Youvetsi is a delicious Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce. It's flavorful, comforting and easy to make too.
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I don't know about anyone else, but food is often an excuse to do a bit of traveling from my kitchen, for me. Sometimes that's new places I have yet to visit and other times, it's remembering the flavors from places I have been.
While I often take forever to recreate recipes from our travels to share here, don't think I've not been plotting them for a while. I always research a bit first and tweak at recipes too. And as I do, I find it a wonderful way to remember not just those meals but things we did on the trip.
In all honesty I can't really remember whether we had youvetsi or not on our trip to Cyprus and Greece last year, as we had a few meals where we had a number of smaller dishes and I can't remember every single one. It's very common to have food in a mezze-style with a range of small plates.
Sometimes this is just cold dips like tzatziki, baba ghanoush and hummus to start, but a number of places continue this in to the warm, often meaty, dishes as well with a few to choose from with some grilled vegetables or other sides.
We also had some meals we didn't order from a menu so I didn't get to see everything listed which is often what helps me remember what we had.
Just a few more excuses...
On top of that, we were traveling with a toddler and a six-week old which while it largely worked out OK naturally had its challenges at times. I am sure sleep deprivation does things to your memory as well. Not to mention the fact that the amazing sites of Athens we were trying to see in a couple days can be distracting!
Anyway, whether we had youvetsi or not that time, I no doubt had it on previous trips to Greece. Plus, it was something I was happy to find an excuse to make.
While it takes a little time to cook, youvetsi is really easy - it's pretty hands-off cooking and doesn't use too many ingredients. In fact, you probably have most if not all in your pantry already. And so worth the wait.
How to make youvetsi
This may take a little time to cook but as I say it's hands off cooking. All you need to do is:
- brown the meat;
- soften the onion and garlic;
- deglaze the pan with wine (basically get all the good stuff stuck to the bottom);
- add tomatoes, stock and a couple seasonings;
- leave it to cook the meat to tenderness;
- add orzo towards end to cook in the sauce.
You can do all but the last step in advance then just reheat and add the orzo, letting it cook in the delicious sauce. Serve with a decent amount of freshly grated cheese (traditionally it would be kefalotyri but parmesan or pecorino work as an alternative).
The family's verdict?
This was a meal we all immediately loved, my toddler son even asked for more which is always a good sign. It's got that warm, comforting feel but is not overly heavy. It's already a regular for us in colder weather.
The orzo takes on the delicious flavor of the sauce, a lovely mix of meatiness and tomato as well as just enough cinnamon to lift it up with a slightly warm fragrance.
Whether this description does it justice I don't know, but believe me this is a truly delicious dish and has that flexibility of being made with either beef or lamb depending on your preference or what you have available.
Youvetsi is definitely one that we'll be adding to our regular rotation - give it a try and you may well have a new favorite, as we did.
Looking for more Greek recipes? Try these!
- Avgolemono soup - a wonderfully comforting chicken soup with a little brightness from lemon
- Spanakorizo - a simple and delicious spinach rice, with a fresh lemon finish
- Moussaka - a family favorite, similar to lasagna but with eggplant/aubergine instead of pasta
- Tiropita - Greek cheese pastries made with filo
- Chicken gyros with tzatziki (aka souvlaki, marinated then grilled chicken wraps)
- Plus get more Greek recipes as well as comfort food and more in the winter recipes archives.
Youvetsi (Greek beef or lamb and orzo stew)
Ingredients
- 2 lb beef or lamb stew meat 900g, beef chuck or lamb shoulder probably best
- salt and pepper
- 2 tablespoon olive oil or a little more as needed
- 1 onion
- 3 cloves garlic
- ½ cup red wine 120ml
- 14 oz chopped tomatoes 400g, 1 can (or can use passata)
- 2 teaspoon tomato paste puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sugar
- 2 cups light stock 480ml eg chicken/vegetable
- 1 ½ cups orzo 265g
- ½ cup grated kefalotyri approx, or parmesan/pecorino
Instructions
- If the meat is not already diced, or the pieces are large, cut it in to roughly bite-sized pieces and season with some salt and pepper. Peel and dice the onion and finely chop the garlic.
- Warm half the oil in a Dutch oven and brown the meat on all sides to sear it, working in batches so you don't overcrowd the pan and removing to a plate as they are done.
- In the same pan, add the rest of the oil and soften the onions, adding the garlic after a minute. Cook until going translucent but not brown, around 3-5 minutes.
- Deglaze the pan with the wine - allow the alcohol to boil off and scrape the bottom to incorporate all the flavor into the sauce.
- Add the tomatoes, tomato paste, cinnamon, nutmeg, sugar and stock and add back the meat. Stir to combine and bring to a simmer then cook on low for around 1 hour or until tender, covered (it's also great cooked longer eg 2 hours, to make the meat extra-tender).
- Preheat oven to 350F/175C then add the orzo to the pot. Mix it through then bake for approx 25 minutes, uncovered, until orzo is tender and cooked. You can also continue cooking with the orzo on the stovetop - in this case, cook relatively low so that it simmers with the lid partially covering. Stir now and then to avoid the orzo sticking to the bottom and browning/burning.
- Serve with grated cheese on top.
Video
Notes
to make this dish which works perfectly.Nutrition
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JimmyB
I love Lamb Shanks with orzo but the shanks have gotten so expensive and I saw Lamb Neckbones on sale and decided to look for a recipe substituting them for the shanks when I found yours. It sounds ideal. I only have on question. Do you think it would throw things way off if I used a 29 oz. can of crushed tomatoes instead of the 14 oz. can? Looking forward to trying your recipe out.
Caroline's Cooking
Hi, yes I can certainly see this working well with neck meat. On the tomatoes - that is certainly a lot more than is typical for this with the same weight of everything else (it's double) so it will definitely change the sauce a bit. It may be better to hold back some of the tomatoes for another use, or else if you want to use all, then I'd suggest you add less stock so that it's not overly-liquid. You could also have the lid slightly open as it cooks to let a little more evaporation occur than usual. Enjoy!
JimmyB
Thanks for such a prompt and courteous reply!
JimmyB
I made this last night and it was delicious! I followed your advice and used the smaller can of tomatoes and as I was putting them in the pan I could see that it was the right amount to use. The last couple of years I have gotten to using stewed tomatoes in these types of recipes instead of diced tomatoes feeling they add a bit of richness of flavor. I followed the recipe almost exactly except that when I got to the simmer the meat stage I put the covered pan in the oven at 325° for 2 hours. I used a 12" cast iron skillet. Then added the orzo for an additional 25 - 30 minutes. I did add a handful of dried diced carrots with the orzo. Everything came out perfect. This recipe takes me back to a fine Greek restaurant serving Lamb Shanks with orzo. Thanks for making it available.
Caroline's Cooking
Perfect! Yes I often let it cook longer if I can, as I mention, to be extra tender. Glad to hear you enjoyed!
carrie
can i use a regular pan with lid instead of a Dutch oven if im keeping it on the stovetop (and not putting it in the oven for the orzo to bake)?
Caroline's Cooking
Yes you could, though I would recommend a heavy-based one if at all possible to try to ensure the heat is evenly distributed and to try to avoid any burning on the bottom.
Amy
Hi - can this be made in a slow cooker?
Caroline's Cooking
I haven't tried myself, but I imagine it could be - you would still want to brown the meat and soften the onion and garlic, but you could then do the longer cooking in the slow cooker. Maybe around 6-8hrs on low before adding the orzo, and do that part on high until the orzo is cooked? You might not need quite as much stock as the liquid doesn't tend to reduce in the slow cooker as much as stove/oven methods.
Carla
Can i cook the beef ahead in a pressure cooker to make it super tender then just brown it some more in the pan? How will it affect all the liquid that the meat is supposed to simmer with for an hour?
Caroline's Cooking
I haven't tried so don't take this as certain, but my guess would be yes, it would work, but you may lose a bit of the depth of flavor. I'd suggest cooking the beef in some stock in the pressure cooker, then add this when you would add the stock later and reduce the amount of additional stock - it's hard to say how much evaporates but I'd say about 1/4 cup less liquid in total is maybe a good place to start.
Keekz
Is this freezable?
Caroline's Cooking
Yes, you can freeze this - generally, I think if you have the option to only make up to before you add the orzo and freeze at that point, the texture of the pasta is better when cooked fresh, but you can still freeze once the pasta is added as well.
Jeffrey
I was so thrilled to realize I had everything I needed in the pantry and
and freezer. I used beef and it was so delicious. Thanks Caroline.
Caroline's Cooking
So glad to hear you enjoyed! And yes, the ingredients are generally ones you may have around (part of why it's on our menu often!)
Elizabeth McEnaney
This is Amazing!! Make it and enjoy!!!
Caroline's Cooking
Glad to hear you enjoyed!
Christina
As a Greek, I grew up eating this dish. I love this recipe. My husband asked me if my mom came over to cook because it’s so close to hers!
A few recommended tweaks: instead of orzo, use kritharaki. You can find it in any grocery store with w decent international aisle. It’s Greek orzo. It’s a little bigger and thicker and more authentic. Also, when you add the orzo/kritharaki, add a little water so the end result has more gravy in it. You know, for dipping your bread!
Caroline's Cooking
That sounds like praise indeed, glad it was well received! Appreciate the tips - sadly I don't think I've ever seen kritharaki here but if I ever do, I will try.
joanne agganis
Do you put the Dutch oven in the oven or do you put everything in a baking pan?
Caroline's Cooking
I put the Dutch oven in the oven - no need to dirty another dish and it works perfectly.
joanne agganis
Thanks, that’s how I made it last night and it came out absolutely delicious!!! My husband, daughter and I are Greek and I think your recipe is the best!!! I’ll be making this quite often.
Natalya
Just found this recipe after tasting Youvetsi for the first time after a recent holiday to Crete. I have lived in Cyprus for 20 years but have never come across the dish here!
I made it with beef and it was amazing. Thanks for the recipe!
Caroline's Cooking
So glad you enjoyed it! Well then maybe it's not such a surprise I wasn't sure if we had it or not in Cyprus - I have also been in Greece various times so especially with a newborn at the time it was a little bit of a daze where the familiarity came from But so glad it lived up to what you had in Crete!
Hafida Monica
Thank you. This was my grandmother's signature dish. I've made it from memory over the years, but finally looked up the recipe to make it properly. I got a bit teary as the the apartment filled up with the smell <3
Caroline's Cooking
How wonderful to have those memories, I hope this lived up to them!
Sabrina B
saw this on the front page of your site and was taken by the name of the recipe and love the flavors here, my experience with this cuisine is limited to gyro meat (which I love), but this looks much more approachable than somehow concocting a huge vertical spit! thank you for this recipe!
Caroline's Cooking
Thanks Sabrina, I'm glad you decided to take a look, this is definitely one of our family favorites. And a great way to expand your experience of Greek food too.
Tentimestea
That is such a lovely description of the balanced warm flavours and fragrance of the dish. If it does not do the dish justice, I can only imagine how lovely it is! As part of a mezze, thus sounds just so delicious!
Caroline's Cooking
Thanks so much, it's a really tasty dish!
Monica
It's raining today and this is the perfect thing to have for dinner.
Caroline's Cooking
Thanks Monica, yes definitely good for days like that!
Kristen @ A Mind Full Mom
I have to say I am a bit jealous of your trip to Greece--somewhere I always have wanted to go. I would absolutely love this stew as well.
Caroline's Cooking
There are so many places in Greece that just ooze history, it's fascinating to see. This stew is delicious, hope you enjoy!