Description
A hearty and flavorful Greek beef stew with orzo called Giouvetsi. This traditional dish is a comforting meal full of tender beef, aromatic spices, and savory orzo pasta, baked to perfection in the oven. Topped with grated cheese and fresh parsley, it’s a satisfying and delicious main course that will warm your soul.
Ingredients
For the stew:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper, to taste
For the orzo:
- 1 1/2 cups orzo pasta
- 1/2 cup grated kefalotyri or Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Brown: Preheat the oven to 350°F (175°C). Brown the beef cubes in olive oil in a Dutch oven. Set aside.
- Sauté Onion and Garlic: Cook chopped onion until soft, then add garlic and cook briefly.
- Add Flavors: Stir in tomato paste, red wine, crushed tomatoes, spices, and beef broth. Season and simmer.
- Bake: Transfer to the oven, cover, and bake until beef is tender.
- Add Orzo: Stir in orzo, bake uncovered until cooked.
- Serve: Rest, then garnish with cheese and parsley before serving.
Notes
- Giouvetsi can also be made with lamb or chicken.
- If using a clay or ceramic baking dish, transfer the stew before adding the orzo and baking uncovered.
