surface starch helps create the characteristic glossy sauce.
Best Served With
Serve with Greek salad, roasted vegetables, or crusty bread. For another Greek comfort classic, try Greek Moussaka.
Storage
Refrigerate for up to 3 days. Reheat with a splash of stock because the orzo continues absorbing sauce. Freeze the braised beef base for up to 3 months, but add fresh orzo after thawing for the best texture.
Nutritional Value
Approximate per serving: 720 kcal, 51 g protein, 29 g fat, 62 g carbohydrate, and 6 g fibre.
Allergen Notes
Contains gluten and milk. Wine is cooked but not guaranteed to be alcohol-free. Check stock for celery and other declared allergens.
Frequently Asked Questions
Can I cook the orzo on the stovetop? Yes, but oven baking provides more even absorption and is traditional for this style of dish.
Why did my youvetsi become dry? The orzo absorbed too much liquid. Add hot stock during baking and remove the dish while it is still loose.
Equipment
- Ovenproof Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Fine grater