Description
Beef Giouvetsi is a savory Greek dish made with tender beef, orzo pasta, and a rich tomato sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, oregano, cinnamon, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Once the beef is tender, stir in the orzo pasta. Cover and cook for an additional 10-12 minutes, or until the orzo is cooked and has absorbed some of the liquid.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Let it sit for 5 minutes before serving.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a splash of red wine when sautéing the onions.
- Substitute the orzo with quinoa or rice for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg