How to make it
5 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry and sear them in batches until browned on all sides. Remove beef and set aside.
10 minAdd the chopped onions and sauté
In the same pot, add the chopped onions and sauté for 5 minutes until soft. Add the garlic and tomato paste, stirring for 1-2 minutes to cook out the raw paste flavor.
7 minDeglaze the pot with red wine, scraping the brown bits from the bottom
Deglaze the pot with red wine, scraping the brown bits from the bottom. Add the canned tomatoes, cinnamon stick, allspice, and return the beef to the pot. Add enough water or a portion of the beef broth to just cover the meat. Cover and simmer on low heat for 60-70 minutes until the meat is tender.
1 hr 10 minPreheat your oven
Preheat your oven to 180°C (356°F). Transfer the meat and sauce to a large baking dish or clay pot. Stir in the raw orzo and the remaining hot beef broth. Season with salt and pepper to taste.
Bake uncovered for 20-30 minutes, stirring once halfway through
Bake uncovered for 20-30 minutes, stirring once halfway through, until the orzo has absorbed most of the liquid and is tender. Remove from oven, sprinkle generously with grated cheese, and let rest for 10 minutes before serving.
30 min
A little kitchen wisdom
Using a clay pot (gastra) is the traditional way to bake Youvetsi, but any heavy Dutch oven or deep baking dish will work perfectly. Always toast the orzo briefly in the sauce or oil before adding liquid to prevent it from becoming mushy.
