Beef Giouvetsi Orzo (Print Version)
# Ingredients:
→ For the Beef
01 -
1 large onion, chopped finely
02 -
3 minced garlic cloves
03 -
2 tablespoons of olive oil
04 -
2 pounds (900g) of stewing beef, cut into chunks
→ For the Sauce
05 -
1 teaspoon sugar (optional)
06 -
Salt and pepper for seasoning
07 -
2 tablespoons tomato paste
08 -
1 cinnamon stick
09 -
2 bay leaves
10 -
1 teaspoon allspice, ground
11 -
1 can (14 oz) of crushed tomatoes
12 -
1 cup of beef broth
→ For the Pasta
13 -
2 cups warm beef broth or water
14 -
1½ cups of orzo
→ For Topping
15 -
Grated Parmesan or Kefalotyri cheese
16 -
Fresh parsley for sprinkling
# Instructions:
01 -
Warm up some olive oil on medium-high in a Dutch oven. Sprinkle salt and pepper over the beef. Cook in smaller amounts until browned, then set aside.
02 -
In the same pot, cook the onions until soft. Toss in garlic and let it cook for another minute. Add the tomato paste and stir, cooking it for about 1-2 minutes.
03 -
Pour in the crushed tomatoes, cinnamon stick, bay leaves, broth, allspice, and sugar. Stir everything together thoroughly.
04 -
Put the seared beef back into the pot. Let it come to a gentle simmer, then cover and cook on low heat until the meat’s tender, roughly 1.5-2 hours.
05 -
Set the oven to 375°F. Stir the orzo into the sauce, adding warm water if needed. Bake for about 20-25 minutes until the orzo softens.
06 -
Take out the cinnamon stick and bay leaves. Sprinkle with cheese and parsley before serving.
# Notes:
01 -
Can also be cooked entirely on the stovetop
02 -
A hearty dish loved in Greek homes
03 -
Tastes great paired with fresh bread or Greek salad