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Giouvetsi Greek Beef Stew with Orzo Recipe

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★★★★★

4.5 from 75 reviews

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/giouvetsi-greek-beef-stew-with-orzo-recipe/