Authentic Beef Giouvetsi: Greece (Print Version)
# Ingredients:
→ Main Components
01 -
900g beef chuck or stew meat, cut into 2.5 cm cubes
02 -
270g orzo pasta
→ Aromatics & Spices
03 -
30ml olive oil
04 -
1 large onion, finely diced
05 -
3 garlic cloves, minced
06 -
1 can (400g) crushed tomatoes
07 -
30g tomato paste
08 -
240ml beef broth
09 -
1 cinnamon stick
10 -
2 bay leaves
11 -
5g ground allspice
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
5g granulated sugar (optional)
15 -
480ml hot water or beef broth, as needed
→ For Serving
16 -
Grated Kefalotyri cheese, for serving
17 -
Grated Parmesan cheese, for serving
18 -
Fresh parsley, finely chopped, for garnish
# Instructions:
01 -
Preheat your oven to 175°C.
02 -
Heat 30ml olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef cubes generously with salt and pepper, then brown them in batches until a rich crust forms. Remove the seared beef from the pot and set aside.
03 -
Add the finely diced onion to the same pot and cook until softened, about 5 minutes. Incorporate the minced garlic and cook for an additional minute until fragrant.
04 -
Stir in the 400g crushed tomatoes, 30g tomato paste, 240ml beef broth, cinnamon stick, bay leaves, 5g ground allspice, salt, pepper, and the optional 5g granulated sugar. Bring the mixture to a gentle simmer.
05 -
Return the seared beef to the pot. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours, or until the beef is exceptionally tender.
06 -
Carefully remove the pot from the oven. Stir in the 270g orzo pasta and add 480ml hot water or beef broth as necessary, ensuring the orzo is fully submerged in liquid.
07 -
Return the uncovered pot to the oven and bake for another 30 minutes, or until the orzo is cooked al dente and the liquid has been absorbed.
08 -
Remove the Giouvetsi from the oven and allow it to rest for 10 minutes before serving. Garnish generously with finely chopped fresh parsley and grated Kefalotyri or Parmesan cheese. Serve hot.
# Notes:
01 -
For a richer flavor, use bone-in beef chuck.
02 -
If you don't have Kefalotyri cheese, Parmesan or Pecorino Romano are excellent substitutes.
03 -
Add other vegetables like carrots, celery, or potatoes for a more hearty dish. Dice them and add them along with the onions.
04 -
Adjust the amount of liquid depending on the type of orzo you use. Some orzo absorbs more liquid than others.
05 -
For a spicier Giouvetsi, add a pinch of red pepper flakes to the tomato sauce.