Description
Beef Giouvetsi is a hearty and traditional Greek stew made with tender beef, savory tomatoes, aromatic spices, and orzo pasta. This comforting dish simmers slowly to develop rich flavors, resulting in a satisfying meal that highlights the best of Greek home cooking.
Ingredients
Scale
Meat and Main Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups orzo pasta
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices and Seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. Once browned, remove the beef from the pot and set it aside to prevent overcooking.
- Sauté Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, approximately 3 minutes, making sure not to burn the garlic.
- Simmer Stew: Add the diced tomatoes, beef broth, dried oregano, cinnamon, and the browned beef back into the pot. Stir well to combine. Bring the mixture to a simmer, then cover the pot and cook for 1 hour, allowing the beef to become tender and the flavors to meld.
- Cook the Orzo: After the beef has tenderized, stir in the orzo pasta. Continue cooking uncovered for an additional 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened to a stew-like consistency.
- Season and Garnish: Taste the stew and season with salt and pepper as desired. Remove from heat and garnish with freshly chopped parsley before serving hot.
Notes
- For deeper flavor, brown the beef in batches to avoid overcrowding the pot.
- Use a good-quality beef broth to enhance the stew’s richness.
- Adjust the cinnamon quantity based on preference; it adds a subtle warmth and complexity.
- Serve with crusty bread or a simple green salad for a complete meal.
- Leftovers taste even better the next day and reheat well.
