Greek Youvetsi

Greek Youvetsi


June 3, 2015

  • Prep: 10 mins
  • Cook: 6 hrs
  • Yields: 4 people


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)


1Fry 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.

2Stir well and cook on low for 6 -8 hours.

3Add the orzo about an hour before end of cooking time and stir.

4Cook on low for 45 mins - 1 hour (until the pasta is soft).

5If 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 🙂

Submitted by Katy Kat


7 Reviews

Craig Smith

February 4, 2021

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!

Natasha Kidman

October 2, 2020

Delicious ! Complimented it with Turkish bread


September 7, 2020

Fantastic recipe , made it a few times now. Always so tasty!


March 1, 2019

Has anyone doubled the recipe? Any suggestions when doing so?


November 24, 2017

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!

Diana Brown

May 31, 2016

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


April 18, 2016

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!

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