Greek Beef Stew With Orzo Pasta

By
Lynn Livanos Athan
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Updated on 03/21/22
Close up of bowl of traditional Greek food on the island of Naxos, Greece.
Mint Images / Getty Images
Prep: 30 mins
Cook: 2 hrs
Rest Time: 20 mins
Total: 2 hrs 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
714 Calories
29g Fat
40g Carbs
73g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 714
% Daily Value*
Total Fat 29g 38%
Saturated Fat 8g 42%
Cholesterol 202mg 67%
Sodium 481mg 21%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 73g
Vitamin C 12mg 61%
Calcium 151mg 12%
Iron 9mg 49%
Potassium 1103mg 23%
*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.

Ingredients

  • 1/2 cup olive oil, divided

  • 3 1/2 pounds stew beef, or lamb, cut into 2-inch chunks

  • Salt, to taste

  • Freshly ground black 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 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.