Greek Youvetsi

Submitted by Katy Kat

Greek Youvetsi

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 600g stewing steak
  • 250g orzo/rice pasta (any small pasta will work)
  • 1 tin chopped tomatoes
  • 4 tbs tomato puree
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 4 tbs olive oil
  • 250ml red wine and 1 beef stock pot (you can use water instead of wine but it will not be as rich)
  • 2 bay leaves
  • Salt and pepper
  • passata / water (if you find the dish is getting dry whilst cooking)


  • Fry off the beef and onion in the olive oil for 4 mins then transfer into sc add the garlic, tomatoes, tomato puree, bay leaves, red wine, beef stock pot and and season.
  • Stir well and cook on low for 6 -8 hours.
  • Add the orzo about an hour before end of cooking time and stir.
  • Cook on low for 45 mins - 1 hour (until the pasta is soft).
  • If you feel the mix is getting dry add some fluid, I added 250ml passata after adding the orzo but that is optional. Serve with crumbled feta cheese and fresh bread 🙂

7 thoughts on “Greek Youvetsi”

  1. Absolutely love this recipe!!
    I’ve made it at least 5 times and never get sick of it! Super easy and tasty and I love that I have leftovers for lunch!

  2. This recipe is amazing so easy yet doesn’t taste plain at all I cooked with water instead of wine and it was lovely

  3. Just made this and it was delicious! The only extra thing I added was a piece of cinnamon stick. This is going to be a definite favourite!

  4. This is a must try! It’s such a great recipe, so simple and so very tasty! I’ve got it on the go again low! Can even be chilled and reheated in the microwave next day for lunch!

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