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Giouvetsi Greek Beef Stew with Orzo Recipe

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★★★★★

4.7 from 341 reviews

Giouvetsi is a traditional Greek beef stew cooked with orzo pasta in a rich tomato and wine sauce, flavored with aromatic spices such as cinnamon and nutmeg. This comforting one-pot dish features tender beef simmered slowly with garlic, onions, and a combination of crushed tomatoes and chicken stock, finished with a sprinkle of Kefalotyri or Parmesan cheese. Perfect for a hearty family meal, Giouvetsi blends robust Mediterranean flavors with a satisfying, creamy texture from the orzo.

Ingredients

Scale

Meat and Oil

  • 2 tablespoons olive oil, divided
  • 1 1/2 lb (680 g) diced beef

Vegetables and Aromatics

  • 1 large onion, diced
  • 4 garlic cloves, finely chopped

Liquids and Sauces

  • 1/2 cup (100 ml) red wine
  • 2 tablespoons tomato paste
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 cups (500 ml) chicken stock

Spices and Flavorings

  • 1/2 teaspoon ground nutmeg
  • 2 bay leaves
  • 1 cinnamon stick
  • Salt and freshly ground black pepper to taste

Grains and Cheese

  • 2 cups (400 g) orzo
  • 1/2 cup (40 g) grated Kefalotyri or Parmesan cheese

Instructions

  1. Brown the Beef: Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the diced beef, sprinkle with a pinch of salt, and cook for 8-10 minutes, turning occasionally until all sides are browned. Work in batches if necessary to avoid overcrowding the pot. Remove the beef with a slotted spoon and set aside.
  2. Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add diced onion and chopped garlic, sautéing for 4-5 minutes until the onion becomes translucent and fragrant.
  3. Deglaze with Wine: Pour in the red wine and cook for 1-2 minutes, stirring occasionally until most of the liquid has evaporated, which helps lift any browned bits off the bottom for added flavor.
  4. Add Tomato and Spices: Stir in the tomato paste and crushed tomatoes. Add the ground nutmeg, bay leaves, and cinnamon stick, mixing well to combine all ingredients.
  5. Simmer the Stew: Pour in the chicken stock and stir everything to combine. Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let it simmer gently for 45 minutes to develop flavors and tenderize the beef.
  6. Remove Spices: After simmering, remove the bay leaves and cinnamon stick carefully from the pot.
  7. Cook the Orzo: Stir the orzo into the stew. Cook uncovered for 15-20 minutes, stirring constantly to prevent the orzo from sticking to the bottom. Add extra chicken stock if needed to maintain a moist consistency and ensure the pasta cooks evenly.
  8. Finish with Cheese and Seasoning: Stir in the grated Kefalotyri or Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  9. Serve: Spoon the Giouvetsi hot into bowls, optionally topping with additional grated cheese for extra richness. Enjoy this hearty Greek comfort food!

Notes

  • To enhance flavor, choose a good quality red wine you would enjoy drinking.
  • Make sure to stir the orzo frequently to avoid it sticking and burning at the bottom.
  • If you prefer a richer sauce, you can add a splash of cream or more cheese at the end.
  • Use Kefalotyri cheese for an authentic Greek taste, but Parmesan is a fine substitute if unavailable.
  • This dish can be prepared a day ahead; the flavors improve after resting overnight.

Keywords: Giouvetsi, Greek beef stew, orzo pasta, Greek recipe, hearty stew, Mediterranean cuisine

Find it online: https://servedbynora.com/giouvetsi-greek-beef-stew-with-orzo-recipe/