Giouvetsi Greek Beef Stew with Orzo Recipe

Introduction

Giouvetsi is a hearty Greek beef stew cooked with tender orzo pasta, simmered in a rich tomato and wine sauce. This comforting dish combines warm spices and savory flavors, making it perfect for a cozy family meal.

Ingredients

• 2 tablespoons olive oil, divided
• 1 ½ lb diced beef
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• ½ cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• ½ teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• 2 cups (500 ml) chicken stock
• 2 cups (400 g) orzo
• ½ cup (40 g) grated Kefalotyri or Parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced beef in batches to avoid overcrowding, sprinkle with a pinch of salt, and brown the meat on all sides for 8-10 minutes. Remove the beef with a slotted spoon and set aside.
2. Step 2: Add the remaining tablespoon of olive oil to the pot along with the diced onion and chopped garlic. Cook for 4-5 minutes until the onion becomes translucent.
3. Step 3: Pour in the red wine and cook for 1-2 minutes until most of the liquid evaporates.
4. Step 4: Stir in the tomato paste and crushed tomatoes, then add the nutmeg, bay leaves, and cinnamon stick.
5. Step 5: Pour in the chicken stock and stir well to combine. Return the browned beef to the pot and bring everything to a boil.
6. Step 6: Reduce the heat to low, cover the pot with a lid, and let it simmer for 45 minutes.
7. Step 7: Remove the bay leaves and cinnamon stick from the stew.
8. Step 8: Stir in the orzo and cook for 15-20 minutes until tender, stirring constantly to prevent sticking. Add extra chicken stock if the mixture becomes too dry.
9. Step 9: Once the orzo is cooked, remove the pot from heat and stir in the grated Kefalotyri or Parmesan cheese. Season with salt and freshly ground black pepper to taste before serving.

Tips & Variations

• For a richer flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• Substitute beef with lamb for a traditional twist on this dish.
• Use vegetable stock instead of chicken stock for a slightly different taste and to make it suitable for those avoiding poultry.
• To make it spicier, add a pinch of crushed red pepper flakes along with the spices.
• Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock if the stew has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Orzo is ideal because it absorbs the sauce well and cooks evenly. However, you can substitute with other small pasta shapes like acini di pepe or fine macaroni, adjusting cooking time accordingly.

Is it necessary to brown the meat before simmering?

Yes, browning the beef develops deeper flavor and improves the texture of the stew by locking in juices, making the final dish more delicious.

Giouvetsi Greek Beef Stew with Orzo Recipe

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Giouvetsi is a hearty Greek beef stew simmered with aromatic spices and a rich tomato base, combined with tender orzo pasta and topped with savory Kefalotyri or Parmesan cheese. This comforting dish features tender chunks of beef slowly cooked in a flavorful sauce enhanced by cinnamon, nutmeg, bay leaves, and red wine, making for a satisfying one-pot meal that perfectly captures traditional Greek flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Oil

• 2 tablespoons olive oil, divided
• 1 ½ lb diced beef

Vegetables and Aromatics

• 1 large onion, diced
• 4 garlic cloves, finely chopped

Liquids and Sauces

• ½ cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups (500 ml) chicken stock

Spices and Herbs

• ½ teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• Salt and freshly ground black pepper to taste

Pasta and Cheese

• 2 cups (400 g) orzo
• ½ cup (40 g) grated Kefalotyri or Parmesan

Instructions

1. Brown the Beef: Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium heat. When the oil is hot, add the diced beef, sprinkle with a pinch of salt, and cook for 8-10 minutes, turning occasionally until browned on all sides. Remove the beef from the pot using a slotted spoon and set aside. You may need to brown the meat in batches to avoid overcrowding.
2. Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add the diced onion and finely chopped garlic, cooking for 4-5 minutes until the onion is translucent and fragrant.
3. Deglaze with Wine: Pour in the red wine, stirring and cooking for 1-2 minutes until most of the liquid has evaporated, which will lift the browned bits from the bottom of the pot and enhance flavor.
4. Add Tomato Base and Spices: Stir in the tomato paste, crushed tomatoes, ground nutmeg, bay leaves, and cinnamon stick. Mix well to combine all ingredients.
5. Simmer the Stew: Pour in the chicken stock and stir to blend. Return the browned beef to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Simmer gently for 45 minutes to allow the beef to become tender and flavors to meld.
6. Remove Whole Spices: After simmering, remove the bay leaves and cinnamon stick from the pot to avoid overpowering the dish.
7. Cook the Orzo: Stir in the orzo pasta and cook for 15-20 minutes, stirring constantly to prevent sticking. Add extra chicken stock if the mixture appears too dry. Cook until the orzo is tender and has absorbed much of the sauce.
8. Serve and Garnish: Remove from heat and stir in the grated Kefalotyri or Parmesan cheese. Serve hot as a comforting main dish that showcases authentic Greek flavors.

Notes

• For a richer flavor, use beef stock instead of chicken stock if available.
• Be sure to stir the orzo constantly during cooking to prevent it from sticking and burning.
• If you prefer a spicier stew, add a pinch of crushed red pepper flakes when sautéing the onions and garlic.
• Kefalotyri cheese adds authentic Greek flavor, but Parmesan is a good substitute if kefalotyri is unavailable.
• This dish can be prepared a day ahead and reheated, as the flavors deepen overnight.

Keywords: Giouvetsi, Greek Beef Stew, Orzo, Greek Cuisine, Comfort Food, One-Pot Meal