This Beef Giouvetsi with Orzo is a cozy, hearty dish that brings delicious flavors together. The tender beef simmers beautifully with tomatoes and herbs, making every bite comforting.
Honestly, this dish is like a warm hug on a plate! I love how the orzo soaks up all that yummy sauce. It’s perfect for sharing with friends or family around the dinner table!
Plus, it’s pretty easy to whip up, so don’t worry if you’re not a master chef. Just toss everything in the pot and let it do its magic while you relax with a glass of wine!
Key Ingredients & Substitutions
Beef Stew Meat: I like using chuck roast for its nice marbling, which ensures tenderness. If you’re looking for a leaner option, look for sirloin or round cuts. Just remember, tougher cuts take longer to become tender!
Olive Oil: This adds a lovely richness. If you’re looking for a lighter option, you can use avocado oil. It’s great for high heat and has a mild flavor too!
Tomatoes: Canned tomatoes are convenient, but if you use fresh tomatoes, you may want to add a pinch of sugar to balance the acidity. Keep in mind, fresh tomatoes will take longer to cook down.
Red Wine: It adds depth, but feel free to skip it or use vegetable broth if you prefer a non-alcoholic version. You can also use a splash of balsamic vinegar for a different twist!
Orzo: This small pasta is perfect for soaking up flavor. If you can’t find orzo, ditalini or even rice can be a great substitute!
How Do I Ensure My Beef is Tender?
The key to tender beef lies in cooking it low and slow. Here’s how to do it right:
- Start by browning the beef well; this adds flavor.
- Cook the beef in a covered pot to keep moisture in. It helps produce a lovely, rich sauce.
- Simmer gently for 1.5 to 2 hours. Low heat is your best friend here!
- Check for tenderness with a fork. If it falls apart easily, you’re golden!
If you find the beef isn’t as tender as you’d like, just let it simmer a bit longer. It’ll be worth the wait!
Beef Giouvetsi with Orzo
Ingredients You’ll Need:
For the Dish:
- 1.5 lbs (700 g) beef stew meat, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) diced tomatoes or 3 fresh tomatoes, diced
- 1/2 cup dry red wine (optional)
- 2 cups beef broth or water
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup orzo pasta
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 1.5 to 2 hours to cook. So, you can expect the whole process to take around 2 to 2.5 hours. But don’t worry, most of that time is simmering, which means you can sit back and relax while it cooks!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once it’s hot, add the beef chunks, making sure to brown them on all sides. This will take about 5-7 minutes. When they’re nicely browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, lower the heat to medium. Add the chopped onion and sauté until it becomes soft and translucent—this should take about 5 minutes. Add the minced garlic and sauté for another minute until it’s fragrant. Enjoy that lovely smell!
3. Combine Everything:
Return the browned beef to the pot. Now, add the diced tomatoes, red wine (if you’re using it), beef broth, ground cinnamon, dried oregano, bay leaf, salt, and pepper. Give it a good stir so everything is well mixed.
4. Simmer Away:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours. The goal is tender beef that melts in your mouth!
5. Add the Orzo:
Once the beef is tender, carefully remove the bay leaf. Stir in the orzo pasta, ensuring it’s submerged in the sauce. If it looks a bit dry, you can add about 1 cup of extra broth or water to help the orzo cook.
6. Finish Cooking:
Cover the pot again and let it simmer for another 10-15 minutes. Stir occasionally to make sure the orzo doesn’t stick to the bottom. You’ll know it’s ready when the orzo is tender and has absorbed some of that delicious sauce.
7. Season to Taste:
Finally, taste and adjust the seasoning with more salt and pepper if necessary.
8. Serve and Enjoy!
Serve your Beef Giouvetsi warm, garnished with freshly chopped parsley on top for a burst of color and flavor. Enjoy this hearty Greek dish with your loved ones!
This recipe combines tender beef with a rich tomato sauce and perfectly cooked orzo, creating a delicious and satisfying meal. Enjoy every bite!
Can I Use a Different Type of Meat?
Absolutely! While beef stew meat is traditional, you can use lamb or pork for a different flavor. Just adjust the cooking time as needed, since different meats may require more or less simmering.
What if I Don’t Have Orzo Pasta?
No problem! If orzo isn’t available, you can substitute it with ditalini, small shells, or even rice. Just make sure to adjust the cooking time according to the pasta or rice you choose to use.
Can I Make This Dish Ahead of Time?
Yes, it’s perfect for meal prep! You can make it a day in advance and store it in the fridge. Just reheat gently on the stove, adding a splash of broth if it seems too thick.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing portions. Just be sure to thaw it overnight in the fridge before reheating!
