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Giouvetsi (Greek Beef Stew with Orzo) Recipe

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★★★★★

4.5 from 61 reviews

Giouvetsi is a traditional Greek beef stew slow-simmered with aromatic spices, rich tomato sauce, and tender orzo pasta. This comforting dish is enhanced with red wine and finished with a sprinkling of salty Kefalotyri or Parmesan cheese, delivering hearty Mediterranean flavors perfect for a cozy meal.

Ingredients

Scale

Beef and Stew Base

  • 2 tablespoons olive oil, divided
  • 1 1/2 lb diced beef
  • 1 large onion, diced
  • 4 garlic cloves, finely chopped
  • 1/2 cup (100 ml) red wine
  • 2 tablespoons tomato paste
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1/2 teaspoon ground nutmeg
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 cups (500 ml) chicken stock
  • Salt and freshly ground black pepper to taste

Orzo 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 such as a Dutch oven over medium heat. Add the diced beef, season lightly with salt, and cook for 8-10 minutes until browned on all sides. Work in batches if needed to avoid overcrowding. Remove the browned beef with a slotted spoon and set aside.
  2. Sauté onion and garlic: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and finely chopped garlic, cooking 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, allowing most of the liquid to evaporate while scraping up any browned bits from the pot bottom.
  4. Add tomato and spices: Stir in the tomato paste and crushed tomatoes along with ground nutmeg, bay leaves, and cinnamon stick. Mix well to combine all ingredients.
  5. Simmer the stew: Pour in the chicken stock and return the browned beef to the pot. Bring mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 45 minutes to tenderize the beef and meld the flavors.
  6. Remove spices: After simmering, take out the bay leaves and cinnamon stick and discard them.
  7. Cook the orzo: Stir in the orzo pasta and cook uncovered for 15-20 minutes until the orzo is tender. Stir constantly to prevent sticking, adding extra chicken stock if the mixture becomes too dry as the orzo absorbs liquid.
  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: Serve the giouvetsi hot, optionally topped with extra grated cheese for a rich final touch.

Notes

  • Using a heavy-bottomed pot or Dutch oven ensures even cooking and prevents burning.
  • Batch browning the beef avoids overcrowding, which helps develop a better sear and enhances flavor.
  • Constant stirring during orzo cooking prevents it from sticking to the bottom of the pot.
  • If you want a vegetarian version, substitute beef with hearty vegetables and use vegetable broth.
  • Kefalotyri cheese adds authentic Greek flavor, but Parmesan is a good substitute if unavailable.
  • Adding extra chicken stock during orzo cooking helps achieve a creamy consistency without dryness.

Keywords: Giouvetsi, Greek beef stew, orzo, tomato stew, Mediterranean recipe, traditional Greek dish

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