Beef Giouvetsi with Orzo and Tomato Recipe
Beef Giouvetsi is a traditional Greek comfort dish featuring tender beef chunks slow-cooked with aromatic spices, crushed tomatoes, and orzo pasta. The recipe involves searing the beef, simmering it in a flavorful tomato and broth sauce, then baking with orzo to create a rich, hearty meal topped with savory grated cheese.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Ingredients
Meat and Pasta
- 2 lbs beef chuck or stewing beef, cut into chunks
- 1 1/2 cups orzo pasta
Vegetables and Aromatics
- 1 onion, chopped
- 3 garlic cloves, minced
Liquids and Seasonings
- 1 1/2 cups crushed tomatoes or tomato passata
- 2 tablespoons olive oil
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 1 bay leaf
- 1/4 teaspoon ground cinnamon or allspice
- Salt and pepper, to taste
Toppings
- Grated kefalotyri, parmesan, or pecorino cheese (for topping)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef chunks on all sides until a deep caramelized crust forms, then remove the beef and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the same pot. Cook, stirring frequently, until they become soft and golden, releasing their sweet flavor.
- Deglaze and Build Sauce: Pour in the red wine to deglaze the pot, scraping up any browned bits. Then add crushed tomatoes, beef broth, bay leaf, ground cinnamon or allspice, salt, and pepper. Stir well to combine.
- Simmer the Beef: Return the seared beef to the pot. Bring the mixture to a simmer, cover, and cook over low heat on the stove or place in the oven at 325°F (163°C) for 1.5 to 2 hours until the beef is tender and richly flavored.
- Add Orzo and Bake: Preheat the oven to 375°F (190°C). Remove the bay leaf from the pot and stir in the orzo pasta. Transfer the mixture to a baking dish if your pot is not oven-safe. Bake uncovered for 20 to 25 minutes, stirring once halfway through, until the orzo is cooked and the sauce has thickened beautifully.
- Finish and Serve: Sprinkle the dish generously with grated kefalotyri, parmesan, or pecorino cheese. Let the Giouvetsi rest for a few minutes before serving to allow flavors to meld and the cheese to slightly melt.
Notes
- Using red wine is optional but adds depth to the sauce.
- Alternatively, you can cook the entire dish on the stovetop; just stir in the orzo and cook covered until tender.
- For a richer taste, use beef broth instead of water when cooking.
- Kefalotyri cheese is traditional, but parmesan or pecorino make great substitutes.
- For best texture, do not overcook the orzo during baking; check toward the end of the cooking time.
