If you’re craving a dish that envelops you in rich, comforting flavors and carries the warmth of a Greek kitchen right to your table, then look no further than Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe. This hearty stew features tender beef simmered slowly with aromatic spices and luscious tomato sauce, perfectly complemented by tender orzo pasta that soaks up every bit of the savory goodness. It’s the kind of meal that feels like a warm hug on a plate, ideal for sharing and savoring any time you want a taste of authentic Greek comfort food.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how straightforward and wholesome the ingredients are, yet each plays a vital role in creating the complex, layered flavors of Beef Giouvetsi. From the mellow sweetness of caramelized onions to the fragrant hint of cinnamon, every element adds something special to this traditional stew.
- Olive oil: Use good quality extra virgin olive oil for a silky base that deepens the flavor as you brown the beef.
- Beef stew meat: Cubed and browned to lock in juices, the beef becomes meltingly tender after slow simmering.
- Onion: Chopped and sautéed for a subtle sweetness that balances the acidity of the tomatoes.
- Garlic: Minced to infuse the stew with its signature aromatic punch.
- Diced tomatoes: The heart of the stew’s rich, tangy sauce that brings vibrant color and moisture.
- Beef broth: Adds depth and umami, making the stew irresistibly savory.
- Orzo pasta: This petite, rice-shaped pasta softens perfectly in the stew, creating a creamy, comforting texture.
- Dried oregano: Brings a subtle earthiness and loads of classic Greek flavor.
- Cinnamon: Just a pinch adds warmth and a hint of exotic complexity.
- Salt and pepper: Essential for seasoning and balancing all the flavors beautifully.
- Fresh parsley: A bright, fresh garnish that adds a pop of color and herbal lift.
How to Make Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium heat. Adding the cubed beef in batches helps you get a beautiful golden-brown crust on all sides. This browning step isn’t just for looks – it develops deep, savory flavor that forms the foundation of the stew. Once your beef cubes have that perfect sear, remove them from the pot to keep for later.
Step 2: Sauté Aromatics
In the same pot, toss in your chopped onions and minced garlic. Sautéing them until soft and fragrant releases their sweetness and mellows the sharpness of the garlic, which perfectly complements the rich beef. This flavor base is key to making your stew taste like it’s been simmering for hours.
Step 3: Build the Stew
Now it’s time to add your diced tomatoes, beef broth, dried oregano, cinnamon, and of course, the browned beef back into the pot. Bring the mixture to a gentle simmer, cover, and let it cook slowly for about an hour. This patient cooking ensures the beef becomes wonderfully tender and the flavors marry into a deep, luscious sauce.
Step 4: Add the Orzo
Finally, stir in the orzo pasta, and let it cook for another 10 to 12 minutes right in the stew. The orzo soaks up the flavorful sauce and softens into a creamy, satisfying addition that no one will resist. As the stew thickens, you’ll know it’s just about ready.
Step 5: Season and Garnish
A quick adjustment of salt and pepper balances the rich, complex flavors before you dish it out. Sprinkle fresh parsley on top to bring a lively hint of color and herbaceous brightness that lifts the whole dish.
How to Serve Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
Garnishes
While fresh parsley is the classic garnish that pairs beautifully with this stew, feel free to add crumbled feta cheese or a generous grating of Parmesan for an extra layer of richness. A drizzle of good quality olive oil before serving can make it even more luscious and inviting.
Side Dishes
This stew shines wonderfully on its own but pairs perfectly with a simple Greek salad tossed with crisp cucumbers, juicy tomatoes, red onion, and Kalamata olives dressed in olive oil and lemon. Warm, crusty bread or garlic pita on the side is perfect for mopping up every drop of that incredible sauce.
Creative Ways to Present
If you want to make the meal a bit more special, serve Beef Giouvetsi in individual rustic bowls garnished with a sprig of parsley and a wedge of lemon on the side to add a little zing if desired. For gatherings, a large terracotta dish straight from oven to table brings a cozy, authentic touch that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Giouvetsi keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful as the first.
Freezing
This stew freezes very well, making it a great dish for meal prep. Freeze portions in freezer-safe containers for up to 3 months, ensuring you have a comforting dinner ready whenever you need a taste of Greece.
Reheating
When reheating, warm the stew gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it’s too thick. This keeps the orzo perfectly tender and the beef juicy without drying out.
FAQs
Can I use other types of pasta instead of orzo?
While orzo is traditional and has a perfect shape and texture for this stew, you can substitute with small pasta shapes like acini di pepe or even small shells. Avoid pasta that swells too large or cooks unevenly.
Is there a vegetarian version of Beef Giouvetsi?
You can definitely make a vegetarian version by swapping beef broth with vegetable broth and using hearty vegetables like mushrooms or eggplant instead of beef. The spices and orzo keep it flavorful and satisfying.
How long does it take to cook the stew until the beef is tender?
Simmering for about 1 hour usually yields tender, melt-in-your-mouth beef. If your meat isn’t as tender as you’d like, simply extend cooking by 15-20 minutes until perfect.
Can I prepare Beef Giouvetsi in a slow cooker?
Absolutely! Brown the beef and sauté aromatics first, then transfer everything to your slow cooker. Cook on low for 6-7 hours, adding the orzo in the last 20 minutes to prevent overcooking.
What wine pairs well with Beef Giouvetsi?
A medium-bodied red wine like a Greek Agiorgitiko or a Merlot complements the stew’s rich flavors without overpowering them, making your meal even more special.
Final Thoughts
Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe invites you to slow down and savor the soulful flavors of Greece in every hearty bite. Whether you’re cooking for family, friends, or just yourself, this dish promises warmth, comfort, and a little culinary adventure all in one pot. Give it a try, and watch it become a beloved favorite in your kitchen as it has in so many Greek homes.
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Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Greek
Description
Beef Giouvetsi is a traditional Greek stew featuring tender beef simmered in a fragrant tomato and beef broth sauce, enriched with cinnamon and oregano, and finished with orzo pasta that soaks up all the delicious flavors. This comforting one-pot meal is garnished with fresh parsley, making it a perfect hearty dinner that combines rich Mediterranean tastes with wholesome ingredients.
Ingredients
Meat and Vegetables
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Canned Goods
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
Grains and Pasta
- 1 1/2 cups orzo pasta
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. This step locks in the beef’s flavor. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3 minutes, stirring occasionally to prevent burning.
- Simmer Stew: Add the diced tomatoes, beef broth, dried oregano, cinnamon, and the browned beef back into the pot. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for 1 hour, allowing the beef to become tender and the flavors to meld together perfectly.
- Cook Orzo: After the beef is tender, stir in the orzo pasta. Continue cooking uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed the sauce, thickening it.
- Season and Garnish: Taste and season the stew with salt and pepper as desired. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- For a richer flavor, use homemade beef broth if available.
- If you prefer a thicker stew, allow it to simmer a bit longer after adding the orzo.
- You can substitute the beef stew meat with lamb for a different variation.
- Ensure to stir frequently once orzo is added to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheat well.
