Greek · Dinner

Youvetsi (Greek beef and orzo stew)

Name: Youvetsi (Greek beef and orzo stew)
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 1/2 pounds boneless beef chuck, cut in 2-inch pieces; 2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons extra-virgin olive oil, divided; 1 large yellow onion, finely chopped; 1 large carrot, cut in 1/2-inch rounds; 4 garlic cloves, minced; 2 tablespoons tomato paste; 3/4 cup dry red wine; 1 can crushed tomatoes, 28 ounces; 4 cups low-sodium beef stock, divided and kept hot; 1 cinnamon stick; 4 allspice berries; 1 bay leaf; 1 teaspoon dried oregano; 1 1/2 cups orzo; 3/4 cup finely grated kefalotyri, kasseri, or Parmesan; 2 tablespoons chopped flat-leaf parsley

Fork-tender beef and orzo baked in a glossy tomato, red-wine, cinnamon, allspice, and herb sauce, finished with salty Greek cheese.

About 2 hr 40 minTotal

About 2 hr 40 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 1/2 pounds boneless beef chuck, cut in 2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil, divided
1 large yellow onion, finely chopped
1 large carrot, cut in 1/2-inch rounds
4 garlic cloves, minced
2 tablespoons tomato paste
3/4 cup dry red wine
1 can crushed tomatoes, 28 ounces
4 cups low-sodium beef stock, divided and kept hot
1 cinnamon stick
4 allspice berries
1 bay leaf
1 teaspoon dried oregano
1 1/2 cups orzo
3/4 cup finely grated kefalotyri, kasseri, or Parmesan
2 tablespoons chopped flat-leaf parsley

Instructions

Pat beef dry and season with 1 1/2 teaspoons salt and pepper. Heat 1 tablespoon oil in a and brown beef deeply in three batches; transfer each batch rather than crowding it.
Add remaining oil, onion, and carrot; cook 7 minutes. Add garlic and tomato paste for 1 minute, pour in wine, scrape the pot, and reduce by half.
Add tomatoes, 3 cups hot stock, cinnamon, allspice, bay, oregano, and remaining salt. Return beef, cover, and braise at 325°F until fork-tender and around 195°F, 75 to 95 minutes.
Discard whole spices and bay. Stir in orzo and remaining hot stock, keeping beef mostly above the pasta. Bake uncovered 18 to 22 minutes, stirring once halfway, until orzo is just tender and the center reaches 165°F.
Remove while noticeably saucy because orzo keeps absorbing liquid. Rest only 5 minutes, loosen with hot water if needed, and serve immediately with kefalotyri and parsley.

GreeceGreek household cooking

From the table

About this recipe

Youvetsi is a Greek braise in which fork-tender meat and its tomato-spice broth are finished with orzo, producing a saucy baked pasta that must be served before the grains absorb every drop.

Youvetsi, also spelled giouvetsi, is a Greek meat-and-pasta casserole traditionally made with beef, lamb, or veal and kritharaki orzo. The English title makes its familiar beef-and-orzo form visible; its main challenge is timing the pasta, not exotic technique. This Kwilt version follows the reviewed household adaptation: Keep the traditional two-stage braise-and-orzo method, use familiar beef chuck, and specify liquid and service controls so the dish reads and eats as comforting beef pasta rather than a niche casserole.

Sources

Dinner does not stop at the recipe