Description
Slow Cooked Beef With Risoni – Greek Giouvetsi is a comforting Greek classic featuring fall-apart tender beef, risoni (orzo) pasta, and a cinnamon-spiced tomato sauce, all simmered together for rich, hearty flavors. This one-pot dish is rustic yet elegant, perfect for casual family meals or festive gatherings, and tastes even better as leftovers.
Ingredients
Units
Scale
For the Beef and Sauce
- 1/4 cup extra virgin olive oil
- 1 kg chuck steak or gravy beef, cut into large chunks (about 4x8 cm)
- 2 small onions, sliced or chopped
- 1 large garlic clove, sliced
- 1 medium carrot, coarsely grated
- 1 large celery stalk with leaves, chopped
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 1 1/2 teaspoons ground cinnamon
- 1 beef stock cube, crumbled
- 1/2 cup red wine (Merlot)
- 1 can (400g) diced tomatoes
- 800 ml hot water
For the Pasta and Garnish
- 1 cup (190g) risoni pasta (or orzo)
- 10 sprigs fresh parsley, chopped
- Crumbled feta, grated mizithra, or halloumi, to serve
Ingredient Variations (Optional)
- Lamb shoulder or shanks instead of beef
- Whole wheat risoni or short grain rice (for more fiber or gluten sensitivity)
- Hearty mushrooms and vegetable broth for a vegetarian version
- Extra chopped vegetables: zucchini, eggplant, bell peppers
- Pinch of cayenne or smoked paprika for added heat or smokiness
Instructions
- Brown the Beef: Heat olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Working in batches, add the beef chunks and brown them on all sides until caramelized. Do not overcrowd the pan—cook in batches if needed, adding a bit more oil as required. Transfer the browned beef to a plate and set aside.
- Sauté the Vegetables: Lower the heat to medium. In the same pot, add the onions, garlic, grated carrot, and chopped celery (including leaves). Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and lightly golden, developing a sweet and aromatic base.
- Build the Sauce: Stir in the tomato paste, bay leaves, cinnamon, and crumbled beef stock cube. Cook, stirring, for 1 minute until fragrant and the paste darkens slightly. Pour in the red wine, scraping up any browned bits from the pot, and simmer for 2–3 minutes to reduce and deepen the flavor.
- Add Tomatoes and Beef: Return the browned beef and any juices to the pot. Add the diced tomatoes and hot water. Stir well to combine, ensuring the beef is mostly submerged. Bring everything to a gentle simmer.
- Slow Cook: Cover the pot with a tight-fitting lid and lower the heat to the barest simmer. Cook for 2–2.5 hours, stirring occasionally, until the beef is fork-tender and the sauce slightly thickened. For a slow cooker, transfer after Step 4 and cook on low for 6–7 hours. After cooking, skim excess fat as needed.
- Add Risoni: If finishing in the oven, preheat to 180°C (350°F). Remove the lid, add the dry risoni pasta, and stir to distribute. On the stovetop, cook uncovered for 15–18 minutes, stirring every 5 minutes to prevent sticking, until the risoni is al dente and much of the liquid absorbed. Alternatively, transfer to the oven uncovered and bake, stirring halfway, until the pasta is plump and infused with the sauce.
- Finish and Serve: Remove from heat and let the dish rest for 10 minutes, allowing the risoni to absorb flavor and set the final texture. Stir through chopped parsley. Taste and adjust seasoning. Serve in bowls topped with feta, mizithra, or halloumi, plus extra parsley or lemon zest if desired.
Notes
- Sear beef in batches for better caramelization and richer flavor.
- Stir well during pasta cooking to prevent sticking.
- Allow the dish to rest before serving so risoni absorbs more sauce.
- Skim excess fat from the sauce for a lighter, cleaner finish.
- Taste and adjust salt, pepper, and spices just before serving for best flavor.
- Giouvetsi tastes even better the next day as flavors develop more.
- For a vegetarian version, swap beef for mushrooms and use vegetable broth.
- Can be made ahead, refrigerated (up to 4 days), or frozen (up to 2 months).
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 100mg