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Beef Orzo Giouvetsi Recipe

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Beef Giouvetsi is a traditional Greek casserole featuring tender chunks of beef simmered in a rich tomato and red wine sauce, combined with orzo pasta and aromatic spices like cinnamon or allspice. Baked to perfection and topped with savory grated cheese, this dish offers a comforting and hearty meal perfect for family dinners or special occasions.

Ingredients

Beef and Sauce

  • 2 lbs beef chuck or stewing beef, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups crushed tomatoes or tomato passata
  • 1/2 cup red wine (optional)
  • 2 cups beef broth
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon or allspice
  • Salt and pepper, to taste

Pasta and Topping

  • 1 1/2 cups orzo pasta
  • Grated kefalotyri, parmesan, or pecorino cheese (for topping)

Instructions

  1. Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef chunks and sear them until they develop a golden-brown crust on all sides. This step seals in the juices and builds rich flavor. Remove the beef and set aside.
  2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook over medium heat until the onion becomes soft and golden, releasing their fragrant aroma.
  3. Deglaze and Simmer: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, beef broth, bay leaf, cinnamon or allspice, and season with salt and pepper. Stir to combine.
  4. Cook the Beef: Return the browned beef chunks to the pot. Bring the mixture to a gentle simmer, then cover the pot and cook on low heat on the stovetop, or place it in a preheated oven at 325°F (160°C). Cook for 1.5 to 2 hours until the beef is fork-tender and the flavors meld beautifully.
  5. Add Orzo and Bake: Preheat the oven to 375°F (190°C). Remove the bay leaf from the pot. Stir the orzo pasta into the sauce and beef mixture. If your cooking pot is not oven-safe, transfer everything into a baking dish. Bake uncovered for 20 to 25 minutes, stirring once during baking, until the orzo is tender and the sauce has thickened.
  6. Serve: Sprinkle the top with grated kefalotyri, parmesan, or pecorino cheese. Allow the dish to rest for a few minutes before serving to let flavors settle and the cheese melt slightly.

Notes

  • If red wine is not available or preferred, omit it and add a splash of extra beef broth for depth of flavor.
  • For a spicier variation, add a pinch of crushed red pepper flakes with the spices.
  • Kefalotyri cheese offers the most authentic Greek flavor but parmesan or pecorino are great substitutes.
  • Make sure the beef is cut into uniform chunks to ensure even cooking.
  • This dish can be prepared a day ahead; flavors improve after resting overnight in the fridge.
  • Serve with a crisp green salad or roasted vegetables to balance the rich flavors.

Find it online: https://oliviabakes.com/beef-orzo-giouvetsi-recipe/