Slow Cooked Beef With Risoni – Greek Giouvetsi: Melt-in-Your-Mouth Classic

If you’re searching for a truly comforting and flavor-packed dinner, look no further than Slow Cooked Beef With Risoni – Greek Giouvetsi. This beloved Greek classic brings together melt-in-your-mouth beef, tender risoni pasta, and a vibrant, cinnamon-infused tomato sauce – all slow cooked to perfection. With minimal prep and simple ingredients, you’ll have a hearty family feast that feels both rustic and elegant every time you make it.

Why You’ll Love This Recipe

• Highlight: Effortless comfort — Everything simmers together in one pot, leaving you rich, complex flavors with almost no fuss.
• Highlight: Authentic Greek touch — Slow Cooked Beef With Risoni – Greek Giouvetsi delivers the heartwarming taste of the Mediterranean, right in your own kitchen.
• Highlight: Perfect for leftovers — The flavors deepen even further overnight, making tomorrow’s lunch impossible to resist.
• Highlight: Crowd-pleasing and adaptable — Whether for a family Sunday or a cozy gathering, this dish satisfies everyone at the table.
• Highlight: Nutritionally balanced — Protein-rich beef, wholesome veg, and pasta make it an all-in-one meal.

Ingredients You’ll Need

The beauty of Slow Cooked Beef With Risoni – Greek Giouvetsi is in the simplicity of its ingredients; each one brings a unique depth, creating a warm, inviting meal. Choosing quality components will really elevate your end result, so don’t hesitate to invest in fresh produce, good olive oil, and your favorite beef cut.

• 1/4 cup extra virgin olive oil: Adds heart-healthy richness and forms the flavor base for sautéing.
• 1 kg chuck steak or gravy beef, cut into large chunks (about 4×8 cm): The perfect choice for slow cooking, offering tenderness and deep beefy flavor.
• 2 small onions, sliced or chopped: Builds savory sweetness and melds into the tomato sauce.
• 1 large garlic clove, sliced: Adds aromatic depth and classic Mediterranean flavor.
• 1 medium carrot, coarsely grated: Brings subtle sweetness and a pop of color to the stew.
• 1 large celery stalk with leaves, chopped: Infuses a mild earthiness and rounds out the veggie base.
• 1 tablespoon tomato paste: Intensifies the tomato richness and gives a satisfying umami punch.
• 2 dried bay leaves: Introduces a subtle herbal note that perfumes the entire dish.
• 1 1/2 teaspoons ground cinnamon: The signature Greek spice that provides warmth and complexity.
• 1 beef stock cube, crumbled: Adds extra savory depth and richness without fuss.
• 1/2 cup red wine (Merlot): De-glazes the pot and offers fruity acidity that balances the sauce.
• 1 can (400g) diced tomatoes: Gives body, tang, and a gentle acidity that makes flavors pop.
• 800 mL hot water: Slowly infuses all components and ensures the beef cooks until meltingly tender.
• 1 cup (190g) risoni pasta: The petite Greek pasta absorbs all the saucy goodness and makes every bite comforting.
• 10 sprigs fresh parsley, chopped: Adds a fresh, herbaceous finish just before serving.
• Crumbled feta, grated mizithra, or halloumi for serving: Salty, creamy, or chewy – the perfect toppings to crown each bowl!

Variations

One of the joys of Slow Cooked Beef With Risoni – Greek Giouvetsi is how easily it adapts to your pantry or dietary needs. Whether you prefer a twist on tradition or need to cater to specific eaters, try one of these delicious modifications.

• Highlight: Use lamb instead of beef — Swap in lamb shoulder or shanks for a deeper, gamey flavor that’s just as authentic.
• Highlight: Try whole wheat risoni or short grain rice — These alternatives boost fiber or work around gluten sensitivities.
• Highlight: Make it vegetarian — Replace beef with hearty mushrooms and use vegetable broth for a satisfying, meat-free version.
• Highlight: Add more vegetables — Bulk up the sauce with zucchini, eggplant, or bell peppers for extra nutrients and color.
• Highlight: Spice it up — Add a pinch of cayenne or smoked paprika for a little personal flair.

How to Make Slow Cooked Beef With Risoni – Greek Giouvetsi

Step 1: Brown the Beef

Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Working in batches, brown the beef chunks on all sides until they develop a nice, caramelized crust. This step seals in juices and enriches the stew’s flavor, so be patient — don’t overcrowd the pan, and add a touch more oil if needed. Once browned, transfer beef to a plate and set aside.

Step 2: Sauté the Vegetables

Reduce heat to medium. In the same pot, add chopped onions, garlic, grated carrot, and chopped celery (including leaves). Sauté for 5–7 minutes, stirring often as the vegetables soften and start to turn golden. The foundation of sweetness and aroma you create here will carry right through the finished dish.

Step 3: Build the Sauce

Add the tomato paste, bay leaves, cinnamon, and crumbled beef stock cube to the pot. Continue stirring for another minute until fragrant and the paste just starts to darken. Pour in the red wine and let it simmer for 2–3 minutes, scraping up any tasty brown bits from the bottom of the pot.

Step 4: Add Tomatoes and Beef

Return the browned beef and any juices to the pot. Pour in the canned diced tomatoes and 800 mL hot water. Mix well to combine, ensuring the beef pieces are mostly submerged. Bring everything to a gentle simmer.

Step 5: Slow Cook

Cover the pot with a tight-fitting lid and lower the heat to a bare simmer. Cook for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. If using a slow cooker, transfer everything after Step 4 and cook on low for 6–7 hours. Skim off any excess fat, if needed, after cooking.

Step 6: Add Risoni

Preheat your oven to 180°C (350°F) if finishing in the oven (optional, for best texture). Remove the lid, stir in the dry risoni pasta, and ensure it is well distributed through the liquid. If using the stovetop, cook uncovered for 15–18 minutes, stirring every 5 minutes so the risoni doesn’t stick, until just al dente and the sauce has been mostly absorbed. Alternatively, pop the whole pot (ovenproof) uncovered into the oven, stirring halfway, until the pasta is plump and infused with the luscious sauce.

Step 7: Finish and Serve

Turn off the heat and let the dish sit for 10 minutes — this allows the risoni to finish absorbing flavor and firms up the final texture. Just before serving, stir through plenty of chopped fresh parsley and adjust salt and pepper as needed. Spoon into bowls and top with crumbled feta, grated mizithra, or pieces of halloumi as your cheesy crown!

Pro Tips for Making Slow Cooked Beef With Risoni – Greek Giouvetsi

• Highlight: Sear beef in batches — Overcrowding reduces browning, so work in stages for the best flavor base.
• Highlight: Stir during pasta cooking — Prevents sticking and ensures every grain of risoni cooks perfectly.
• Highlight: Let it rest before serving — Gives risoni time to soak up excess sauce and set up for ideal texture.
• Highlight: Skim excess fat — If there’s visible fat after slow cooking, skim it for a lighter, more refined finish.
• Highlight: Taste and adjust seasoning — Before serving, sample and fine-tune salt, pepper, and spice levels for a perfect result.

How to Serve Slow Cooked Beef With Risoni – Greek Giouvetsi

Garnishes

Finish each bowl with a generous sprinkle of crumbled feta for creaminess and tang, a shower of grated mizithra for salty-savory richness, or cubes of golden-fried halloumi for a chewy, indulgent topping. A handful of chopped parsley or a pinch of lemon zest brightens the plate and gives a fresh aroma.

Side Dishes

Serve Slow Cooked Beef With Risoni – Greek Giouvetsi with a simple Greek salad of tomato, cucumber, and olives, or a basket of crusty sourdough bread. Roasted or steamed vegetables such as green beans or zucchini make delightful, easy sides to round out your meal.

Creative Ways to Present

For a dinner party, ladle the Giouvetsi into individual ovenproof mini-cocottes, sprinkle with cheese, and broil briefly for a bubbling, gratinéed topping. Or, serve family-style straight from the pot at the table, creating an inviting, communal atmosphere. For leftovers, repurpose into savory beef-stuffed peppers or bake into a risoni casserole with extra cheese on top.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers into airtight containers within two hours of cooking. Slow Cooked Beef With Risoni – Greek Giouvetsi keeps beautifully in the fridge for up to 4 days, and the flavors actually deepen as they meld overnight.

Freezing

To freeze, portion cooled Giouvetsi into freezer-safe containers, pressing a layer of parchment directly onto the surface to prevent freezer burn. It keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally to ensure the risoni doesn’t stick, and heat through until piping hot. Taste and adjust the seasoning (and add fresh cheese or parsley!) to revive those incredible flavors.

FAQs

Can I make Slow Cooked Beef With Risoni – Greek Giouvetsi in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything (except the risoni) to your slow cooker. Cook on low for 6–7 hours, then stir in the risoni during the last 30 minutes so it cooks until just tender but not mushy.

What’s the best beef cut for Giouvetsi?

Chuck steak or gravy beef are ideal for Slow Cooked Beef With Risoni – Greek Giouvetsi, as both become wonderfully tender when slow cooked and soak up the flavors from the sauce.

Can I use another type of pasta?

Yes! While risoni (orzo) is the Greek tradition, other small-shaped pastas like small shells or ditalini can be used with a slight adjustment to liquid and cook time.

Is this recipe good for meal prep?

Definitely. Slow Cooked Beef With Risoni – Greek Giouvetsi tastes even better the next day, so it’s perfect for prepping ahead for quick, delicious lunches or dinners throughout the week.

How do I avoid mushy risoni?

Add the risoni only towards the end of cooking and keep a close eye, stirring often. Remove from heat as soon as the pasta is al dente, since it will continue to absorb liquid as it rests.

Final Thoughts

If you’re ready to embrace a Greek classic that brings your kitchen to life with warmth and incredible aroma, make Slow Cooked Beef With Risoni – Greek Giouvetsi your next dinner centerpiece. Every spoonful is layered with tradition, love, and unbeatable comfort – so roll up your sleeves, gather your ingredients, and enjoy the Mediterranean magic tonight!

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