Greek Beef Stew With Orzo Pasta

Close up of bowl of traditional Greek food on the island of Naxos, Greece.
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Prep: 30 mins
Cook: 2 hrs
Rest Time: 20 mins
Total: 2 hrs 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
965 Calories
53g Fat
59g Carbs
59g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 965
% Daily Value*
Total Fat 53g 68%
Saturated Fat 19g 93%
Cholesterol 186mg 62%
Sodium 217mg 9%
Total Carbohydrate 59g 22%
Dietary Fiber 5g 17%
Protein 59g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This traditional Greek stew recipe, known as youvetsi (yoo-VEH-tsee), can be made with beef or lamb. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated kefalotyri cheese on top.

If you don't happen to have a covered ceramic baker, don't worry. This dish also can be made in a traditional Dutch oven. The best cuts of beef and lamb to use for this dish are the cheaper cuts like chuck or shoulder that benefit from a long, slow cook.


  • 1/2 cup olive oil (divided)
  • 3 1/2 pounds beef or lamb (cut into 2-inch chunks)
  • Salt and pepper (to taste)
  • 1 large onion (diced)
  • 4 cloves garlic (finely minced)
  • 1 large leek (cleaned, trimmed and cut in half)
  • 1 large carrot (peeled and cut into thirds)
  • 1/2 cup dry white wine
  • 3 to 4 whole allspice berries
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 quart ​of water
  • 1 pound orzo pasta
  • Grated kefalotyri cheese or Pecorino Romano

Steps to Make It

  1. Heat the oven to 350 F.

  2. In a heavy, oven-safe Dutch oven or deep pan, heat 1/4 cup olive oil. Season the meat lightly with salt and pepper and cook over medium-high heat until nicely browned about 7 to 10 minutes. Remove the browned meat from the pot and set aside on a platter.

  3. Add the remaining 1/4 cup olive oil to the pan and sauté the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the leek, carrot, and the wine to the pot and scrape up any bits that may have stuck to the bottom.

  4. Add the allspice berries, crushed tomatoes, sugar, and a quart of water to the pan. Let it come to a boil and then lower the heat to medium-low. Simmer uncovered for 5 to 10 minutes.

  5. Return the meat (with juices) to the pot. Cover and simmer over medium-low heat for about 1 hour or until the meat is very tender.

  6. Remove the leek and carrot from the sauce and transfer the meat and sauce to a covered ceramic baker or continue using the Dutch oven.

  7. Stir in the uncooked orzo pasta and add about 1/2 cup more water if needed. Season to taste with salt and pepper.

  8. Cover and place in the oven. Cook 45 minutes to 1 hour, stirring the contents occasionally to prevent sticking.

  9. Remove from the oven, remove the allspice berries and top with grated cheese. Cover and allow the dish to rest for 15 to 20 minutes before serving.