Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Ingredients:

2 pounds (900g) beef chuck or stew meat, cut into 1-inch cubes​

Salt and freshly ground black pepper, to taste​

2 tablespoons olive oil​

1 large onion, finely chopped​

3 cloves garlic, minced​

1 cup beef broth​

1 can (14 oz) crushed tomatoes​

2 tablespoons tomato paste​

1 teaspoon ground allspice​

1 teaspoon sugar (optional, to balance acidity)​

1½ cups orzo pasta​

2 cups hot water or additional beef broth, as needed​

Grated Kefalotyri or Parmesan cheese, for serving​

Fresh parsley, chopped, for garnish​

Directions:

Preheat your oven to 375°F (190°C).​

Season the beef cubes with salt and pepper.​

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.​

In the same pot, sauté the chopped onion 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 enhance its flavor.​

Add the crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and sugar (if using). Mix well.​

Return the seared beef to the pot, ensuring it's submerged in the sauce. Bring to a gentle simmer.​

Cover the pot and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the beef is tender.​

Remove the pot from the oven. Stir in the orzo pasta, ensuring it's evenly distributed. Add additional hot water or beef broth if necessary to ensure the orzo cooks properly.​

Return the pot to the oven and bake, uncovered, for an additional 20-25 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.​

Once done, remove the cinnamon stick and bay leaves. Let the dish rest for a few minutes before serving.​

Serve hot, sprinkled with grated Kefalotyri or Parmesan cheese and garnished with fresh parsley.​

Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes​

Kcal: 450 kcal | Servings: 6