In the heart of Greek cuisine lies a treasure trove of comforting and flavorful dishes that have been cherished through generations. Among these culinary gems is Giouvetsi, a traditional Greek stew that embodies the essence of Greek home cooking. This dish combines tender chunks of beef with orzo pasta in a rich, aromatic tomato sauce, creating a meal that is both hearty and satisfying. Whether enjoyed as a family dinner or a special occasion feast, Giouvetsi offers a taste of Greece’s rich culinary heritage. As you prepare this classic recipe, you’ll experience the warmth and hospitality of Greek cooking, making every bite a delicious journey to the Mediterranean.
Here’s a classic recipe for you to enjoy:
Ingredients:
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into cubes
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry red wine (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- Salt and black pepper to taste
- 1 1/2 cups orzo pasta
- 1/2 cup grated Kefalotyri or Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions:
Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
Cook the Aromatics:
In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Deglaze and Simmer:
If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the alcohol evaporates.Stir in the diced tomatoes and tomato paste, mixing well.
Add the Beef and Seasonings:
Return the browned beef to the pot. Add beef broth, oregano, thyme, cinnamon, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beef is tender and the sauce has thickened.
Cook the Orzo:
Stir in the orzo pasta, cover, and continue to cook for another 15-20 minutes, or until the orzo is cooked and has absorbed the flavors of the sauce. If the dish becomes too thick, you can add a bit more beef broth or water.
Finish and Serve:
If desired, sprinkle the grated Kefalotyri or Parmesan cheese on top and let it melt slightly.
Garnish with fresh parsley before serving.
Tips:
- For a richer flavor, you can add a pinch of sugar to balance the acidity of the tomatoes.
- Giouvetsi pairs beautifully with a side of Greek salad and crusty bread.
Enjoy this traditional Greek Giouvetsi as a hearty and comforting meal that brings a taste of Greece to your table!