Youvetsi is a traditional Greek dish made with lamb or beef where the meat is slow-braised in a savory red wine tomato sauce with aromatic cinnamon, then paired with orzo pasta in the braising liquid in this delicious one-pan dinner.

Jump to:

• Ingredients in Greek Youvetsi Stew
• How to make Greek lamb or beef stew with orzo (youvetsi)
• Cooking the Beef Short-Ribs or Lamb for Yiouvetsi
• Preparing the Braising Sauce for Youvetsi
• Braising the Beef in the oven.
• Add the Orzo and Beef Broth
• Tips and Variations
• Make Ahead Youvetsi
• Youvetsi Recipe - Greek Beef & Orzo Stew

What is Youvetsi?

The name Youvetsi, also spelled Giouvetsi is inspired by the clay pot or Turkish güveç, in which the beef stew was traditionally prepared. Youvetsi historically originated in Greece during the Ottoman occupation of Southern Greece.

Subsequently, clay pots are still used in Greece for cooking Youvetsi in the oven, or in a wood-burning stove. If you don't have a clay pot, a ceramic braising dish with a lid is the perfect vessel for cooking Youvetsi. The key to a good Youvetsi is to let the meat cook for a long time in the red wine sauce to become tender before adding the orzo.

This is pure comfort food but also loaded with veggies like carrots and onions so you can feel good about serving it to your family.  This dish brings back memories from my youth when my mom would make this dish on Sundays after church.  She would sear the beef and slow roast it in the oven for hours and the meat was fork-tender and delicious.

Ingredients in Greek Youvetsi Stew

• beef chuck short ribs or chuck roast - we used boneless beef short ribs chopped into 2" pieces for this recipe. You can also use chuck roast, or lamb shoulder chopped into chunks. Cook the beef low and slow in red wine and aromatics until it is fall-apart tender.
• olive oil - we use extra virgin olive oil to sear the meat and also in the braising liquid.
• salt and pepper
• carrots - thinly slice carrots and saute with onions to create a delicious base for a stew
• onion - we use one large yellow onion, diced to add flavor to the dish
• garlic - we use 3-4 cloves of fresh minced garlic to add flavor to the dish
• thyme - the thyme adds earthiness and flavor to the beef. You could substitute oregano if you don't have fresh thyme.
• red wine - Use a dry red wine as the braising liquid for the beef short ribs. It adds a wonderful aroma and helps tenderize the meat.
• tomatoes and tomato paste - the acidity in the tomatoes helps tenderize the beef and the tomato paste adds umami and helps thicken the sauce
• sugar - adding a pinch of sugar to the stew balances the acidity of the tomatoes. You could substitute honey or pomegranate molasses for the sugar.
• cinnamon - we add 2 cinnamon sticks to the stew, which creates a delicious aromatic sweetness for the beef
• bay leaf - we use 2 bay leaves while the beef is braising in the sauce. The bay leaves add herbal, floral notes to the dish.
• beef broth - we use 2 ½ cups of beef broth in the braising sauce for the beef and again to cook the orzo pasta
• orzo pasta - you can use traditional orzo, or whole wheat orzo pasta in this dish.
• parsley, chopped for garnish
• feta, Mitzithra or grated parmesan cheese - for serving

How to make Greek lamb or beef stew with orzo (youvetsi)

In a nutshell, you'll sear the beef or lamb, saute the veggies, and then combine the beef and veggies with red wine, crushed tomatoes, cinnamon and herbs. Cook in the oven for a few hours until the beef is tender, then add orzo and broth to the pot and cook for another 30 minutes. Easy peasy!

Cooking the Beef Short-Ribs or Lamb for Yiouvetsi

Heat 1 tablespoon of olive oil over medium-high heat in a large oven-proof skillet or braising pan with a lid.

Season the beef chunks generously with salt and pepper.

Place the beef into the hot skillet and sear until brown on all sides.

Remove the beef chunks to a plate and set them aside.

Preparing the Braising Sauce for Youvetsi

Saute the veggies and aromatics. To the skillet, add the diced onion, carrots, garlic, and thyme.  Cook until the vegetables are tender - about 7-8 minutes. 

Next, add the red wine and deglaze the pan by scraping up all the brown bits.   Cook for 1-2 minutes.

Braising the Beef in the oven.

Add the crushed tomatoes, tomato paste, a pinch of sugar, and ½ cup of beef broth to the skillet once the veggies have softened.  Stir and simmer for a few minutes until combined. 

Next, add the beef chunks back to the pan along with the cinnamon sticks and bay leaves and bake, covered in a 325° F oven for 2 hours.

The beef will be tender and fall apart with a fork the longer it cooks.

Add the Orzo and Beef Broth

Once the beef or lamb has cooked for several hours and is tender, it's time to add the orzo and 2 cups of beef broth to the braising dish.

Some people toast the orzo in a pan with olive oil on the stovetop for a few minutes before adding it to the beef. I noticed no difference in the finished dish when taking this extra step.

Cover the braising dish and cook the orzo for 30 - 35 minutes until tender. Let the dish rest for a few minutes before serving. Top with chopped parsley and serve with grated parmesan or feta cheese.

Tips and Variations

A good Youvetsi takes ample cooking time for the flavors to develop.

• The longer you cook the meat, the more tender it will be.
• Swap beef for lamb shoulder, cut into cubes, or with chicken thighs for a lighter meal (cooking times will vary)
• Garnish with grated parmesan or crumbled feta cheese and serve with a hunk of crusty bread.
• Use gluten-free orzo or chickpea orzo to make it gluten-free.

Make Ahead Youvetsi

To prepare this dish for a weeknight meal, you can sear the beef and vegetables and cook them in a slow cooker on low for several hours. Transfer to a baking dish to add the orzo 35 minutes before dinner time. Bake and enjoy. Or you can prepare the beef the day before and assemble it with the orzo before dinner.