This Beef Giouvetsi with Orzo is a cozy dish that mixes tender beef and small pasta in a rich tomato sauce. It’s filling, hearty, and just perfect for chilly evenings!
Honestly, who can resist a steaming bowl of this? It feels like a warm hug on a plate! I love serving it with a sprinkle of cheese on top—so good!
Key Ingredients & Substitutions
Beef: I recommend using chuck roast or stew meat for this recipe. They have a good amount of fat, which keeps the beef juicy. If you want a leaner option, you can use sirloin, but it’s best to avoid cuts like filet mignon, as they may dry out.
Orzo: Orzo is essential for this dish, but if you don’t have it, you can use other small pasta, like ditalini or even rice, though cooking times will vary.
Olive Oil: Extra virgin olive oil is my favorite choice for flavor, but you can use vegetable oil or even butter if you prefer. It gives a different taste but still works well!
Diced Tomatoes: Canned diced tomatoes are perfect for this dish. If you want to use fresh tomatoes, just peel and chop around 4-5 medium-sized tomatoes. You can also add a bit of tomato sauce for a thicker consistency.
Broth: Beef broth enhances the flavor, but chicken broth works too if that’s what you have on hand. Just be aware it will give a slightly different taste.
How Do I Make Sure My Beef Is Tender and Flavorful?
Making tender beef in this dish is all about the right cooking techniques. Start by searing the beef to develop that lovely brown crust; it adds so much flavor!
- Use medium-high heat for searing, then lower heat to simmer the meat. This slow cooking breaks down the tough fibers in beef.
- After you brown it, let it simmer covered for about 1.5 hours. Don’t rush this step; it’s key for tenderness.
- Check that it’s fork-tender before adding the orzo. If it’s not tender, just give it extra time!
Your patience will pay off with perfectly succulent beef in your Giouvetsi! Enjoy the process!
Beef Giouvetsi with Orzo
Ingredients You’ll Need:
For the Dish:
- 1.5 lbs (700g) beef chuck or stew meat, cut into chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz/400g) diced tomatoes
- 2 cups beef broth
- 1 cup orzo pasta
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Optional: Grated kefalotyri or parmesan cheese for serving
How Much Time Will You Need?
This dish takes about 15 minutes for prep, followed by about 1.5 hours for cooking. You’ll spend some time browning the beef and sautéing vegetables, then letting it simmer. Finally, we’ll add the orzo and let everything come together. All in all, you’ll have a warm, hearty meal ready in about 2 hours!
Step-by-Step Instructions:
1. Searing the Beef:
Begin by heating the olive oil in a large ovenproof skillet or pot over medium-high heat. Season your beef chunks with salt and pepper, then add them to the hot oil in batches. Brown the beef on all sides—this should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Onions and Garlic:
In the same pan where you browned the beef, add the chopped onions. Sauté them for about 5-6 minutes until they become soft and translucent. Then, add the minced garlic and continue to cook for an additional minute until the garlic is fragrant. This step will build a beautiful base flavor for our dish!
3. Adding the Colors and Flavors:
Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly. This step intensifies the tomato flavor. Now add the diced tomatoes, beef broth, oregano, cinnamon, and the previously browned beef. Stir everything well to combine, mixing in all those delicious flavors!
4. Simmering to Tenderness:
Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 1.5 hours. This slow cooking will help the beef become incredibly tender. Make sure to check occasionally, adding a bit of water if it looks too dry.
5. Cooking the Orzo:
After 1.5 hours, check to see if the beef is tender. If it is, add the orzo pasta to the pot, stirring well to combine. Cover the pot again and cook on low heat for another 10-15 minutes, stirring occasionally, until the orzo is fully cooked and the liquid is mostly absorbed. If it seems too thick, feel free to add a splash more broth or water!
6. Final Touches:
Once done, taste the dish and adjust the seasoning with more salt and pepper to your liking. Just before serving, garnish with chopped fresh parsley for a pop of color and freshness.
7. Enjoy Your Meal:
Serve warm, and if you like, sprinkle some grated kefalotyri or parmesan cheese on top for an extra touch of flavor. Enjoy your comforting, delicious Beef Giouvetsi with Orzo!
This traditional Greek dish is not just a meal; it’s a warm hug on a plate. Perfect for sharing and enjoying with loved ones!
Can I Use a Different Type of Meat?
Absolutely! While beef chuck or stew meat is ideal for tenderness, you can substitute with lamb or chicken if you prefer. Just adjust the cooking time accordingly, as chicken cooks much faster.
Is There a Gluten-Free Option for Orzo?
Yes! Look for gluten-free orzo made from rice or other gluten-free grains at your local grocery store. If you can’t find it, using rice is another excellent gluten-free alternative that works well in this dish.
Can I Freeze Leftovers?
Yes, you can freeze Beef Giouvetsi! Allow it to cool completely, then transfer to an airtight container. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding a splash of broth as needed to loosen it up.
How Can I Adjust the Spice Level?
If you like a bit of heat, you can add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic. For a milder dish, you can omit the cinnamon or reduce the amount of oregano.
