Greek Beef Youvetsi with Orzo Pasta
A traditional Greek Sunday stew of slow-braised beef chuck simmered in a rich cinnamon-scented tomato sauce, finished with orzo pasta cooked directly in the sauce. Deep, comforting, and freezer-friendly, this high-protein bulk meal prep tastes even better reheated. Beef stew meat works too, but boneless beef chuck stays silky and tender after the long braise — ask the butcher for boneless chuck.
Nutrition per 100g
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Ingredients
- 1000 g beef chuck
- 500 g pasta
- 400 g chopped tomatoes
- 300 g onion
- 1200 g beef broth
- 200 g red wine
- 40 g parmesan
- 30 g olive oil
- 30 g garlic
- 5 g cinnamon
- 10 g salt
- 5 g bay leaves
- 5 g pepper
Mise en Place
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Cut the beef chuck into large bite-sized cubes, about 3 cm
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Dice the onion finely
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Mince the garlic
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Grate the parmesan
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You will need a pot large enough for the food.
Instructions
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Pat the beef dry with paper towels and season with half of the salt and pepper.
Brown the beef in 2-3 batches for 3-4 minutes per batch until deeply browned on all sides. Remove and set aside.
Reduce the heat to medium. Add the diced onion and cook for 6-7 minutes until softened and lightly golden, scraping up any browned bits from the bottom of the pot.
Add the garlic and stir for 1 minute until fragrant.
Stir in the chopped tomatoes, cinnamon, bay leaves, and the remaining salt and pepper. Cook for 3 minutes until the tomatoes begin to break down.
Pour in the red wine and simmer for 3 minutes to cook off the alcohol, scraping the bottom of the pot.
Return the browned beef to the pot along with 800 g of the beef broth. Bring to a simmer, cover, and braise gently on low heat for 90 minutes, stirring occasionally, until the beef is fork-tender.
Add the pasta and the remaining 400 g of beef broth. Stir well so the pasta is fully submerged in the sauce.
Cover and continue cooking for 15-18 minutes, stirring every few minutes to prevent the pasta from sticking. If the pasta starts to look dry before it is tender, add another splash of broth or hot water — the orzo should finish just tender, with a thick but still saucy consistency.
Remove the bay leaves. Stir in the grated parmesan and adjust seasoning to taste.
Let the youvetsi rest for 5 minutes before serving, so the pasta fully absorbs the sauce.
Freezing Instructions
Let the youvetsi cool completely. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan with a splash of water, since the orzo absorbs liquid on freezing, or 4 min at 600 Watt in microwave until hot throughout.