If you’re craving a comforting, soul-warming meal full of rich Mediterranean flavors, then this Giouvetsi: Greek Beef Stew with Orzo Recipe is exactly what you need. Imagine tender beef slowly simmered in a fragrant tomato and herb sauce, infused with hints of cinnamon and cumin, all perfectly mingling with al dente orzo pasta. This hearty, one-pot stew captures the essence of Greek home cooking, delivering a symphony of taste that brings everyone to the table with smiles and empty plates.
Ingredients You’ll Need
This recipe embraces the beauty of simple, wholesome ingredients that come together to create a dish bursting with depth and character. Each component plays a crucial role, whether it’s providing vibrant color, aromatic undertones, or that ultimate tender texture you want in a stew.
- 2 lbs beef stew meat: Opt for chuck for tender, flavorful bites after slow simmering.
- 2 tbsp olive oil: Adds richness and helps brown the beef for extra flavor.
- 1 large onion, finely chopped: Provides a sweet and savory base to the stew.
- 3 cloves garlic, minced: Gives a fragrant punch that melds beautifully with the tomatoes.
- 1/2 cup red wine (optional): Adds depth and subtle acidity to balance the stew.
- 1 can (14.5 oz) diced tomatoes: Brings natural sweetness and moisture.
- 1 tbsp tomato paste: Intensifies the tomato flavor and contributes to a rich sauce.
- 2 cups beef broth: The savory liquid that keeps everything juicy and tender.
- 1 tsp dried oregano: Adds warmth and authentically Greek aroma.
- 1/2 tsp dried thyme: Lends a subtle earthy complexity.
- 1/4 tsp ground cinnamon: Surprises the palate with a gentle warmth.
- 1/2 tsp ground cumin: Introduces a slightly nutty, smoky element.
- Salt and black pepper, to taste: Essential seasonings to bring flavors to life.
- 1 1/2 cups orzo pasta: The star starch that absorbs the delicious sauce beautifully.
- 1/4 cup chopped fresh parsley (for garnish): Adds a fresh, bright finish.
- 1/4 cup grated Parmesan cheese (optional): Sprinkles umami magic on top when serving.
How to Make Giouvetsi: Greek Beef Stew with Orzo Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Adding the beef cubes in batches ensures they brown evenly and develop that gorgeous caramelized crust. Browning is a must; it locks in savory juices and builds layers of flavor for your stew. Once browned, set the beef aside – we’ll bring it back soon.
Step 2: Sauté the Onion and Garlic
In the same pot, toss in the finely chopped onion. Cook it gently for about 4 to 5 minutes until it softens and turns translucent. Then, add the garlic and sauté for another minute until it releases its aromatic charm. This flavorful base is crucial for balancing the hearty richness of the beef.
Step 3: Deglaze with Wine (Optional)
If you decide to use red wine, pour it into the pot now, stirring and scraping any browned bits stuck on the bottom. These bits are pure gold for flavor. Let the wine bubble away for about two minutes to evaporate the alcohol and concentrate its rich essence.
Step 4: Add the Tomatoes, Broth, and Spices
Next, stir in the diced tomatoes, tomato paste, and beef broth. Sprinkle in the dried oregano, thyme, cinnamon, and cumin, then season with salt and pepper to your liking. Bring everything up to a simmer – this spicy, herby, and slightly sweet mixture is what will make your Giouvetsi sing.
Step 5: Simmer the Beef
Return those beautifully browned beef cubes back into the pot. Cover it and lower the heat to maintain a gentle simmer. Let the stew bubble away for about 1.5 to 2 hours until the beef becomes irresistibly tender, soaking in every hint of the sauce’s deep flavors.
Step 6: Cook the Orzo
Once your beef is tender, stir in the orzo pasta. Cook it for 10 to 12 minutes until it reaches the perfect al dente texture and has soaked up much of the savory liquid. If the stew thickens too much while the orzo cooks, feel free to add a splash more beef broth or water for the ideal consistency.
Step 7: Garnish and Serve
Remove your pot from the heat. Sprinkle fresh chopped parsley over the top for a burst of vibrant color and freshness. If desired, add a sprinkling of grated Parmesan cheese to introduce a lovely, salty finish. Serve this delicious Giouvetsi hot alongside crusty bread just begging for a sauce dip.
How to Serve Giouvetsi: Greek Beef Stew with Orzo Recipe
Garnishes
Fresh parsley is the classic choice, adding just the right touch of brightness to contrast the hearty stew. A little grated Parmesan is optional but highly recommended for a subtle umami lift that will keep everyone reaching for seconds.
Side Dishes
Serve Giouvetsi with crusty bread to soak up every last drop of the luscious sauce. A simple Greek salad or roasted vegetables complement this dish beautifully by adding freshness and a bit of crunch to balance the tender beef and creamy orzo.
Creative Ways to Present
For a fun twist, serve Giouvetsi in individual oven-safe ramekins topped with extra cheese, then broil until bubbling and golden on top. Another idea is to garnish with a dollop of Greek yogurt or tzatziki, which adds cool creaminess and a lovely tangy contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Giouvetsi keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and tender texture. When ready to eat, the stew’s flavors become even more developed and richer.
Freezing
This Greek beef stew with orzo freezes wonderfully. Pour cooled stew into freezer-safe containers, leaving space for expansion. It will keep well for up to 3 months. Freeze before adding the orzo if possible, then cook orzo freshly when reheating to avoid mushiness.
Reheating
Reheat Giouvetsi gently on the stove over low heat, stirring occasionally. Add a splash of beef broth or water if the stew seems too thick. Reheating slowly preserves the delicate flavors and keeps the beef tender, making it taste just as good as the first day.
FAQs
Can I use other types of meat in this recipe?
Absolutely! While beef chuck is traditional and excellent for slow cooking, you can swap in lamb or even slow-cooked pork for a delicious variation. Adjust cooking times as needed based on the meat used.
Is the red wine necessary in Giouvetsi?
The red wine is optional but highly recommended because it adds depth and a subtle acidity that brightens the stew. If you prefer not to use alcohol, simply omit it and increase the beef broth slightly.
Can I make this dish vegetarian?
For a vegetarian twist, replace beef with hearty mushrooms or lentils and use vegetable broth instead of beef broth. The spices and tomato base will still create a wonderfully comforting stew, though the flavor profile will naturally differ.
What’s the best way to avoid mushy orzo?
Cook the orzo just until al dente at the end of simmering, and avoid overcooking. If freezing leftovers, cook the orzo separately and stir it in fresh when reheating to maintain the perfect texture.
Can Giouvetsi be made in a slow cooker?
Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender, adding orzo in the final 30 minutes so it doesn’t overcook.
Final Thoughts
Once you try this Giouvetsi: Greek Beef Stew with Orzo Recipe, you’ll understand why it’s a beloved classic of Greek home cooking. The blend of tender beef, aromatic spices, and comforting orzo makes it an unforgettable centerpiece for any dinner. So grab your pot, gather these simple ingredients, and whip up a hearty dish that will fill your kitchen with warmth and your table with joy.
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Giouvetsi: Greek Beef Stew with Orzo Recipe
- Total Time: 2 hours 38 minutes
- Yield: 6 servings 1x
Description
Giouvetsi is a comforting Greek beef stew featuring tender chunks of beef simmered in a rich tomato broth with aromatic herbs and spices, combined with orzo pasta for a hearty, satisfying meal. This traditional recipe offers a wonderful balance of savory flavors and tender textures, perfect for a family dinner or a cozy gathering.
Ingredients
Beef and Cooking Ingredients
- 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
Orzo and Garnish
- 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 nicely browned. Remove the beef and set it aside to retain their juices.
- Sauté the Onion and Garlic: Using the same pot, add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Deglaze with Wine (optional): Pour the red wine into the pot to deglaze, stirring to scrape up any browned bits stuck to the bottom. Allow the wine to reduce for about 2 minutes to concentrate the flavor and cook off the alcohol.
- Add the Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and beef broth along with dried oregano, thyme, cinnamon, and cumin. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the Beef: Return the browned beef pieces to the pot. Cover and reduce heat to low. Let the stew simmer slowly for 1.5 to 2 hours, or until the beef is tender and the flavors meld perfectly.
- Cook the Orzo: Stir in the orzo pasta and cook uncovered for an additional 10-12 minutes until the orzo is al dente and has absorbed much of the cooking liquid. If the stew becomes too thick, add a little more beef broth or water to adjust the consistency as desired.
- Garnish and Serve: Remove the pot from the heat. Sprinkle chopped fresh parsley over the stew and add grated Parmesan cheese if desired. Serve the Giouvetsi hot, ideally with crusty bread for dipping into the flavorful sauce.
Notes
- For a richer flavor, use dry red wine, but it can be omitted if preferred or for a non-alcoholic version.
- Chuck beef stew meat works best because it becomes tender and flavorful after long simmering.
- Adjust seasoning at the end according to taste, especially salt and pepper.
- To make this dish gluten-free, substitute orzo with gluten-free pasta or rice.
- Leftovers taste even better the next day as the flavors deepen, and the stew can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
