Description
Classic Beef Giouvetsi is a comforting Greek dish featuring tender, slow-braised beef chuck combined with orzo pasta in a rich tomato and red wine sauce. The orzo absorbs the delicious braising liquid, creating a hearty, flavorful meal topped with tangy Kefalotyri or Parmesan cheese. Ideal for cozy family dinners, this baked stew showcases traditional Mediterranean flavors and slow-cooking technique for melt-in-your-mouth beef.
Ingredients
Scale
For the Beef:
- 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
- 3 tbsp olive oil
For the Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup dry red wine (optional)
- 4 cups beef broth or stock
For the Pasta:
- 1 cup orzo pasta
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Serving:
- ½ cup grated Kefalotyri or Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepping the Oven: Preheat your oven to 350°F (175°C) to prepare for braising the beef in a hot, stable environment.
- Searing the Beef: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add beef cubes in batches to avoid overcrowding, and brown all sides well, about 5-7 minutes per batch. Remove and set aside once browned.
- Sautéing the Aromatics: In the same pot, add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Building Flavor: Stir in tomato paste and cook for 2 minutes to deepen flavors. Add crushed tomatoes and optional red wine, scraping the pot’s bottom to loosen browned bits. Let simmer gently for 5 minutes.
- Combining Ingredients: Return browned beef to the pot. Add dried oregano, dried thyme, bay leaf, salt, and pepper. Pour in beef broth, ensuring beef is mostly covered.
- Braising the Beef: Bring the mixture to a gentle simmer on the stovetop. Cover the pot and transfer to the preheated oven. Braise for 2 hours until beef is fork-tender and easily shredded.
- Adding the Orzo: Remove pot from oven carefully. Place it back on the stovetop over low heat and bring to a gentle simmer. Stir in orzo pasta and cook uncovered, stirring occasionally, for about 15 minutes until tender and most liquid is absorbed. Add more broth or water if it becomes too dry.
- Final Seasoning: Remove the bay leaf and taste the dish. Adjust salt and pepper as needed.
- Serving the Dish: Serve hot with a generous sprinkle of grated Kefalotyri or Parmesan cheese. Garnish with chopped fresh parsley for color and freshness.
Notes
- Substitute beef chuck with brisket or short ribs for similar tenderness and flavor.
- Use ditalini or rice if orzo pasta is unavailable; monitor cooking time accordingly.
- Red wine is optional; red wine vinegar or extra beef broth can be used instead.
- Kefalotyri cheese can be replaced with Parmesan, Pecorino Romano, or non-dairy cheese as needed.
- For gluten-free variations, replace orzo with gluten-free pasta or quinoa, adjusting cooking times.
- To ensure tender beef, sear well and braise low and slow in a covered pot.
- Leftovers freeze well for up to 3 months; reheat gently with a splash of broth to maintain moisture.
- This dish pairs well with side salads, crusty bread, roasted vegetables, or Greek yogurt dips.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Classic Beef Giouvetsi, Greek stew, orzo pasta, beef chuck recipe, baked beef and orzo, Mediterranean cuisine, comforting dinner, slow braised beef
