Beef Giouvetsi Greek Orzo Pasta (Print Version)
# Ingredients:
→ For the Beef
01 -
900g beef chuck or stew meat, cut into cubes
02 -
2 tbsp olive oil
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
→ For the Sauce
05 -
1 can (400g) crushed tomatoes
06 -
2 tbsp tomato paste
07 -
1 cup beef broth
08 -
1 cinnamon stick
09 -
2 bay leaves
10 -
1 tsp ground allspice
11 -
Salt and pepper to taste
12 -
1 tsp sugar (optional, to balance acidity)
→ For the Pasta
13 -
1 ½ cups orzo pasta
14 -
2 cups hot water or beef broth, as needed
→ Optional Toppings
15 -
Grated Kefalotyri cheese or Parmesan
16 -
Fresh parsley for garnish
# Instructions:
01 -
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove the beef and set aside.
02 -
In the same pot, sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add the crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar (if using). Mix well.
03 -
Return the seared beef to the pot and bring the mixture to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce is rich.
04 -
Preheat your oven to 190°C. Add the orzo to the pot, mixing it into the sauce. If needed, add hot water or additional broth to ensure the orzo cooks evenly. Transfer the pot to the oven (or continue cooking on the stovetop) and bake for 20-25 minutes, stirring occasionally, until the orzo is tender.
05 -
Remove the cinnamon stick and bay leaves. Sprinkle with grated Kefalotyri cheese and garnish with fresh parsley. Serve hot!
# Notes:
01 -
This one-pot meal is traditionally served family-style with crusty bread and a Greek salad for an authentic Mediterranean experience.