Ingredients
Scale
- 2 lbs beef chuck or shoulder, cut into 1 1/2-inch pieces
- 1 1/2 cups orzo pasta (kritharaki)
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth (low sodium)
- 1 bay leaf and 1/2 teaspoon ground cinnamon
Instructions
- Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef pieces generously with salt and pepper, then brown them in batches until nicely seared on all sides. Remove the beef and set aside.
- Step 2: Reduce the heat to medium and add the chopped onion to the pot, sautéing until softened (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Return the beef to the pot, then add the crushed tomatoes, beef broth, bay leaf, and cinnamon.
- Step 3: Bring the mixture to a strong simmer, then reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the beef is fork-tender. Once cooked, preheat your oven to 375°F (190°C) and remove the bay leaf from the stew.
- Step 4: Transfer the beef stew and sauce into a large, deep casserole dish or baking pan. Stir the dry orzo pasta directly into the sauce, ensuring the pasta is fully submerged in the liquid.
- Step 5: Bake uncovered for 20 to 30 minutes, stirring gently halfway through, until the orzo is tender and has absorbed most of the liquid. The final texture should be creamy and thick.
- Step 6: Remove the Giouvetsi from the oven and let it rest for 10 minutes before serving. Serve hot, optionally topped with grated Kefalotyri or Parmesan cheese.
Notes
- Store leftovers in an airtight container for 3–4 days, knowing that the orzo will continue to absorb the sauce upon chilling, resulting in a much thicker consistency.
- To restore the perfect texture, gently reheat portions on the stovetop or in the microwave, incorporating a splash of extra beef broth or water to replace the moisture absorbed by the pasta during storage.
- For a deeply aromatic flavor, bloom the ground cinnamon and a pinch of dried oregano with the garlic and onions for 30 seconds before adding the tomatoes and broth.
- Serve the Giouvetsi hot with a generous grating of Kefalotyri or Pecorino cheese, optionally paired with a crisp Greek salad (Horiatiki) to balance the richness of the stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American