Why Make This Recipe
Beef Giouvetsi is a hearty and comforting dish that brings the classic flavors of Greek cuisine right to your table. With tender beef, flavorful herbs, and the perfect addition of orzo pasta, this recipe is not only delicious but also simple to prepare. It’s a great choice for family meals, gatherings, or cozy nights at home.
How to Make Beef Giouvetsi
Ingredients
- 2 pounds beef (chuck or stew meat), cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup orzo pasta
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Grated cheese (Parmesan or Kefalotyri) for serving
- Olive oil for cooking
- Crusty bread for serving
- Greek salad for serving
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté the onions and garlic until softened.
- Add the browned beef back to the pot, along with the diced tomatoes, beef broth, oregano, cinnamon, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- Stir in the orzo pasta during the last 10-15 minutes of cooking.
- Once the orzo is cooked and the sauce has thickened, remove from heat.
- Serve hot, topped with grated cheese, alongside crusty bread and a Greek salad.
How to Serve Beef Giouvetsi
Beef Giouvetsi is best served hot right from the pot. Top each serving with grated cheese for added flavor. Pair it with crusty bread to soak up the rich sauce, and a fresh Greek salad on the side for a refreshing contrast.
How to Store Beef Giouvetsi
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for up to 3 months. To reheat, simply warm it in a pot on the stove or in the microwave.
Tips to Make Beef Giouvetsi
- Make sure to brown the beef well for a deeper flavor.
- Adjust the seasoning to your taste. You can add more herbs or spices if you like.
- If you want a thicker sauce, simmer it a bit longer after adding the orzo.
Variation
You can add vegetables like carrots or bell peppers to the dish for extra nutrition and flavor. You can also substitute the orzo with other small pasta shapes if you prefer.
FAQs
Q1: Can I use a different type of meat in this recipe?
A1: Yes, you can use lamb or chicken instead of beef if you prefer.
Q2: Is beef Giouvetsi spicy?
A2: No, it is not typically spicy. It has a warm flavor from the spices but is not hot.
Q3: Can I make beef Giouvetsi ahead of time?
A3: Yes, you can prepare it a day in advance and reheat it before serving. The flavors will have time to meld, making it even tastier.
Beef Giouvetsi
Ingredients
Main Ingredients
- 2 pounds beef (chuck or stew meat), cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup orzo pasta
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- to taste Salt and pepper
- Grated cheese (Parmesan or Kefalotyri) for serving
- Olive oil for cooking
- Crusty bread for serving
- Greek salad for serving
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté the onions and garlic until softened.
- Add the browned beef back to the pot, along with the diced tomatoes, beef broth, oregano, cinnamon, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- Stir in the orzo pasta during the last 10-15 minutes of cooking.
- Once the orzo is cooked and the sauce has thickened, remove from heat.
Serving
- Serve hot, topped with grated cheese, alongside crusty bread and a Greek salad.