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Adriana Rose

Beef Giouvetsi: Discover This Comforting Greek Classic!

Beef Giouvetsi is a comforting Greek dish made with tender beef, orzo pasta, and a rich tomato sauce, perfect for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Return the browned beef to the pot. Add the diced tomatoes, beef broth, oregano, thyme, cinnamon, salt, and pepper. Stir well to combine.
  4. 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.
  5. 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.
  6. Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
  7. Serve hot, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 5g

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.

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