Youvetzi

Beef braised until meltingly tender in a tomato and cinnamon sauce, then baked with orzo that soaks up every drop — youvetzi is Greek comfort food at its best. It comes out of the oven bubbling, fragrant, and crowned with salty grated cheese.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

580

Ingredients

• 700 g beef stewing steak, cubed
• 250 g orzo pasta
• 400 g chopped tomatoes
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• 750 ml beef stock
• 1 tablespoon tomato paste
• 100 g kefalotyri or Parmesan, grated
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in an ovenproof pot and brown the beef in batches, then set it aside.
2. Soften the onion for 5 minutes, then add the garlic, tomato paste, cinnamon, and oregano and cook for 1 minute.
3. Return the beef, add the tomatoes, bay leaf, and stock, and simmer gently for 45 minutes until the beef is tender.
4. Stir in the orzo and cook for 10 minutes, adding a splash of water if it looks dry.
5. Transfer the pot to a 180 C (350 F) oven and bake uncovered for 15 minutes until the orzo is tender and the top is lightly crisped.
6. Rest for 5 minutes, then serve with a generous snowfall of grated cheese.

Pro tips

• Keep the sauce loose before adding the orzo — the pasta drinks up a lot of liquid.
• Stir the orzo well so it cooks evenly and does not clump.
• A squeeze of lemon at the table brightens the whole dish.

Frequently asked questions