Description
Beef Giouvetsi is a traditional Greek comfort dish featuring tender, slow-simmered beef cooked in a rich tomato sauce with warm spices, combined with orzo pasta and topped with savory Kefalotyri cheese. This hearty casserole blends aromatic cinnamon and allspice with succulent beef and perfectly cooked pasta for a satisfying meal perfect for family dinners.
Ingredients
Beef and Cooking
- 2 lbs (900 g) beef chuck or stew meat, cut into cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
Aromatics and Sauce
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground allspice
- 1 tsp sugar (optional, to balance acidity)
Pasta and Garnishes
- 1 1/2 cups orzo pasta
- 2 cups hot water or beef broth, as needed
- Grated Kefalotyri cheese (or Parmesan), for serving
- Fresh parsley, for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set it aside to preserve the sear.
- Prepare the Sauce: In the same pot, add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.
- Add Liquids and Spices: Pour in the crushed tomatoes and beef broth. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using to balance the acidity. Stir everything together to combine well.
- Simmer the Beef: Return the seared beef cubes to the pot. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for 1.5 to 2 hours, or until the beef is tender and the sauce has developed a rich flavor.
- Add the Orzo: Preheat your oven to 375°F (190°C). Stir the orzo pasta into the pot with the beef and sauce. If necessary, add hot water or additional beef broth to ensure there’s enough liquid for the orzo to cook properly.
- Bake the Dish: Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes, stirring occasionally, until the orzo is tender and has absorbed the flavors of the sauce. Alternatively, you can continue cooking on the stovetop until the orzo is done.
- Serve: Remove and discard the cinnamon stick and bay leaves. Sprinkle freshly grated Kefalotyri cheese over the top and garnish with chopped fresh parsley. Serve hot for a hearty and flavorful meal.
Notes
- If Kefalotyri cheese is unavailable, Parmesan is a good substitute.
- The sugar is optional but helps balance the acidity of the tomatoes.
- You can substitute beef broth with vegetable broth if preferred.
- For a quicker version, cut beef into smaller pieces to reduce simmer time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with a crisp green salad or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
