Giouvetsi: Greek Beef Stew with Orzo and Rich Tomato Sauce Recipe
Giouvetsi is a traditional Greek beef stew simmered slowly in a rich tomato sauce and flavored with warm spices. This comforting dish is cooked with orzo pasta, which absorbs the savory broth, making every bite hearty and satisfying. Finished with grated Kefalotyri or Parmesan cheese, Giouvetsi is the perfect meal for a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Ingredients
Scale
Meat and Seasoning
- 1 1/2 lb diced beef
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon ground nutmeg
- 2 bay leaves
- 1 cinnamon stick
Vegetables and Aromatics
- 1 large onion, diced
- 4 garlic cloves, finely chopped
Liquids
- 2 tablespoons olive oil, divided
- 1/2 cup (100 ml) red wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (500 ml) chicken stock
Pasta and Cheese
- 2 cups (400 g) orzo
- 1/2 cup (40 g) grated Kefalotyri or Parmesan
Condiments
- 2 tablespoons tomato paste
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a heavy-bottomed pot such as a Dutch oven until hot. Add the diced beef sprinkled with a pinch of salt and cook over medium heat for 8-10 minutes, turning frequently until browned on all sides. Do this in batches if necessary to avoid overcrowding. Remove beef with a slotted spoon and set aside.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add diced onion and chopped garlic, cooking for 4-5 minutes until the onion is translucent and fragrant.
- Deglaze with Wine: Pour in the red wine and cook for 1-2 minutes, allowing most of the liquid to evaporate, which helps lift any browned bits from the bottom, enhancing flavor.
- Add Tomato and Spices: Stir in tomato paste, crushed tomatoes, ground nutmeg, bay leaves, and cinnamon stick, mixing well to combine all the flavors.
- Add Broth and Simmer: Pour in the chicken stock, stir, and return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 45 minutes to develop rich flavors and tenderize the beef.
- Prepare Orzo: Remove bay leaves and cinnamon stick from the stew. Stir in the orzo pasta and cook uncovered for 15-20 minutes, stirring constantly to prevent sticking, until orzo is tender. Add extra chicken stock if the mixture becomes too dry during cooking.
- Finish with Cheese and Seasoning: Stir in grated Kefalotyri or Parmesan cheese. Adjust salt and pepper to taste. Serve the Giouvetsi hot, optionally garnished with extra grated cheese for added richness.
Notes
- To avoid overcrowding and uneven browning of the beef, cook in batches if necessary.
- If you prefer a richer flavor, use homemade beef stock instead of chicken stock.
- Constant stirring during orzo cooking is essential to prevent the pasta from sticking to the pot.
- You can substitute orzo with other small pasta shapes if desired.
- For a vegetarian version, replace beef with mushrooms and chicken stock with vegetable stock.
Keywords: Giouvetsi, Greek beef stew, Orzo pasta, Tomato stew, Traditional Greek recipe, Comfort food
