Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Orzo pasta: 1 pound
- Olive oil: 1/4 cup
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Crushed tomatoes: 28 ounces
- Tomato paste: 2 tablespoons
- Beef broth: 6 cups
Instructions
- Step 1: Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the browned beef and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the crushed tomatoes, tomato paste, beef broth, and return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the beef is very tender.
- Step 4: Preheat oven to 350°F (175°C). Stir the orzo pasta into the beef mixture.
- Step 5: Transfer the pot to the preheated oven, uncovered, and bake for 20-25 minutes, or until the orzo is cooked through and has absorbed most of the liquid. If the orzo dries out too quickly, add a little more beef broth or water.
Notes
- Store leftover Beef Giouvetsi in an airtight container in the refrigerator for up to 3 days.
- Reheat Giouvetsi gently in the oven or on the stovetop, adding a splash of broth if needed to loosen the orzo.
- Garnish each serving with a sprinkle of grated Kefalotyri or Parmesan cheese and a sprig of fresh parsley or dill for a burst of flavor.
- For a richer flavor, consider searing the beef a little longer to develop a deeper, caramelized crust before braising.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American