Beef Giouvetsi Braised Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 pound beef chuck, cut into bite sized cubes
03 -
Salt and freshly ground black pepper to taste
04 -
1 onion, diced
05 -
1 carrot, shredded (optional)
06 -
3 cloves garlic, chopped
07 -
3 tablespoons tomato paste
08 -
1/4 cup red wine (or beef broth)
09 -
3 cups beef broth
10 -
1 (400g) can whole tomatoes, crushed by hand
→ Spices & Aromatics
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon ground allspice
13 -
1/4 teaspoon ground nutmeg
14 -
2 dried bay leaves
→ Pasta
15 -
1 cup orzo pasta
# Instructions:
01 -
Heat the olive oil in a large oven-safe pan over medium-high heat. Season beef cubes with salt and pepper, then add to the hot pan. Brown on all sides, about 2-4 minutes per side. Remove beef and set aside.
02 -
Add diced onion to the same pan and cook until tender, about 5 minutes. Add shredded carrot and cook for another minute. Stir in chopped garlic and tomato paste, cooking for an additional minute until fragrant.
03 -
Pour in the red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow wine to simmer briefly.
04 -
Add beef broth, hand-crushed tomatoes, cinnamon, allspice, nutmeg, bay leaves, and return the browned beef to the pan. Stir to combine thoroughly.
05 -
Choose one cooking method: 1) Stovetop - bring to a boil, reduce heat to low, cover and simmer for 2-4 hours until beef is tender. 2) Oven - cover pan and place in a preheated 140°C oven for 2-4 hours. 3) Slow cooker - transfer mixture to slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
06 -
Stir in the orzo pasta. Either: 1) Bring to a boil on stovetop and cook for about 10 minutes until orzo is tender. 2) Return covered pan to oven for 10-15 minutes. 3) Cook in slow cooker on HIGH for 10-15 minutes.
07 -
Remove bay leaves before serving. Divide the giouvetsi among bowls and serve hot.
# Notes:
01 -
Giouvetsi is a traditional Greek dish that combines tender meat with orzo pasta in a rich tomato sauce.
02 -
The warming spices of cinnamon, allspice, and nutmeg are characteristic of Greek cuisine and add depth to this hearty dish.
03 -
For a gluten-free version, substitute the orzo with gluten-free orzo or another small gluten-free pasta shape.