Beef Giouvetsi is a comforting Greek dish made with tender beef, orzo pasta, and a rich tomato sauce, perfect for family gatherings.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Greek
Diet:Gluten Free
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
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup orzo pasta
1 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 garlic. Sauté until the onion is translucent, about 3-4 minutes.
Return the browned beef to the pot. Add the diced tomatoes, beef broth, oregano, thyme, cinnamon, salt, and pepper. Stir well 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.
Serve hot, garnished with chopped parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes when sautéing the onion and garlic.
You can substitute the orzo with any small pasta shape or even quinoa for a gluten-free option.