Description
Greek Giouvetsi brings comfort straight from my grandmother’s kitchen, where hearty beef and orzo dance together in a rustic ceramic dish. Family memories simmer with rich tomato sauce and tender meat, creating a classic Greek dinner that connects generations around the table.
Ingredients
Scale
Meat and Main Ingredients:
- 2 lbs (900 g) beef chuck
- 1 ½ cups orzo pasta
- 1 large onion
Sauce and Seasoning Ingredients:
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tablespoons olive oil
- 1 cup beef broth
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon ground allspice
Garnish and Optional Ingredients:
- 1 teaspoon sugar
- Salt
- Black pepper
- Grated Kefalotyri cheese
- Fresh parsley
- 2 cups hot water
Instructions
- Prepare your beef cubes by patting them dry with paper towels and generously seasoning with 1 teaspoon salt and ½ teaspoon black pepper. This helps create a perfect golden crust.
- Heat 2 tablespoons olive oil in a Dutch oven at medium-high heat (375°F). Sear 2 pounds of beef cubes in batches, ensuring each piece develops a deep golden-brown exterior for about 3-4 minutes per batch.
- Transfer browned beef to a plate. In the same pot, sauté 1 finely chopped large onion until soft and translucent, approximately 4-5 minutes at medium heat.
- Add 3 minced garlic cloves and stir for 60 seconds until their aroma fills your kitchen. Mix in 2 tablespoons tomato paste and cook for an additional 1-2 minutes.
- Pour 14 ounces crushed tomatoes and 1 cup beef broth into the pot. Scrape the bottom to release any caramelized bits, creating deep flavor layers.
- Return beef to the pot and add 1 cinnamon stick, 2 bay leaves, 1 teaspoon ground allspice, and optional 1 teaspoon sugar. Stir thoroughly.
- Reduce heat to low, cover the pot, and simmer for 1.5-2 hours until beef becomes fork-tender and sauce thickens nicely.
- Preheat your oven to 375°F (190°C). Remove cinnamon stick and bay leaves from the pot.
- Stir 1 ½ cups orzo pasta into the beef mixture, ensuring even distribution. Add 2 cups hot water or additional broth if the sauce seems too thick.
- Transfer the pot to the preheated oven, uncovered. Bake for 20-25 minutes, stirring once halfway through to prevent pasta from sticking.
- Check pasta tenderness after 20 minutes. Remove from oven when orzo has absorbed the sauce and reached a creamy consistency.
- Serve immediately in warm bowls. Garnish with 2 tablespoons grated Kefalotyri cheese and chopped fresh parsley for a traditional Greek touch.
Notes
- Choosing the right beef cut matters, so select chuck or shoulder for tender, flavorful meat that breaks down beautifully during slow cooking.
- Orzo absorbs liquid quickly, so add it gradually and stir frequently to prevent sticking and ensure perfect al dente texture.
- Grate fresh kefalograviera or romano cheese directly over the dish for an authentic Greek flavor boost that enhances the entire meal.
- When preparing for gluten-free diets, substitute regular orzo with a gluten-free version and verify all ingredient labels to maintain the traditional recipe’s integrity.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Beef
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg