Beef Giouvetsi with Orzo is a cozy dish that wraps up tender beef in a flavorful tomato sauce, served with tiny pasta called orzo. It’s like a warm hug in a bowl!
This meal is perfect for when you want something hearty without too much fuss. I love how the orzo soaks up all that tasty sauce. Plus, it’s great for leftovers—if there are any! 🍽️
Key Ingredients & Substitutions
Beef: For this recipe, beef chuck is a great choice due to its tenderness after slow cooking. If you’re looking for alternatives, try using beef brisket or even lamb for a different flavor. Just remember, tougher cuts become melt-in-your-mouth tender when cooked slowly!
Orzo Pasta: While orzo is the star here, you can easily swap in other small pasta shapes like ditalini or even rice if you’re in a pinch. Just adjust the cooking time based on what you’re using.
Tomatoes: Canned diced tomatoes are fantastic for convenience, but if you have fresh tomatoes, you can chop them and use them instead. For a smoother sauce, blend them before adding to the pot, or use crushed tomatoes for a different texture.
Cheese: Kefalotyri is a traditional choice that adds a nice depth of flavor, but Parmesan works just as well. If you’re looking for something dairy-free, try a vegan cheese or skip it altogether!
How Do I Ensure My Beef is Tender and Flavorful?
Getting tender and flavorful beef takes a bit of technique! First, browning the meat is essential—this locks in flavor. Use a heavy pot and don’t overcrowd it! Cook in batches.
- Heat oil until shimmering before adding beef.
- Cook on medium-high for 5-7 minutes until each piece is browned on all sides, then remove them.
- Slow cooking is your friend! After adding the beef back, keep the heat low and let it simmer for 1.5 to 2 hours. Stir occasionally.
This slow cooking helps break down the connective tissues, making it tender. Add liquid if it looks dry, so it stays juicy!
Beef Giouvetsi with Orzo
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef stew meat, cut into 1 1/2-inch cubes (preferably chuck or chuck roast)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon ground cinnamon (optional for warm flavor)
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Sauce:
- 1 (14-ounce/400g) can diced tomatoes, with juice
- 1/4 cup tomato paste
- 2 cups beef broth (preferably low sodium)
For the Orzo:
- 1 1/2 cups orzo pasta
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Kefalotyri or Parmesan cheese, for serving
Time Needed:
You will need about 15 minutes for preparation, and the dish will need to cook for 1 1/2 to 2 hours to ensure the beef is tender. In total, you can expect about 2 hours and 15 minutes from start to finish, including cooking time.
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating 2 tablespoons of olive oil in a heavy large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Add them in batches to the hot pot, making sure to brown all sides without overcrowding the pan; this should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside.
2. Sautéing the Aromatics:
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion over medium heat for about 5 minutes until it becomes translucent and soft. Then, stir in the minced garlic, oregano, thyme (if you’re using it), ground cinnamon, and crushed red pepper flakes (if you like some heat). Cook for another 1-2 minutes until everything is fragrant.
3. Mixing Everything Together:
Return the browned beef to the pot and mix it well with the aromatic mixture. Add the canned diced tomatoes (with juice), tomato paste, and beef broth. Stir everything together to combine all the flavors.
4. Simmering the Stew:
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook until the beef is very tender, which should take about 1 1/2 to 2 hours. It’s important to stir occasionally and add more broth or water if the mixture looks too dry.
5. Cooking the Orzo:
When the beef is tender, stir in the orzo pasta. Ensure there’s enough liquid to cook the pasta; you might need to add up to 1 cup more broth or water. Cover the pot again and let it simmer gently for about 10-12 minutes or until the orzo is cooked and tender. Remember to stir occasionally to prevent the pasta from sticking.
6. Final Touches:
Before serving, taste the stew and adjust the seasoning with salt and freshly ground black pepper if necessary. Serve the Beef Giouvetsi hot, garnished with freshly chopped parsley and a generous sprinkle of grated Kefalotyri or Parmesan cheese for a delicious finish!
Enjoy your hearty, comforting Beef Giouvetsi with Orzo, bursting with rich tomato flavors and tender beef! 🍽️
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast is ideal for its tenderness, you can also use brisket or even round cuts. Just remember that tougher cuts benefit from longer cooking times to become tender.
Can I Make This Recipe Ahead of Time?
Yes! This dish actually tastes even better the next day as the flavors meld together. You can prepare it a day in advance, let it cool, and store it in the fridge. Just reheat gently on the stovetop when ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to prevent it from drying out and warm it on the stove or in the microwave, stirring occasionally.
Can I Use Other Types of Pasta?
Yes, you can substitute orzo with small pasta shapes like ditalini or even couscous. Just adjust the cooking time according to the pasta you choose to ensure it’s cooked perfectly!