Imagine a dish that combines the rich, hearty flavors of slow-cooked beef with the comforting embrace of orzo pasta - welcome to the world of Giouvetsi, a traditional Greek stew that will revolutionize your dinner routine! This mouthwatering recipe is more than just a meal; it's a culinary journey through the rustic kitchens of Greece, where every bite tells a story of tradition, love, and incredible taste. Whether you're a seasoned home chef or a curious food lover, this giouvetsi will become your new obsession that promises to warm your soul and impress your dinner guests.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 lbs beef, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 cup orzo pasta
- 4 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until they become translucent and soft, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn the garlic.
- Return the browned beef to the pot and add diced tomatoes, stirring to combine all ingredients.
- Pour in beef broth, bringing the mixture to a gentle simmer. Cover the pot and reduce heat to low, allowing the stew to slowly cook for approximately 1 hour or until the beef becomes tender and starts to break apart easily.
- About 15 minutes before serving, add orzo pasta directly to the stew. Stir occasionally to prevent sticking and ensure even cooking.
- Check seasoning and adjust salt and pepper as needed. The pasta will absorb liquid and thicken the stew.
- Once orzo is cooked al dente and beef is extremely tender, remove from heat and let rest for 5-10 minutes before serving.
- Serve hot, optionally garnished with fresh parsley or grated mizithra cheese.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in maximum flavor.
- Brown the meat in batches to avoid overcrowding the pot, which can cause steaming instead of proper caramelization.
- Use a heavy-bottomed Dutch oven or pot for even heat distribution and better flavor development.
- Don't rush the simmering process - low and slow is the key to tender, melt-in-your-mouth beef.
- Stir the orzo occasionally to prevent it from sticking to the bottom of the pot.
- Let the stew rest for 5-10 minutes after cooking to allow flavors to meld and the sauce to thicken.
- For an authentic touch, garnish with fresh parsley or traditional Greek mizithra cheese.
- If the stew becomes too thick, you can always add a little extra beef broth to reach your desired consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
