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Beef Youvetsi (Moshari Youvetsi)

Servings: 4


  • 500 gr of beef cut in largish chunks
  • 300 ml of tomatoes chopped or grated ( I normally use fresh, ripe tomatoes)
  • 200 gr of orzo pasta
  • 1 tbsp of tomato paste
  • 1 onion
  • 3 cloves of garlic
  • 100 ml of olive oil
  • Salt and pepper to taste
  • Pinch of cinnamon
  • Pinch of sugar
  • Water
  • 150 gr of kefalotiri cheese or parmesan


  • Start with preheating your oven to 170oC, then turn to your hob. Chop the onion finely and soften it with some olive oil and garlic cloves. Add the meat to brown, once you have coloured the meat evenly on all sides add a bit of warm water to half cover the ingredients in your pan and let it boil for 10-15 minutes.
  • Make sure that all the ingredients are at hand and your oven is warmed up. Pour everything out into the pot now: Onion, garlic, beef, and its juices, olive oil, grated tomatoes and tomato paste, sugar and a little warm water to cover. It sounds very messy but will actually turn out delicious. Mix your ingredients well and cover with foil. It should take approximately one hour to an hour and a half for the meat to soften. Keep on checking after the first 50 minutes. Once you are satisfied with the softness of your  meat it’s time to add the orzo. This takes no more than 15 minutes, and you will need to be around to give it the occasional stir and perhaps add some more water if needed.