Greek Youvetsi with Beef and Orzo
Youvetsi is one of the most satisfying Greek baked pasta dishes: browned beef slowly braised in tomato sauce, then finished in the oven with orzo until the pasta drinks in the cooking juices. The result should be loose and spoonable when it leaves the oven, with tender meat, glossy orzo, and a gentle warmth from cinnamon and allspice.
The key is giving the beef enough time before the orzo is added. Chuck roast becomes tender during a steady braise with onion, garlic, crushed tomatoes, wine, stock, oregano, and whole spices. Toasting the orzo briefly before baking helps it keep a pleasant bite instead of turning mushy.
Serve youvetsi hot from the baking dish after a short rest, with grated kefalotyri, mizithra, or Pecorino Romano if Greek cheese is not available. A crisp salad, lemony greens, or simple roasted vegetables balance the rich tomato sauce without taking attention away from the baked beef and pasta.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Pat the beef dry, then season it all over with the salt and black pepper.
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2
Warm 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, transferring browned pieces to a plate.
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3
Lower the heat to medium and add the remaining 1 tablespoon olive oil. Cook the onion for 5 minutes, scraping the browned bits, then stir in the garlic and tomato paste for 1 minute.
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4
Pour in the red wine and simmer for 2 minutes. Add the crushed tomatoes, 2 1/2 cups beef stock, oregano, allspice, cinnamon stick, bay leaves, and browned beef with any juices.
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5
Bring the sauce to a simmer, cover the pot, and braise in the oven for 1 hour 20 minutes, until the beef is nearly fork-tender.
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6
Remove the pot from the oven and raise the temperature to 375°F. Discard the cinnamon stick and bay leaves, then stir in the orzo and the remaining 1 cup beef stock.
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7
Transfer the mixture to a 9-by-13-inch baking dish if the pot is not ovenproof and wide. Bake uncovered for 25 to 30 minutes, stirring once halfway through, until the orzo is tender and the sauce is still slightly loose.
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8
Rest the youvetsi for 10 minutes so the sauce settles around the pasta. Serve topped with grated cheese and parsley.
Ingredients
- Beef chuck roast, cut into 2-inch pieces:2 1/2 lb
- Kosher salt:2 tsp
- Black pepper:1 tsp
- Olive oil:3 tbsp
- Yellow onion, finely chopped:1 large
- Garlic cloves, minced:4
- Tomato paste:2 tbsp
- Dry red wine:1/2 cup
- Crushed tomatoes:28 oz
- Beef stock:3 1/2 cups
- Dried oregano:1 1/2 tsp
- Ground allspice:1/4 tsp
- Cinnamon stick:1
- Bay leaves:2
- Orzo pasta:1 1/2 cups
- Grated kefalotyri or Pecorino Romano cheese:3/4 cup
- Chopped fresh parsley:2 tbsp
Tips & Notes
- Keep the sauce slightly soupy before baking the orzo; the pasta will absorb more liquid as it cooks and rests.
- If the orzo looks dry before it is tender, stir in a splash of hot stock and continue baking.
- For a deeper sauce, brown the beef well in small batches instead of crowding the pot.
- Leftovers thicken in the refrigerator; reheat gently with a little stock or water.
