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Beef Giouvetsi with Orzo Recipe

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★★★★★

4.2 from 83 reviews

Beef Giouvetsi with Orzo is a traditional Greek comfort dish featuring tender braised beef in a rich tomato and red wine sauce, combined with orzo pasta and topped with savory kefalotyri or Parmesan cheese. Slow-cooked in the oven, this hearty meal offers complex flavors with aromatic herbs and warm spices like cinnamon, making it an ideal dish for family gatherings or cozy dinners.

Ingredients

Scale

Beef and Sauce

  • 2 lbs (900g) beef chuck, cut into 2-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cups crushed tomatoes (canned or fresh)
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Pasta and Garnish

  • 1 ½ cups orzo pasta
  • ½ cup grated kefalotyri or Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Set your oven to 325°F (160°C) to prepare for slow braising the beef.
  2. Brown the Beef: In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches to ensure even caramelization on all sides. Remove browned beef and set aside.
  3. Sauté Aromatics: Lower the heat to medium and add the chopped onion to the pot. Cook until translucent, about 5 minutes, then add minced garlic and sauté for an additional minute to release their flavors.
  4. Deglaze with Wine: Pour in the red wine, scraping up all browned bits from the bottom of the pot. Allow the wine to reduce by half, approximately 3 to 4 minutes, concentrating its flavor.
  5. Combine Ingredients and Braise: Return the beef to the pot. Add crushed tomatoes, beef broth, oregano, cinnamon stick, bay leaf, salt, and pepper. Stir everything together, bring the mixture to a simmer, cover with the lid, and transfer the pot to the preheated oven. Let it braise for 2 ½ to 3 hours until the beef becomes very tender.
  6. Add Orzo Pasta: Remove the lid, stir in the orzo pasta, then return the pot to the oven uncovered. Cook for another 20 to 25 minutes until the orzo is tender and has absorbed most of the cooking liquid.
  7. Finish and Serve: Take the pot out of the oven, remove the cinnamon stick and bay leaf. Adjust seasoning with more salt and pepper if needed. Sprinkle grated kefalotyri or Parmesan cheese over the top and garnish with fresh chopped parsley before serving.

Notes

  • Beef chuck is preferred for its marbling and tenderness after long braising.
  • Use a heavy-bottomed ovenproof pot or Dutch oven for even heat distribution.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of braising.
  • Substitute kefalotyri with Parmesan if unavailable.
  • Let the dish rest for 10 minutes after cooking to meld the flavors.

Keywords: Beef Giouvetsi, Greek Beef Stew, Orzo Pasta, Braised Beef, Greek Cuisine, Comfort Food

Find it online: https://foodiecara.com/beef-giouvetsi-with-orzo-recipe/