Description
Beef Giouvetsi is a delicious traditional Greek stew featuring tender beef simmered slowly with tomatoes, aromatic herbs, and cinnamon, combined with orzo pasta to create a hearty and comforting one-pot meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the cubed beef and brown it on all sides, about 8 minutes. Once browned, remove the beef from the pot and set it aside to retain its seared flavors.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté them over medium heat until softened and fragrant, about 3 minutes, to build the stew’s flavor base.
- Simmer the Stew: Add the diced tomatoes, beef broth, dried oregano, cinnamon, and the browned beef back into the pot. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and cook for 1 hour, allowing the beef to become tender and the flavors to meld beautifully.
- Cook the Orzo: After the beef is tender, stir in the orzo pasta. Continue cooking uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened to a rich consistency.
- Finish and Garnish: Season the stew with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute orzo with other small pasta shapes if preferred.
- For a richer flavor, use homemade beef broth instead of store-bought.
- Adjust cinnamon quantity to your taste; it adds a warm subtle sweetness characteristic of Greek cuisine.
- This stew tastes even better the next day after flavors have melded more fully.
- Serve with crusty bread or a simple Greek salad for a complete meal.
