Description
Beef Giouvetsi is a comforting traditional Greek stew featuring tender beef simmered in a rich tomato and beef broth sauce, combined with orzo pasta and fragrant spices like oregano and cinnamon. This hearty dish is perfect for a satisfying family meal and garnished with fresh parsley for brightness.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes.
- Simmer the Stew: Add the diced tomatoes, beef broth, dried oregano, cinnamon, and the browned beef back into the pot. Bring the mixture to a simmer. Cover the pot and cook for 1 hour, until the beef is tender and the flavors meld.
- Cook the Orzo: Stir in the orzo pasta and continue cooking uncovered for an additional 10-12 minutes, until the orzo is tender and the sauce has thickened to a stew-like consistency.
- Season and Garnish: Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley for a bright, herbal finish.
Notes
- Use beef stew meat with some marbling for the best tenderness and flavor.
- Keep the pot covered during simmering to ensure the beef becomes tender.
- If the stew becomes too thick, add a splash of beef broth or water while cooking the orzo to reach desired consistency.
- Leftovers reheat well and flavors deepen after a day.
- For a richer tomato flavor, add a tablespoon of tomato paste along with the diced tomatoes.
