Name: Youvetsi Recipe (Greek Lamb Stew with Orzo) Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Greek
Ingredients: 2 1/2 lbs (1.1 kg) lamb shoulder or leg, cut into chunks; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 cinnamon stick; 1 bay leaf; 1/2 cup dry red wine; 1 (28 oz / 800g) can San Marzano tomatoes, crushed; 1 tbsp tomato paste (optional); 1 tsp sugar (optional); 3 tbsp olive oil; Salt and black pepper to taste; 2 1/2 cups hot water or beef broth (more as needed); 1 1/2 cups orzo pasta (kritharaki); Additional broth or water as needed; Feta cheese, crumbled; Extra virgin olive oil; Fresh parsley (optional)

If your soul craves warmth, depth, and a delicious touch of Mediterranean comfort, the Youvetsi Recipe (Greek Lamb Stew with Orzo) is destined to become one of your new kitchen heroes. This classic Greek one-pot wonder brings together meltingly tender lamb in a rich tomato and red wine sauce, with silky orzo pasta soaking up every savory note. Finished with a shower of crumbled feta and a swirl of good olive oil, every spoonful is hearty, vibrant, and perfect for a chilly night spent with friends or family.

Youvetsi Recipe (Greek Lamb Stew with Orzo) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Youvetsi Recipe (Greek Lamb Stew with Orzo) couldn’t be simpler—they’re humble but absolutely essential, each one weaving into the next for layers of irresistible flavor, color, and texture that make this dish unforgettable.

Lamb Shoulder or Leg: Choose lamb with a bit of marbling; it turns mouthwateringly tender after braising.
Large Onion: Chopped and sautéed, it sweetens the sauce and builds a savory base.
Garlic Cloves: Minced for a flavorful punch that infuses the whole stew.
Cinnamon Stick: Adds gentle warmth and a subtle hint of spice—a classic Greek touch.
Bay Leaf: Lends complexity and brings out the flavors of the lamb and tomatoes.
Dry Red Wine: Deglazes the pan, enriching the sauce with color and depth.
Crushed San Marzano Tomatoes: The heart of the sauce, these tomatoes provide natural sweetness and richness.
Tomato Paste (optional): Intensifies the tomato flavor if you like a bolder sauce.
Sugar (optional): Just a pinch rounds out the acidity of the tomatoes.
Olive Oil: Sautéing in good olive oil gives the dish silky texture and authentic Mediterranean flavor.
Salt and Black Pepper: Essential for seasoning—taste as you go!
Hot Water or Beef Broth: Adds body to the stew and keeps everything juicy as it simmers.
Orzo Pasta (Kritharaki): The signature Greek pasta, it cooks right in the pot, soaking up all those wonderful flavors.
Additional Broth or Water: For adjusting consistency, especially once the orzo starts to thicken the stew.
Feta Cheese: A salty, creamy garnish that ties it all together at the end.
Extra Virgin Olive Oil: A finishing drizzle elevates and freshens every bite.
Fresh Parsley (optional): Adds a pop of color and a little herbal brightness to contrast the richness.

How to Make Youvetsi Recipe (Greek Lamb Stew with Orzo)

Step 1: Brown the Lamb

Start by heating olive oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides. This step is all about building deep, savory flavor, so take your time—about 6 to 8 minutes. Once the lamb is beautifully browned, remove it from the pot and set it aside for later.

Step 2: Sauté the Aromatics

Into the same pot, toss in your finely chopped onion and let it soften for about 5 minutes, stirring occasionally. The onion is your base. Stir in the minced garlic, cinnamon stick, and bay leaf, letting them release their fragrance for a minute or two—this is when everything starts to smell irresistible.

Step 3: Deglaze with Red Wine

Pour in the dry red wine to deglaze the pot, scraping up those sweet browned bits stuck to the bottom. Simmer the wine for a couple of minutes until it reduces slightly and the alcohol cooks off—the sauce will immediately take on a gorgeous hue and a more complex flavor.

Step 4: Build the Sauce

Now, stir in your crushed San Marzano tomatoes, tomato paste (if using), sugar (if needed), and 2½ cups of hot water or beef broth. Give everything a generous seasoning with salt and pepper. Return the browned lamb—and all its tasty juices—to the pot, nestling it into the saucy base.

Step 5: Simmer Until Tender

Bring the mixture up to a gentle boil, then reduce the heat and cover. Let the stew simmer gently for 1½ to 2 hours, until the lamb is fall-apart tender and the sauce has thickened. This is classic slow-cooked comfort food at its best—go ahead and check occasionally, adding more broth if needed to keep it nice and saucy.

Step 6: Cook the Orzo

Remove the lid and stir in the orzo pasta, plus a little extra hot water or broth to just cover the pasta. Keep the pot uncovered and cook, stirring now and then, for 15 to 18 minutes. You’ll see the orzo absorbing the rich sauce and thickening everything beautifully—add extra broth if it looks too thick.

Step 7: Rest and Finish

Fish out the cinnamon stick and bay leaf, then let the stew rest off the heat for 5 to 10 minutes. This helps the orzo finish cooking and the flavors to meld even further. When you’re ready, serve it piping hot, garnished with crumbled feta, fresh parsley, and a luscious drizzle of extra virgin olive oil.

How to Serve Youvetsi Recipe (Greek Lamb Stew with Orzo)

Garnishes

The finishing touches make all the difference with the Youvetsi Recipe (Greek Lamb Stew with Orzo). Crumble a generous handful of feta cheese over each serving and add a sprinkle of fresh parsley. A drizzle of top-quality olive oil just before serving adds a glossy finish and an extra layer of rich flavor.

Side Dishes

Youvetsi is hearty enough to shine on its own but pairing it with warm crusty bread is truly irresistible—it’s perfect for swooping up every drop of sauce. A crisp Greek salad of tomatoes, cucumber, olives, and red onion is a bright, refreshing contrast to the deep, savory stew.

Creative Ways to Present

For a striking presentation, serve the Youvetsi Recipe (Greek Lamb Stew with Orzo) in shallow bowls or rustic clay dishes, family-style at the center of the table. Or, for something fun, bake individual portions in mini casseroles and broil for a minute with feta on top for a bubbly, golden garnish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Youvetsi Recipe (Greek Lamb Stew with Orzo) in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, and the orzo will soak up even more of that luscious sauce, making it even more delicious the next day!

Freezing

You can freeze cooled portions of the stew (minus the feta and fresh herbs) for up to two months. Be sure to use freezer-safe containers or zip bags. When freezing, the orzo may soften a bit more upon reheating, but the flavor remains fantastic.

Reheating

To reheat, simply transfer the stew to a saucepan with a splash of water or broth to loosen it up. Warm over medium heat, stirring occasionally, until hot throughout. Add garnishes like feta and parsley just before serving for the freshest flavor.

FAQs

Can I make this dish with beef or chicken instead of lamb?

Absolutely! The Youvetsi Recipe (Greek Lamb Stew with Orzo) is delicious with stewing beef or chicken thighs. Adjust the cooking time as needed—chicken cooks faster, so check for tenderness after about 45 minutes.

What’s the best way to avoid mushy orzo?

The key is to add the orzo toward the end of cooking and to stir it occasionally until just tender. Keep some extra hot broth handy and add a splash if the mixture thickens too much before the orzo is ready.

Can I prepare Youvetsi Recipe (Greek Lamb Stew with Orzo) in advance?

Yes, you can! Prepare the stew up to the point before adding the orzo, then cool and store. When ready to serve, bring back to a simmer, add the orzo, and finish as directed for a fresh texture.

Is there a vegetarian version of Youvetsi?

You can try a vegetable-based adaptation by replacing the lamb with chunky vegetables like eggplant, mushrooms, and zucchini, and swapping the beef broth for vegetable stock. While it’s not traditional, it’s a wonderful, satisfying meatless meal.

Do I have to use San Marzano tomatoes?

San Marzano tomatoes are prized for their sweetness and low acidity, but any good-quality canned or crushed tomatoes will work in this recipe. Taste and adjust seasoning, adding a pinch of sugar if your tomatoes are on the tart side.

Final Thoughts

If you’re looking for a dish that’s deeply comforting, full of love, and guaranteed to win over every guest at the table, give the Youvetsi Recipe (Greek Lamb Stew with Orzo) a try. Once you taste that tender lamb and flavorful orzo, brightened with feta and herbs, it might just earn a permanent spot in your winter cooking repertoire.