Description
How to make authentic Greek beef giouvetsi with tender beef, orzo pasta and tomatoes that creates the ultimate Mediterranean comfort food experience.
Ingredients
Scale
Base Ingredients
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 1½ cups orzo pasta
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
Flavor Builders
- ½ cup dry red wine
- 2 tbsp tomato paste
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp dried oregano
- ½ tsp ground allspice
Cooking Essentials
- 3 cups beef broth
- ¼ cup olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup crumbled feta cheese for serving
Instructions
- Sear Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then sear until golden brown on all sides, about 8 minutes total. Don’t overcrowd the pan.
- Sauté Aromatics: Remove beef and add onions to the same pot. Cook until softened and lightly golden, about 5 minutes. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant.
- Deglaze Pan: Pour in red wine, scraping up all those beautiful browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol and concentrate flavors.
- Build Sauce: Return beef to pot and add crushed tomatoes, beef broth, bay leaf, cinnamon stick, oregano, and allspice. Bring to a gentle simmer, then cover and transfer to 325°F oven.
- Braise Beef: Cook covered for 1½ hours until beef is fork-tender and easily shreds. Check occasionally and add more broth if needed to prevent sticking or burning.
- Add Orzo: Remove from oven and stir in orzo pasta, making sure it’s well distributed. Return to oven uncovered for 25-30 minutes until orzo is tender and liquid is absorbed.
- Rest and Serve: Let stand for 10 minutes to allow flavors to meld and sauce to thicken slightly. Remove bay leaf and cinnamon stick, then serve topped with crumbled feta cheese.
Notes
- Sear beef in batches to avoid overcrowding and ensure proper browning for maximum flavor development.
- Check liquid levels every 30 minutes during braising to prevent burning and add broth if needed.
- Orzo can be substituted with other small pasta shapes but adjust cooking times accordingly.
- This dish tastes even better the next day as flavors continue to meld and develop.
- Remove bay leaf and cinnamon stick before serving to avoid unpleasant surprises.
- Fresh feta cheese crumbles much better than pre-packaged for the best texture and flavor.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 42g