This is my go-to Greek Youvetsi recipe - tender beef, tomato sauce, and orzo baked together in one pot. It's simple, hearty, and packed with flavor.
If you love comforting, slow-cooked dishes, this Greek Youvetsi recipe is one to keep forever; I've made it countless times. It's rustic and made with simple ingredients - beef, onions, garlic, tomatoes, orzo, and herbs. Because it cooks slowly, the beef becomes melt-in-your-mouth tender, and the orzo soaks up all the sauce, becoming rich and full of flavor.
Eat more Greek food; it's so good! Make Puff Pastry Spanakopita or Greek Lamb Chops.
Ingredients: 12 | Prep Time: 40 minutes | Cook Time: 3 hours | Servings: 6 | Difficulty: Medium
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What Is Youvetsi?
Youvetsi (Giouvetsi) is a traditional Greek casserole made with meat, usually beef or lamb, and orzo (kritharaki) in a tomato-based sauce. The orzo absorbs the sauce while baking, making it soft, creamy, and packed with flavor.
It's a classic Greek comfort food - perfect for Sunday dinners or any time you want something filling and satisfying. Check out this traditional Greek Lamb Stifado, too.
Recipe ingredients
Beef short ribs: I use 4.5 lbs of beef short ribs with bones; after removing the bones and the excess fat, you'll have about 2.2-2.6 lbs (1-1.2 kg) of meat. If you like short ribs, learn How to Cook Beef Ribs in the Oven or make Beer Braised Short Ribs.
Orzo is a type of pasta shaped like a large grain of rice. Check out these delicious recipes for Chicken with Orzo and Tomato Orzo.
Beef stock: I usually use homemade, but a good-quality store-bought stock works too. Low-sodium is best, so the dish doesn't get too salty.
Dry red wine: It adds extra flavor, but you can leave it out if you don't want to use wine. Just skip that step.
Oregano: Greek oregano is the best choice here. But if you don't have it, no problem. Regular oregano works well, and if you're Romanian like me, go ahead and use cimbru (summer savory). It's not exactly the same herb, but its aroma and flavor are actually closer to Greek oregano than regular oregano.
See the recipe card for full information on ingredients and quantities.
How to make Greek youvetsi?
Step #1: Preheat the oven to 320ยฐF/160ยฐC. Remove bones and excess fat from the beef ribs, cut into 2-inch cubes, and season with salt and pepper.
Step #2: Heat 1 tablespoon of oil in a heavy pot and brown the beef in batches. Add a bit more oil if needed. Remove and set aside.
Step #3: In the same pot, sautรฉ onions, garlic, and carrots for about 8 minutes until soft. Add a splash of water if they start to stick.
Step #4: Stir in tomato paste and cook for 1 minute. Pour in the wine, scrape the bottom of the pot, and let it reduce for 2 minutes.
Step #5: Add tomatoes, beef stock, sugar, and seasoning, and stir. Return the beef to the pot, cover, and bake for 2 ยฝ hours.
Step #7: Heat the remaining stock. Add stock and orzo to the pot, stir, cover, and bake for 30 minutes until the orzo is tender and the sauce is absorbed.
Tips
Don't throw away the bones! You can use the leftover bones to make stock. Follow the recipe for lamb stock or any beef stock recipe. If you don't have enough, you can add other bones you have on hand, including chicken.
- I always have some of those in the freezer, leftover from chicken recipes like this Roasted Butterflied Chicken or Orange Roast Chicken.
Browning matters: Take your time browning the beef in batches - it builds the deepest flavor.
Recipe FAQs
Yes - short ribs are ideal, but you can use chuck, brisket, or another stewing cut. Just make sure it's good for slow cooking.
Yes, skip the wine and proceed with the tomatoes and stock. The dish will still be delicious.
Yes. Store in the fridge for up to 3 days.
Store and reheat
Store leftover youvetsi in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stovetop or in the oven, adding a splash of beef stock or water if the sauce has thickened too much.
You can also freeze this youvetsi recipe for up to 3 months; thaw overnight in the fridge and reheat slowly before serving.
How to serve?
Traditionally, youvetsi is served with cheese, a green salad with Yogurt Dressing, and crusty bread. Roasted vegetables or a glass of red wine make it even better.
Do you like this recipe?
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Greek Youvetsi Recipe (Beef with Orzo)
Equipment
- Large Dutch oven or another heavy-bottomed pot
- Wooden spoon
- Pot for heating the stock (I use a jug pot for easy pouring)
Ingredients
- 4.5 lbs beef short ribs Note 1
- fine sea salt and ground black pepper
- 1-3 tablespoons vegetable oil as needed
- 2 medium onions
- 2 medium carrots
- 3 garlic cloves
- 2 tablespoons tomato paste
- ยพ cup red wine Note 2
- 1 can crushed tomatoes
- ยฝ tablespoon granulated sugar
- 2 bay leaves
- scant 1 cup beef stock Note 3
- 1 teaspoon oregano Note 4
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- 10.5 oz orzo
- 2 ยพ cups beef stock
Instructions
- Preheat the oven to 320ยฐF/160ยฐC.
- Prepare the beef: Remove bones and excess fat from the beef ribs (Note 3). Cut the meat into 2-inch/5 cm cubes and season with salt and pepper. You'll have about 2.2-2.6 lbs/1-1.2 kg of meat left.4.5 lbs beef short ribs + fine sea salt and ground black pepper
- Brown the beef: Heat 1 tablespoon of oil in the pot and brown the beef in batches (about 3). Add a bit more oil if needed. Turn the pieces so they brown evenly. Remove from the pot.1-3 tablespoons vegetable oil
- Chop vegetables: While the meat browns, finely chop the onions and garlic and dice the carrots.2 medium onions + 2 medium carrots + 3 garlic cloves
- Sautรฉ vegetables: Add a little more oil if needed and cook the vegetables for about 8 minutes, until soft. Add a splash of water now and then to prevent sticking.
- Add ingredients: Stir in tomato paste and cook for 1 minute. Pour in the wine and reduce for about 2 minutes, scraping the bottom of the pot. Return the beef to the pot, add the tomatoes, ยพ cup beef stock, sugar, bay leaves, oregano, salt, and pepper.2 tablespoons tomato paste + ยพ cup red wine + 1 can crushed tomatoes + ยฝ tablespoon granulated sugar + 2 bay leaves + scant 1 cup beef stock + 1 teaspoon oregano + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Bake the youvetsi for 2 ยฝ hours.
- Heat beef stock: Shortly before time is up, heat the remaining stock in a pot.2 ยพ cups beef stock
- Finish baking youvetsi: Add the orzo and hot stock to the pot, cover, and return it to the oven. Bake for 30 minutes, until the orzo is cooked and the beef is tender.10.5 oz orzo
Notes
- Meat: You'll need 4.5 lbs of beef short ribs, weighed with bones. After removing the bones, you'll have about 2.2-2.6 lbs/1-1.2 kg of meat.
- Dry red wine: It adds extra flavor, but you can leave it out if you prefer. Simply skip that step.
- Beef stock: Scant 1 cup + 2 ยพ cups (200 ml + 650 ml) - homemade or store-bought; use low-sodium to control salt.
- Oregano: Greek oregano is ideal for its distinctive, robust flavor. If you don't have it, you can use regular oregano or summer savory- summer savory is actually closer in taste to Greek oregano than regular oregano.
- Leftover bones: Use the bones to make stock. Follow the Lamb Stock recipe - it works the same way. If you don't have enough bones, add others you have (even chicken - I always keep some in the freezer).
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