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Beef Giouvetsi with Orzo Recipe

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4.8 from 89 reviews

Beef Giouvetsi is a traditional Greek comfort dish featuring tender chunks of beef slow-cooked in a savory tomato sauce with aromatic spices, combined with orzo pasta baked to perfection and topped with flavorful grated cheese. This hearty casserole offers a delightful blend of Mediterranean flavors and is perfect for family meals or special occasions.

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

For Serving

  • Grated kefalotyri, parmesan, or pecorino cheese (for topping)

Instructions

  1. Sear the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef chunks and sear them until browned on all sides. Remove the beef from the pot and set it aside.
  2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is soft and turns golden, releasing its aroma.
  3. Deglaze and Build Sauce: Pour in the red wine (if using) to deglaze the pot, scraping up browned bits from the bottom. Then add crushed tomatoes, beef broth, bay leaf, cinnamon or allspice, salt, and pepper. Stir everything together well.
  4. Simmer the Beef: Return the seared beef chunks to the pot. Bring the mixture to a simmer, then cover and cook over low heat on the stovetop or in an oven preheated to 325°F (163°C) for 1.5 to 2 hours, until the beef is tender and flavorful.
  5. Prepare for Baking: Preheat oven to 375°F (190°C). Remove the bay leaf and stir the orzo pasta into the beef and tomato mixture. If your pot is not oven-safe, transfer the contents to a baking dish.
  6. Bake the Giouvetsi: Bake uncovered for 20–25 minutes, stirring once halfway through, until the orzo is cooked through and the sauce has thickened nicely.
  7. Serve: Sprinkle the giouvetsi generously with grated kefalotyri, parmesan, or pecorino cheese. Let it rest for a few minutes before serving to meld the flavors.

Notes

  • If you prefer, you can substitute the beef with lamb for a different but equally delicious flavor.
  • Red wine is optional but adds depth to the sauce; use a dry red wine for best results.
  • For a richer sauce, you can add a splash of heavy cream before baking, though this is not traditional.
  • Kefalotyri cheese offers authentic flavor, but parmesan or pecorino are excellent alternatives.
  • This dish can be prepared a day ahead; flavors deepen after resting and reheating.
  • To make this dish gluten-free, substitute orzo with gluten-free pasta or rice.

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