Greek Orzo Casserole with Young Beef (Youvetsi) – delicious and super simple recipe for the Greek Youvetsi. A comforting combination of meat (lamb, beef or even sometimes chicken), orzo (a rice-shaped pasta, also known as Kritharaki or Arpa), and a rich tomato-based sauce, baked together in an earthenware pot.
Today we are making a traditional and super easy pasta dish of Greek origin. A simple, yet scrumptious dinner meal for the whole family. Make sure to choose a good quality orzo pasta and a young high quality meat for the dish, as this is detrimental for the taste afterwards.
Behind the Bites
Youvetsi (or Giouvetsi) is a traditional Greek dish with deep historical roots in Greek and broader Balkan culinary traditions. It’s known for its comforting combination of meat (usually lamb or beef, but in modern times chicken can be used too), orzo (a rice-shaped pasta), and a rich tomato-based sauce, baked together in an earthenware pot.
It is believed, the name “Youvetsi” is derived from the Turkish word “güveç,” which refers to both the clay pot used for cooking and the dish itself. “Güveç” dishes are widespread in Turkey and the Balkans, highlighting the shared cultural heritage. Over time, Youvetsi became a staple of Greek home cooking and a symbol of comfort food. It’s especially associated with home, tradition, and family gatherings.
Ingredients and Substitutions
- Orzo pasta – also called Kritharaki or Arpa
- Young beef meat – or lamb. Alternatively, use chicken breast or even pork
- Olive oil – extra virgin
- Tomato paste – or tomato sauce
- Onion
- Seasoning: oregano, bay leaves, sea salt and pepper
- Water
How to cook Greek Youvetsi?
1st: In a small pan sauté onions until soft, transfer them to the casserole. Then add in the meat in the same pan, sauté the meat until it changes color and transfer to the casserole with the onion.
2nd: Add orzo pasta, tomato paste, seasoning, water and stir well to combine. Cover with baking foil and bake in the oven until cooked.
What to serve with Greek Youvetsi?
A nice light salad or cream soup is an excellent serving idea in my personal view:
Greek Orzo Casserole with Young Beef (Youvetsi)
Ingredients
- 300 g orzo pasta, (kritharaki)
- 400 g young beef, cut in small cubes
- 2 tbsp. olive oil
- 3 tbsp. tomato paste, heaping
- 1 large onion, minced
- 1 tbsp. oregano, dry
- 2-3 bay leaves, to be removed after cooking
- 1 liter water
- sea salt and black pepper to taste
Instructions
- In a small sauce pan with lid sauté onion until translucent and golden. Transfer to the casserole but leave the sauce in the pan.
- Then, in the same pan add the small cuts of beef and sauté until it changes color and is almost cooked.
- Next, transfer meat with the meat juice in the casserole, add in the water, orzo pasta and the tomato paste. Mix well until tomato paste dissolves completely.
- Finally, add in the oregano, bay leaves, salt and pepper and give it a good stir. Cover the casserole dish with cooking foil and bake in the oven (180C/360F) for about 20-30 minutes, or until orzo and meat are fully cooked.
Notes
Nutrition
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Super delicious!