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Savory Beef Giouvetsi Recipe Easy Classic Greek Orzo Stew

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A classic Greek stew featuring tender beef slow-braised with tomatoes, cinnamon, and orzo pasta, finished with a melty cheese topping for a comforting and hearty meal.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (optional)
  • 2 cups low sodium beef broth
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups orzo pasta
  • ½ cup water or additional broth
  • ½ cup grated kefalotyri or Parmesan cheese
  • Fresh parsley, chopped

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 5-7 minutes per batch, then remove and set aside.
  3. In the same pot, sauté chopped onion until translucent and slightly golden, about 5 minutes. Add garlic and cook for another minute.
  4. Return beef to the pot. Stir in crushed tomatoes, tomato paste, and pour in red wine. Simmer for 5 minutes to reduce slightly.
  5. Add beef broth, cinnamon, oregano, salt, and pepper. Bring to a gentle boil, cover with lid, and transfer to the oven.
  6. Bake for about 1 ½ hours until beef is tender, stirring gently halfway through.
  7. Remove pot from oven. Evenly add orzo pasta over the stew and pour ½ cup water or broth on top.
  8. Return pot to oven uncovered and bake for an additional 25-30 minutes until orzo is tender but not mushy.
  9. Sprinkle grated cheese on top, cover again, and bake for 5 minutes to melt the cheese.
  10. Garnish with fresh parsley and serve warm.

Notes

Brown beef in batches to avoid steaming and ensure deep flavor. Add orzo on top of stew without stirring to prevent clumping. Add extra broth if stew thickens too much after baking. Let stew rest before serving for best flavor and texture. Leftovers taste better the next day and can be frozen for up to 2 months.

Nutrition

Keywords: beef giouvetsi, Greek stew, orzo pasta, slow-cooked beef, comfort food, classic Greek recipe

Find it online: https://bouncybowl.com/savory-beef-giouvetsi-recipe-easy-classic-greek-orzo-stew-guide/