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Slow-braised beef with orzo baked in tomato and wine. The northern Greek Sunday dish — rich, warming, deeply satisfying.
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ingredients
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🥩 MEAT
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2 lbs beef chuck, cut into large pieces
🍝 PASTA
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1.5 cups orzo
🍷 PANTRY
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1 cup dry red wine
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14 oz can crushed tomatoes
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2 tbsp tomato paste
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3 cups beef stock
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Olive oil
🧅 PRODUCE
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1 large onion, finely chopped
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3 garlic cloves, minced
🌿 SPICES
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1 cinnamon stick
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4 whole allspice berries
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2 bay leaves
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1 tsp dried oregano
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Salt
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Black pepper
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🧀 SERVING
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Grated kefalotyri
Thessaloniki
Slow Cooked Beef Yiouvetsi
Beef slow-cooked with orzo in rich tomato sauce.
Slow-braised beef with orzo baked in tomato and wine. The northern Greek Sunday dish — rich, warming, deeply satisfying.
Ingredients
🥩 MEAT
— 2 lbs beef chuck, cut into large pieces
🍝 PASTA
— 1.5 cups orzo
— 🍷 PANTRY
— 1 cup dry red wine
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— 3 cups beef stock
— Olive oil
🧅 PRODUCE
— 1 large onion, finely chopped
— 3 garlic cloves, minced
🌿 SPICES
— 1 cinnamon stick
— 4 whole allspice berries
— 2 bay leaves
— 1 tsp dried oregano
— Salt
— Black pepper
🧀 SERVING
— Grated kefalotyri
Prep
🍳 EQUIPMENT
— Large oven-safe Dutch oven.
🔪 PREP FIRST
— Pat beef dry, season with salt and pepper.
— Preheat oven to 350°F.
Method
STEP 1 — SEAR BEEF
— Heat Dutch oven over high heat with olive oil.
— Sear beef on all sides until deeply browned.
— Remove and set aside.
STEP 2 — BUILD BASE
— Cook onion 7 minutes.
— Add garlic, 1 minute.
— Add tomato paste, cook 2 minutes.
— Add red wine, scrape up bits, simmer 2 minutes.
— Add crushed tomatoes, spices, oregano, salt.
— Return beef.
— Add 2 cups stock.
STEP 3 — BRAISE
— Cover and bake at 350°F for 1.5 hours.
STEP 4 — ADD ORZO
— Remove pot from oven.
— Remove whole spices.
— Add orzo and remaining 1 cup hot stock.
— Stir gently.
— Return to oven, uncovered.
— Bake 20–25 minutes more.
— You're looking for:
— Orzo tender and having absorbed all liquid
— Beef falling apart
— Top slightly golden
👉 Check at 15 minutes — add a splash of hot water if orzo looks dry.
STEP 5 — SERVE
— Rest 10 minutes.
— Grate kefalotyri generously over the top.
Chef's Note: Add hot stock or water when you add the orzo — it finishes cooking in the oven and absorbs everything. Cold liquid shocks the braise.