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
Scale
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
