-
View
Youvetsi is a comforting Greek dish that brings together tender meat and orzo in a rich, savoury tomato sauce. Often made with lamb or beef, this one pot meal is slowly cooked to perfection, allowing the flavours to meld and create a dish that is both deeply satisfying and rich in flavour. It’s the kind of meal that brings families together, filling the home with warm, inviting aromas as it simmers.
What Is Youvetsi?
Youvetsi is a traditional Greek dish that pairs braised lamb or beef with orzo, a short pasta that resembles grains of rice. This combination is simmered in a seasoned tomato sauce, creating a stew that’s thick, hearty, and full of flavour.
Youvetsi is typically cooked in a clay or ceramic pot, which retains heat well, ensuring that each ingredient becomes tender and infused with the sauce’s rich flavours. The dish is often finished with a sprinkle of grated cheese; usually kefalotyri or mizithra, which adds a salty, tangy finish to each bite.
Whether enjoyed as a Sunday family dinner or served at special gatherings, Youvetsi is a dish that embodies the warmth of Greek home cooking. Its simplicity is part of its charm, with each ingredient chosen to complement the others, creating a meal that’s as comforting as it is flavourful.
Ingredients and Taste
The foundation of Youvetsi lies in its quality ingredients. Lamb or beef is used as the primary protein, with each cut chosen for its ability to become tender during slow cooking. The meat is seared first, locking in its juices and adding depth to the dish.
The sauce is made from tomatoes, often combined with onions, garlic, and a few key spices like cinnamon or allspice, which add a subtle warmth and complexity without overwhelming the flavour.
Orzo, the pasta used in Youvetsi, is unique in its shape and texture, absorbing the sauce as it cooks and becoming tender yet slightly chewy. This pasta, combined with the tomato based sauce, creates a stew like consistency that’s both hearty and smooth. Fresh herbs, such as bay leaves or thyme, are often added, bringing a layer of earthiness that complements the meat’s richness.
The result is a dish that’s savoury, mildly sweet from the tomatoes, and gently spiced. Each bite offers a blend of tender meat, flavourful orzo, and the creamy, slightly salty hint of grated cheese. It’s a dish that’s comforting without being heavy, with the orzo adding a unique texture that’s both satisfying and light.
A Taste of History
Youvetsi is a dish that carries the history of Greek cuisine, where simplicity and flavour take centre stage. The tradition of slow cooking meat with grains or pasta is a long standing one in Greece, a testament to the country’s love for dishes that bring people together around a communal table.
Historically, Youvetsi was often cooked in clay or ceramic pots over a wood fired oven, allowing the ingredients to cook gently and develop deep, layered flavours.
Orzo, known in Greek as “kritharaki,” is a pasta that has been a staple in Greek kitchens for centuries. Its use in Youvetsi reflects the Mediterranean tradition of pairing grains or pasta with rich sauces, creating meals that are both nourishing and affordable.
The choice of lamb or beef as the meat base also highlights regional variations, with different parts of Greece favouring one over the other depending on local livestock and culinary preferences.
Youvetsi (Meat Stew with Orzo) Recipe
Serves: 4 people
Ingredients:
- 500g beef stew meat or lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- Salt and freshly ground black pepper to taste
- 1/2 cup dry red wine
- 400g canned crushed tomatoes
- 3 cups beef or vegetable broth
- 200g orzo pasta
- 1/4 cup grated Kefalotyri or Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Directions
To begin, preheat your oven to 180°C (350°F). Take a large, heavy bottomed pot or Dutch oven, add the olive oil, and heat over medium-high. Once hot, add the beef or lamb chunks, browning them on all sides for 5–6 minutes. This step seals in the juices and builds flavour.
Add the chopped onion, garlic, and diced carrot to the pot with the beef or lamb. Sauté for 4–5 minutes until the vegetables soften and the onion becomes translucent, stirring frequently to prevent burning.
Sprinkle in the ground cinnamon, allspice, salt, and black pepper, stirring well to coat the meat and vegetables with the spices. Let the spices cook for 1 minute to release their fragrance.
Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits stuck to the bottom. Allow the wine to simmer for 2–3 minutes until reduced by half. This deepens the stew's flavour and balances acidity.
Add the crushed tomatoes and broth, stirring to combine. Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven. Cook for 1.5–2 hours if using beef or 1.25–1.5 hours if using lamb, or until the meat is tender and flavours meld.
Remove the pot from the oven and carefully stir in the orzo pasta, ensuring it’s evenly distributed in the sauce. Add a bit more broth if the mixture appears too thick, as the orzo will absorb liquid while cooking.
Return the pot to the oven, uncovered, and cook for an additional 20–25 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir halfway through to prevent the orzo from sticking to the bottom.
Once cooked, remove the pot from the oven. Let the Youvetsi rest for 5 minutes before serving. Garnish each serving with grated Kefalotyri or Parmesan cheese and a sprinkle of fresh parsley. Serve warm, accompanied by crusty bread to soak up the rich, flavourful sauce.
