Description
Giouvetsi is a classic Greek beef stew featuring tender beef cubes slowly simmered in a rich tomato and red wine sauce, infused with aromatic herbs and warm spices. This comforting dish is finished by cooking orzo pasta directly in the stew, making it a hearty one-pot meal perfect for family dinners.
Ingredients
Scale
Beef and Stew Base
- 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
Pasta 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 browned. Remove the beef and set it aside to keep warm.
- Sauté the Onion and Garlic: Using the same pot, add the finely chopped onion and cook for 4-5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant, ensuring not to burn the garlic.
- Deglaze with Wine (Optional): Pour the red wine into the pot and stir well, scraping up all the browned bits from the bottom to deepen the flavor. Let the wine reduce for about 2 minutes to cook off the alcohol and concentrate the taste.
- Add the Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and beef broth. Season with dried oregano, thyme, ground cinnamon, ground cumin, salt, and black pepper. Bring this mixture to a gentle simmer.
- Simmer the Beef: Return the browned beef pieces to the pot, cover it, and reduce the heat to low. Let the stew gently simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are fully developed.
- Cook the Orzo: Stir in the orzo pasta and cook uncovered for 10-12 minutes, until the orzo is al dente and has absorbed much of the liquid. Add additional beef broth or water if the stew becomes too thick.
- Garnish and Serve: Remove the pot from heat. Garnish the giouvetsi with freshly chopped parsley and grated Parmesan cheese if using. Serve hot, ideally with crusty bread for dipping into the flavorful sauce.
Notes
- If you prefer a richer sauce, you can substitute part of the beef broth with more red wine.
- For a vegetarian version, replace beef with mushrooms and use vegetable broth instead.
- Orzo absorbs a lot of liquid, so add broth gradually to achieve desired consistency.
- Leftovers taste even better the next day as flavors continue to meld.
- Using a heavy-bottomed pot or Dutch oven helps prevent burning and distributes heat evenly.
