Youvetsi

Name: Youvetsi
Cook time: 160 min
Total time: 160 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg Chuck Beef, cut into large chunks; 1 Onion, large, finely chopped; 3 cloves of Garlic, sliced; 3 tbsp Extra Virgin Olive Oil; 150ml Dry Red Wine; 400g Crushed Tomatoes; 1 tbsp Tomato Paste; 1.2 l Beef Stock, hot; 2 Bay Leaves; 1 stick of Cinnamon; 6 Allspice Berries; 2 tsp Sea Salt, plus more to taste; 500g Orzo (Kritharaki); 90g Kefalotyri, grated

Youvetsi is a comforting Greek casserole of tender braised beef and toasted orzo simmered in a rich tomato‑wine sauce and baked until the pasta is creamy. Warm spices like cinnamon and allspice lend a subtle, fragrant depth while a gratin of salty Kefalotyri on top creates a golden, savory finish. Rustic and satisfying, it’s perfect for a cozy family meal.

Youvetsi is a comforting Greek casserole of tender braised beef and toasted orzo simmered in a rich tomato‑wine sauce and baked un... Show more

Traditional Greek Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

2 hrs30 min

Price

5,77 €

Calories

1273 kcal

one pot

high protein

low sugar

comfort food

Method

Preheat the oven

Set the oven to 350° F and let it fully heat while you prep the rest.

Prep the beef and aromatics

If the Chuck Beef is not already in large chunks, cut it into even pieces. Peel and finely chop the Onion, then slice the Garlic. Keep everything close to the stove so you can move quickly once the pot is hot.

Sear the beef

Heat the Extra Virgin Olive Oil in a large Dutch oven over medium-high heat. Add the beef in batches, season with Sea Salt, and sear until deeply browned on all sides, about 3–4 minutes per side. Move the browned beef to a plate and leave the browned bits in the pot.

Build the sauce

Lower the heat to medium and add the onion to the same pot. Cook, stirring and scraping up the browned bits, for 6 minutes until soft and translucent. Stir in the garlic and Tomato Paste and cook for 1 minute more, then pour in the Dry Red Wine and let it bubble for 2 minutes while you scrape the pot clean. Add the Crushed Tomatoes, Hot Beef Stock, Bay Leaves, Cinnamon Stick, and Allspice Berries, then return the beef and any juices to the pot. Bring it to a gentle simmer and cook 10 minutes so the flavors start to meld.

Braise the stew

Cover the pot and slide it into the oven. Bake at 350° F for 1 hour 20 minutes, until the beef is almost tender enough to pull apart with a fork and the sauce has thickened slightly.

Bake in the orzo

Stir in the Orzo and make sure it is well coated and mostly submerged in the sauce. Return the pot to the oven, uncovered, and bake for 25 minutes, stirring once halfway through, until the pasta is tender and the mixture looks glossy and spoonable.

Rest and serve

Let the Youvetsi stand for 10 minutes so the sauce settles. Fish out the bay leaves, cinnamon stick, and allspice berries, taste and add a little more sea salt if needed, then spoon the stew into bowls and finish with a generous shower of grated Kefalotyri.