08/09/2026
Youvetsi (Traditional Greek Beef & Orzo Casserole)
Authentic Greek Slow-Cooked Beef with Orzo, Tomato, Cinnamon & Kefalotyri
Servings
6 servings
Ingredients
For the Beef
1 kg beef chuck or stewing beef, cut into 4–5 cm pieces
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
400 g crushed tomatoes
2 tablespoons tomato paste
500 ml beef stock
250 ml water
1 teaspoon dried Greek oregano
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 bay leaf
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
For the Orzo
400 g orzo (kritharaki)
500–600 ml hot beef stock or water, as needed
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For Serving
80–100 g grated Kefalotyri cheese
Fresh parsley
Extra virgin olive oil
Freshly ground black pepper
Instructions
1. Prepare the Beef
Brown the Meat
Pat the beef pieces dry with paper towels.
Heat the olive oil in a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat.
Add the beef in batches.
Brown the pieces on all sides for approximately 6–8 minutes per batch.
Avoid overcrowding the pot because the beef should brown rather than steam.
Transfer the browned beef to a plate.
2. Sauté the Aromatics
Reduce the heat to medium.
Add the chopped onion to the same pot.
Cook for 5–6 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic.
Cook for another 1 minute until fragrant.
3. Build the Tomato Sauce
Stir in the tomato paste.
Cook for 1–2 minutes to deepen its flavor.
Add:
Crushed tomatoes
Beef stock
Water
Oregano
Cinnamon
Allspice
Bay leaf
Salt
Black pepper
Stir well.
Return the browned beef and any juices from the plate to the pot.
4. Slow-Cook the Beef
Bring the sauce to a gentle simmer.
Cover with a lid and reduce the heat to low.
Cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the beef is very tender.
Stir occasionally.
The beef should be soft enough to cut easily with a fork.
Remove the bay leaf.
Stir in the fresh parsley.
5. Prepare for Baking
Preheat the oven to 180°C (350°F).
If using a separate baking dish, transfer the beef and tomato sauce into a large deep ovenproof casserole.
The sauce should be quite liquid at this stage because the orzo will absorb a considerable amount during baking.
6. Add the Orzo
Stir the uncooked orzo directly into the hot beef and tomato sauce.
Add approximately 500 ml hot beef stock or water.
Add:
Olive oil
Salt
Black pepper
Stir gently so the orzo is evenly distributed.
Make sure the pasta is mostly covered with liquid.
7. Bake the Youvetsi
Place the casserole in the preheated oven.
Bake uncovered for approximately 25–30 minutes.
Stir gently once or twice during cooking to prevent the orzo from sticking together.
The Youvetsi is ready when:
The beef is extremely tender
The orzo is cooked but still slightly firm
The sauce is rich and creamy
The top is lightly golden
If the orzo becomes too dry before it is completely cooked, add a little hot stock or water and continue baking.
8. Rest
Remove the Youvetsi from the oven.
Allow it to rest for 10 minutes.
The orzo will continue absorbing the sauce as it rests.
Do not worry if the casserole looks slightly loose when first removed from the oven — it will thicken naturally.
9. Serve
Spoon the Youvetsi into warm serving bowls.
Finish generously with:
Grated Kefalotyri
Fresh parsley
Freshly ground black pepper
A small drizzle of extra virgin olive oil
Serve immediately while hot.
