Greek-Style Beef Youvetsi with Orzo
If there’s one dish that feels like a warm hug in a bowl, it’s Youvetsi. This is classic Greek comfort food: tender, slow-simmered beef tucked into a rich tomato sauce, then finished with little grains of orzo that drink up every bit of flavor. It’s the kind of meal that makes your kitchen smell like something wonderful is happening—tomatoes bubbling gently, oregano and warm spices floating in the air, and that deep, savory “Sunday dinner” feeling settling in.
This is perfect for chilly evenings, lazy weekends, or any time you want a meal that tastes like you really went the extra mile (even though most of the work is just letting it simmer). The beef turns melt-in-your-mouth soft, and the sauce has this cozy depth from cinnamon and allspice—subtle, not sweet—just that signature Greek warmth that makes you pause after the first bite.
Ingredients
2 tablespoons olive oil
2 pounds beef chuck or stewing beef, cut into large cubes
Salt and freshly ground black pepper, to taste
1 large onion, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/4 teaspoon ground allspice
1 bay leaf
4 cups beef broth
1 1/2 cups orzo pasta
Fresh parsley, chopped (for garnish)
Instructions
Brown the beef.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Brown the beef in batches—don’t crowd the pot. Give each side 3–4 minutes so you get that deep, flavorful crust. Transfer the browned beef to a plate.Soften the aromatics.
Lower the heat to medium. Add the chopped onion to the same pot and cook for 4–5 minutes, stirring now and then, until it turns soft and translucent. Add the garlic and cook for another minute, just until fragrant.Deglaze with wine.
Pour in the red wine and scrape up all those browned bits from the bottom with a wooden spoon (that’s pure flavor right there). Let it simmer for 2–3 minutes so it reduces slightly and mellows out.Build the tomato sauce.
Stir in the diced tomatoes, tomato paste, cinnamon, oregano, allspice, and bay leaf. Return the beef to the pot, then pour in the beef broth. Give everything a good stir.Simmer low and slow.
Cover the pot and let it simmer over low heat for 1 1/2 to 2 hours. Check occasionally and give it a gentle stir. You’ll know it’s ready when the beef is fork-tender and the sauce looks thicker and glossy.Add the orzo.
Stir in the orzo, cover again, and cook for 15–20 minutes. Stir occasionally so the pasta doesn’t stick to the bottom. If it starts looking too thick (orzo loves to soak things up), add a splash of hot broth or water until it’s saucy again.Finish and serve.
Remove the bay leaf. Taste and adjust the seasoning with more salt and pepper if needed. Sprinkle with chopped parsley right before serving.
Presentation
Youvetsi looks especially inviting served in wide bowls, with plenty of sauce spooned over the top. Finish with a shower of fresh parsley for color and freshness. If you want to lean into that cozy Greek taverna vibe, add a little grated cheese on top—Kefalotyri is traditional, but Parmesan works beautifully too. Serve it with warm crusty bread to swipe through the sauce, and maybe a simple salad on the side for contrast.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
🔥 Kcal: 550 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
This Tender Beef Orzo (Greek Youvetsi) is one of those dishes that makes everyone go quiet for the first few bites—because it’s just that comforting. Rich tomato sauce, warm spices, and fork-tender beef, all wrapped up with orzo that turns it into a full, hearty meal. If you’ve been craving something slow-simmered and soul-soothing, put this on your list and make it soon. Your kitchen will smell amazing, and your future self will thank you for the leftovers.