Description
Giouvetsi (Greek Beef Stew with Orzo) is a traditional Mediterranean comfort dish featuring tender slow-cooked beef and orzo pasta simmered in a rich tomato sauce infused with warm spices like cinnamon and bay leaves. This hearty one-pot meal offers layered flavors, a satisfying creamy texture, and is perfect for cozy family dinners or gatherings, delivering authentic Greek home cooking in every bite.
Ingredients
Units
Scale
Main Ingredients
- 1.5 lbs (700g) beef chuck or stew meat, cut into uniform chunks
- 1 cup orzo pasta
- 2 tbsp tomato paste
- 1 can (14 oz / 400g) crushed tomatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 cinnamon sticks
- 2 bay leaves
- 4 cups (1 liter) beef broth or stock
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preparing the Beef: Cut the beef into uniform chunks to ensure even cooking. Season generously with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the beef chunks on all sides until a rich golden crust forms, locking in the flavor.
- Sautéing Aromatics: In the same pot, add the chopped onions and garlic and sauté until soft and fragrant, releasing their natural sweetness which forms the flavor base of the stew.
- Building the Sauce: Stir in the tomato paste and crushed tomatoes, mixing well with the aromatics and beef drippings. Add the cinnamon sticks and bay leaves, then pour in the beef broth to create a rich, savory sauce.
- Simmering the Stew: Return the browned beef to the pot. Cover and let simmer gently on low heat for approximately 2 hours, until the beef is tender and the flavors have fully melded.
- Cooking the Orzo: Add the orzo directly into the pot when the beef is tender. Stir gently to combine and cook until the orzo is al dente, absorbing the sauce and thickening the stew.
- Final Touches: Remove the cinnamon sticks and bay leaves. Adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the stew and let it rest for a few minutes before serving to let the flavors settle.
Notes
- Choose chuck or brisket for best results: tender and flavorful after slow cooking.
- Don’t rush browning the beef as it adds essential depth to the flavor.
- Simmer the stew low and slow for about 2 hours to achieve tender meat and rich sauce.
- Stir orzo gently to avoid breaking the pasta and cook until just tender to prevent mushiness.
- Let the stew rest after cooking to thicken and enhance flavor melding.
- Using homemade beef broth elevates the richness and depth of the stew.
- For a vegetarian version, substitute beef with mushrooms or eggplant.
- Slow cooker option: brown beef and sauté aromatics first, then cook on low for 6-8 hours.
- Freeze leftovers up to 3 months in airtight containers.
- Reheat gently on low heat, adding broth or water if needed to restore consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg