Beef Giouvetsi (Braised Beef and Orzo)

Beef Giouvetsi, a beloved Greek dish, is the epitome of comfort food with its tender braised beef, rich tomato-based sauce, and creamy orzo pasta. Known for its simple yet bold flavors, this one-pot meal is a staple in Greek households and often graces tables during Sunday family dinners or festive gatherings. Giouvetsi is traditionally cooked in a clay pot, which helps to deepen the flavors, but it can also be made in a Dutch oven or any oven-safe dish. The slow-cooked beef melts in your mouth, and the orzo absorbs the flavorful sauce, creating a perfect harmony of textures and tastes. If you’re looking to bring a little bit of Greece to your table, this hearty and satisfying dish is the ideal choice.

Why You’ll Love This Recipe

Beef Giouvetsi is the perfect blend of hearty and flavorful, making it an instant crowd-pleaser. This recipe is loved for its simplicity, requiring minimal ingredients while delivering a dish packed with robust flavors. The slow-cooked beef becomes fork-tender, and the orzo soaks up the aromatic tomato sauce, ensuring every bite is rich and satisfying. It’s a fantastic one-pot meal that saves you from doing too many dishes, and it’s versatile enough to serve for a cozy family dinner or an elegant dinner party. Plus, leftovers taste even better the next day, making it an excellent option for meal prep. This dish will quickly become one of your go-to comfort meals, offering a taste of the Mediterranean with every bite.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 2 hours 40 minutes
• Total time: 3 hours
• Yield: 6 servings
• Serving size: 1 generous portion

Nutritional Information (per serving)

• Calories: 525
• Carbohydrates: 54g
• Protein: 32g
• Fat: 18g
• Fiber: 6g
• Sugar: 8g

Ingredients

• 2 lbs (900 g) beef chuck or stewing beef, cut into large chunks
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef stock or water
• 1 cup dry red wine (optional; replace with more stock if not using)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon (optional, for a subtle warmth)
• Salt and freshly ground black pepper, to taste
• 1 ½ cups orzo pasta
• 1 ½ cups hot water or additional stock (for the orzo)
• ½ cup grated Kefalotyri cheese or Parmesan, plus more for serving
• Fresh parsley or dill, for garnish

Step-by-Step Instructions

1. Brown the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.

2. Sauté the Vegetables

Reduce the heat to medium and add the remaining olive oil. Sauté the chopped onion and diced carrots until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

3. Build the Base of the Sauce

Stir in the tomato paste, coating the vegetables for an added depth of flavor. Pour in the red wine, if using, and deglaze the pot by scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

4. Simmer the Beef

Return the browned beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, oregano, cinnamon (if using), and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the sauce thickened.

5. Add the Orzo

Once the beef is tender, preheat the oven to 375°F (190°C). Stir in the orzo pasta and 1 ½ cups of hot water or additional stock. Mix well to ensure the orzo is evenly distributed and submerged in the sauce.

6. Bake to Finish

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, stirring once halfway through to prevent the orzo from sticking. Check for doneness; the orzo should be tender and have absorbed most of the sauce.

7. Garnish and Serve

Remove the pot from the oven and sprinkle the grated cheese over the top. Let it rest for 5 minutes before serving. Garnish with fresh parsley or dill and serve warm, with extra cheese on the side if desired.

Ingredient Background

Beef chuck or stewing beef is the ideal choice for this dish due to its rich marbling, which renders down during the slow cooking process, creating tender, flavorful meat. The combination of crushed tomatoes and tomato paste provides a robust base for the sauce, while red wine adds depth and a subtle tang. Orzo, a small rice-shaped pasta, is perfect for absorbing the flavorful liquid without becoming mushy. Traditional Greek recipes often use Kefalotyri cheese for its tangy, salty flavor, but Parmesan or Pecorino Romano can be used as substitutes. Optional cinnamon adds a subtle warmth, enhancing the dish’s Mediterranean roots.

Technique Tips

• Searing the beef: Don’t skip this step! Searing locks in the juices and creates a rich base for the sauce.
• Deglazing the pot: Using wine or stock to scrape up the browned bits adds incredible depth to the sauce.
• Low and slow cooking: Allowing the beef to simmer for 1.5-2 hours ensures it becomes tender and flavorful.
• Preventing orzo clumping: Stir the orzo occasionally during baking to ensure it cooks evenly and doesn’t stick to the bottom of the pot.

Alternative Presentation Ideas

• Serve family-style: Present the Beef Giouvetsi in a large clay or ceramic dish, garnished with fresh herbs and cheese for a rustic look.
• Individual servings: Portion the dish into oven-safe ramekins, bake as directed, and serve as individual casseroles.
• With crusty bread: Accompany with slices of warm, crusty bread for scooping up the sauce.
• As a side dish: Serve alongside grilled vegetables, a crisp Greek salad, or roasted potatoes for a complete Mediterranean meal.

Additional Tips for Success

• Choose the right beef: Use a cut like chuck or brisket for best results; these cuts become tender and flavorful with long cooking.
• Season gradually: Adjust the seasoning after the beef has simmered to ensure you don’t over-salt the dish.
• Make it ahead: This dish tastes even better the next day as the flavors meld. Reheat gently with a splash of water or stock to loosen the sauce.
• Avoid overcooking the orzo: Keep an eye on the baking time to prevent the orzo from becoming mushy.

Recipe Variations

• Lamb Giouvetsi: Substitute the beef with lamb for a more traditional Greek twist.
• Chicken Giouvetsi: Use bone-in chicken thighs for a lighter protein option.
• Vegetarian Version: Replace the beef with mushrooms or roasted eggplant, and use vegetable stock instead of beef stock.
• Spicy Giouvetsi: Add a pinch of red chili flakes to the sauce for a hint of heat.
• Gluten-Free Option: Swap the orzo for gluten-free pasta or rice.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Giouvetsi freezes well. Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a covered dish in the oven or on the stovetop, adding a splash of stock or water to prevent drying out.

Healthier Twist Ideas

• Use whole-wheat orzo for added fiber.
• Replace half the beef with extra vegetables like zucchini, bell peppers, or spinach for a lighter version.
• Use olive oil instead of butter to keep the dish heart-healthy.
• Reduce the cheese or opt for a lower-fat variety to cut down on calories.

Serving Suggestions for Events

• Family Dinner: Serve Giouvetsi with a side of roasted vegetables or a simple Greek salad for a wholesome, well-rounded meal.
• Holiday Gathering: Present this dish as part of a Mediterranean feast, paired with stuffed grape leaves, tzatziki, and pita bread.
• Potluck Party: Prepare in a large casserole dish, and garnish with fresh parsley and cheese before serving.

Special Equipment

• Dutch oven or clay pot: A sturdy, oven-safe pot is essential for braising the beef and baking the orzo.
• Microplane or fine grater: For grating cheese finely and evenly.
• Tongs: Useful for turning the beef while searing.

Frequently Asked Questions

Q: Can I make this recipe in a slow cooker?
A: Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours, then stir in the orzo during the last 30 minutes of cooking.

Q: Can I use a different type of pasta?
A: Orzo is traditional, but small pasta shapes like ditalini or acini di pepe can be used as substitutes. Adjust the cooking time accordingly.

Q: Is red wine necessary?
A: No, red wine adds depth, but you can use extra beef stock or even pomegranate juice for a non-alcoholic alternative.

Q: Can I add vegetables?
A: Absolutely! Carrots, zucchini, and bell peppers work well, adding color and nutrition to the dish.

Q: What can I use instead of Kefalotyri cheese?
A: Parmesan, Pecorino Romano, or Grana Padano are excellent substitutes.

Q: Can I make it spicier?
A: Yes, adding red pepper flakes or a pinch of cayenne will bring some heat to the dish.

Q: How do I prevent the orzo from sticking to the pot?
A: Stir the orzo once or twice while baking to ensure even cooking and prevent sticking.

Q: Can I double the recipe?
A: Yes, this recipe doubles well, but ensure your pot is large enough to accommodate the increased volume.

Conclusion

Beef Giouvetsi is a celebration of bold, hearty flavors and comforting textures, offering a true taste of Greece in every bite. Whether you’re preparing it for a casual family dinner or a festive occasion, this one-pot wonder is sure to impress. With tender braised beef, flavorful orzo, and a rich tomato sauce, it’s a dish that feels both rustic and refined. Simple to prepare yet deeply satisfying, Beef Giouvetsi is destined to become a staple in your recipe collection. Give it a try, and transport your taste buds to the sunny shores of the Mediterranean!

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