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Greek Beef Orzo Pasta (Giouvetsi) Recipe

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4.3 from 12 reviews

Greek Beef Orzo Pasta (Giouvetsi) is a hearty one-pot meal combining tender slow-cooked beef, a rich tomato sauce, and perfectly cooked orzo pasta. This comforting Greek classic delivers deep flavors from spices, garlic, and red wine, making a satisfying and soulful main course.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Ingredients

Beef and Seasoning

  • 28 ounce (800 g) chuck beef, cut into 3 cm cubes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

Cooking Base

  • 2 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp tomato paste
  • 1/4 cup (60 ml) red wine (optional)
  • 300 g crushed canned tomatoes
  • 2 cups (500 ml) beef stock
  • 4 cups (1 litre) boiling water, divided
  • 3 bay leaves

Pasta

  • 2 cups (400 g) orzo pasta

Instructions

  1. Prepare the Beef: Clean and pat dry your beef, trimming excess fat and sinew. Cut into 3 cm cubes and season thoroughly with salt, pepper, allspice, and nutmeg, mixing well to coat all pieces evenly.
  2. Brown the Beef: Heat a large deep pot on high and add olive oil. Brown the beef cubes in three batches to ensure even caramelization on all sides. Return all browned beef to the pot; add the finely chopped onion and garlic, cooking for about 1 minute until fragrant.
  3. Add Tomato Paste: Stir in the tomato paste and cook until it starts to caramelize and sticks slightly to the bottom of the pot, intensifying flavors.
  4. Deglaze and Simmer: Pour in the red wine (if using), beef stock, and 2 cups (500 ml) of boiling water. Add the bay leaves and mix well. Cover with a lid, bring to a simmer, then reduce heat to low and cook gently for 90 minutes until the beef is tender and falls apart.
  5. Add Orzo and Finish Cooking: Add the remaining 2 cups of boiling water and the orzo pasta to the pot. Stir and continue cooking uncovered for approximately 20 minutes until the orzo is tender and has absorbed flavors.
  6. Serve: Remove bay leaves, sprinkle with grated kefalotyri cheese or parsley, and serve hot for a delicious and comforting meal.

Notes

  • Beef Options: While chuck beef is ideal for its tenderness after slow cooking, you can also use chuck roll, flatiron, or even chicken thighs for variation.
  • Red Wine: Utilize any inexpensive dry red wine to enhance depth of flavor or replace with extra beef stock if preferred.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
  • Measurement Tips: Ingredients are in Australian cup and weight measurements; for best results, weigh ingredients using kitchen scales.

Find it online: https://cheftinaskitchen.com/greek-beef-orzo-pasta-giouvetsi-recipe/