Beef Giouvetsi Orzo Braised (Print Version)
# Ingredients:
→ Main Ingredients
01 -
30 ml olive oil
02 -
450 g beef chuck, cut into bite-sized cubes
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 medium onion, diced
06 -
1 medium carrot, shredded (optional)
07 -
3 cloves garlic, finely chopped
08 -
45 g tomato paste
09 -
60 ml dry red wine (or beef broth)
10 -
720 ml beef broth (or chicken or vegetable broth)
11 -
410 g canned crushed tomatoes
12 -
0.5 g ground cinnamon (or 1 cinnamon stick, to be removed)
13 -
0.25 g ground allspice
14 -
0.25 g ground nutmeg
15 -
2 dried bay leaves
16 -
200 g orzo pasta (use gluten-free orzo for gluten-free)
# Instructions:
01 -
Heat olive oil in a large oven-safe pan over medium-high heat. Season the beef with salt and pepper, then brown on all sides for 2–4 minutes per side. Remove beef and set aside.
02 -
Add diced onion to the same pan and cook until softened, about 5 minutes. Add shredded carrot if using and cook for 1 minute.
03 -
Stir in chopped garlic and tomato paste, cooking for 1 minute while stirring to combine.
04 -
Pour in red wine and deglaze the pan, scraping up browned bits with a wooden spoon as the wine sizzles.
05 -
Return browned beef to the pan along with broth, crushed tomatoes, cinnamon, allspice, nutmeg, and bay leaves. Stir to combine.
06 -
Bring to a boil. Reduce heat to low, cover, and simmer for 2–4 hours until the beef is fork-tender. Alternatively, cover and transfer to a 140°C oven and bake for 2–4 hours, or use a slow cooker on LOW for 8–10 hours or on HIGH for 4–6 hours.
07 -
Add orzo pasta and return to a boil. Simmer uncovered for 10 minutes, stirring occasionally, until the orzo is fully cooked. Alternatively, cover and bake in the oven for 10–15 minutes, or cook in the slow cooker on HIGH for 10–15 minutes.
08 -
Remove bay leaves. Taste and adjust seasoning if needed. Serve hot, optionally garnished with chopped parsley or grated cheese.
# Notes:
01 -
For a deeper flavor, substitute red wine for part of the broth and allow the liquid to reduce before adding remaining ingredients.
02 -
Garnish with fresh parsley or grated Greek cheeses such as kefalotyri, mizithra, or feta for a classic finish.
03 -
Store leftovers in an airtight container in the refrigerator.