Description
How to make tender beef giouvetsi with orzo pasta and rich tomato sauce that brings authentic Greek comfort to your dinner table tonight.
Ingredients
Scale
Base Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 lb orzo pasta
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
Flavor Builders
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 bay leaf
- 1 cinnamon stick
Seasonings
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- Salt and black pepper to taste
- 1/4 cup olive oil
Finishing Touches
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides for 8-10 minutes. Don’t overcrowd the pan or the meat will steam instead of browning properly.
- Build Base: Remove beef and set aside. Add diced onion to the same pot and cook until softened and golden, about 5 minutes. Add minced garlic and cook for another minute until fragrant and aromatic.
- Deglaze Pan: Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to your sauce.
- Add Liquids: Return beef to pot and add crushed tomatoes, beef broth, bay leaf, cinnamon stick, oregano, and allspice. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
- Cook Orzo: Remove bay leaf and cinnamon stick. Stir in orzo pasta and continue cooking uncovered for 15-20 minutes, stirring occasionally, until pasta is tender and sauce has thickened to coat everything beautifully.
- Final Seasoning: Taste and adjust seasoning with salt and pepper as needed. The beef should be fork-tender and the orzo perfectly cooked with a creamy, rich sauce coating every piece.
- Serve Hot: Ladle into bowls and top with crumbled feta cheese and fresh chopped parsley. Serve immediately while hot for the most comforting, satisfying Greek dining experience at home.
Notes
- Brown the beef in batches to avoid overcrowding and ensure proper caramelization for maximum flavor.
- Add orzo only in the final 20 minutes to prevent it from becoming mushy and overcooked.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheat gently with added liquid to restore the perfect sauce consistency.
- The dish tastes even better the next day as flavors meld together beautifully.
- Freeze portions for up to 3 months, though orzo texture may change slightly.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g