Description
Giouvetsi is a classic Greek dish that combines tender beef and orzo pasta in a rich, savory tomato-based sauce. The beef is slowly braised until melt-in-your-mouth tender, and the orzo soaks up all the flavors, creating a comforting and hearty meal.
Ingredients
Scale
- 2 lbs beef stew meat (such as chuck, cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup red wine (optional, but recommended)
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1 1/2 cups orzo pasta
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set it aside.
- Sauté the Onion and Garlic: In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine (optional): If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom of the pot. Let the wine cook down for about 2 minutes.
- Add the Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, beef broth, oregano, thyme, cinnamon, and cumin. Season with salt and black pepper to taste. Bring to a simmer.
- Simmer the Beef: Return the browned beef to the pot. Cover and reduce the heat to low. Let the stew simmer for about 1.5-2 hours, or until the beef is tender and the flavors have melded together.
- Cook the Orzo: Stir in the orzo pasta and cook for an additional 10-12 minutes, until the orzo is al dente and has absorbed much of the liquid. If the stew is too thick, you can add a little more beef broth or water to reach your desired consistency.
- Garnish and Serve: Remove the pot from heat. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese. Serve the Giouvetsi hot, with crusty bread on the side for dipping.
Notes
- If you prefer a richer sauce, you can add a splash of heavy cream at the end of cooking.
- Giouvetsi can be made ahead of time and reheated, as the flavors continue to develop. Just be sure to add a little extra broth or water when reheating to keep the orzo from absorbing too much liquid.
- For a more traditional flavor, you can also add a cinnamon stick or a few cloves while simmering the stew, and remove them before serving.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg