Description
Giouvetsi is a traditional Greek beef stew featuring tender beef cubes simmered in a rich tomato and aromatic spice broth, combined with orzo pasta to create a hearty and comforting one-pot meal. This dish boasts a blend of Mediterranean flavors with hints of cinnamon and cumin, garnished with fresh parsley and optional Parmesan cheese for a perfect finish.
Ingredients
Scale
Beef and Base
- 2 lbs beef stew meat (such as chuck, cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup red wine (optional, but recommended)
Tomato and Broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
Spices
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Orzo and Garnishes
- 1 1/2 cups orzo pasta
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes to concentrate the flavor.
- Add Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, beef broth, oregano, thyme, cinnamon, and cumin. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the Stew: Return the browned beef to the pot. Cover and reduce the heat to low. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Cook the Orzo: Stir in the orzo pasta and cook for an additional 10-12 minutes, until the orzo is al dente and has absorbed much of the liquid. If the stew becomes too thick, add a little more beef broth or water to achieve the desired consistency.
- Finish and Serve: Remove the pot from heat. Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese. Serve the Giouvetsi hot, ideally with crusty bread for dipping.
Notes
- For best results, use chuck or another well-marbled beef stew meat for tenderness and flavor.
- The red wine is optional but adds depth and richness; substitute with additional beef broth if omitted.
- Adjust the seasoning and spices to your taste preference, especially the cinnamon and cumin for a balanced warmth.
- Stir gently when adding orzo to prevent sticking and ensure even cooking.
- Leftovers taste great and can be reheated gently on the stovetop or in the oven.
