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Beef Giouvetsi Braised Beef and Orzo

Beef Giouvetsi Braised Beef and Orzo
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Classic Greek stew where beef is slowly braised until falling apart tender in aromatic tomato sauce with cinnamon before adding orzo pasta.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound beef chuck (or lamb), cut into bite-sized cubes
  • Salt and pepper to taste
  • 1 onion, diced
  • 1 carrot, shredded (optional)
  • 3 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • ¼ cup red wine (or beef broth)
  • 3 cups beef broth (or chicken/vegetable broth)
  • 1 (14.5 ounce) can tomatoes, crushed with hands
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 2 dried bay leaves
  • 1 cup orzo pasta (gluten-free if needed)

Instructions

  1. Heat oil in large oven-safe pan over medium-high heat. Season beef with salt and pepper. Brown 2-4 minutes per side. Set aside.
  2. Add onion and cook until tender, about 5 minutes. Add carrot if using and cook 1 minute. Add garlic and tomato paste, cook 1 minute.
  3. Add wine and deglaze pan, scraping up brown bits as wine sizzles.
  4. Add broth, tomatoes, cinnamon, allspice, nutmeg, bay leaves, and beef. Mix and either: (1) bring to boil, reduce to low, simmer covered 2-4 hours; OR (2) cover, bake at 275°F for 2-4 hours; OR (3) transfer to slow cooker on LOW 8-10 hours or HIGH 4-6 hours.
  5. Mix in orzo and either: (1) bring to boil and cook 10 minutes; OR (2) cover, return to oven 10-15 minutes; OR (3) cook on HIGH covered 10-15 minutes.
  6. Remove bay leaves, rest 5 minutes, and serve hot.

Notes

  • Use beef chuck for best braising results – marbling keeps meat tender.
  • Brown beef well for deep flavor development.
  • Crush tomatoes with hands for rustic texture.
  • Lamb is traditional alternative to beef.
  • Leftovers taste even better the next day.

Nutrition

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