Description
Beef Giouvetsi is a hearty Greek dish made with tender beef, orzo pasta, and a rich tomato sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the beef cubes. Brown the beef on all sides, about 5-7 minutes.
- Stir in the diced tomatoes (with their juice), beef broth, oregano, thyme, salt, and black pepper. Bring to a simmer.
- Cover the pot and reduce the heat to low. Let it simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth if needed.
- Once the beef is tender, stir in the orzo pasta. Cover and cook for an additional 10-12 minutes, or until the orzo is al dente.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve hot, garnished with chopped parsley.
Notes
- For a richer flavor, add a splash of red wine to the pot after browning the beef and let it reduce for a few minutes before adding the tomatoes and broth.
- You can substitute the orzo with another small pasta shape, such as ditalini or small shells, for a different texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg