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Greek Giouvetsi (Slow-Cooked Beef with Orzo)
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Greek Giouvetsi (Slow-Cooked Beef with Orzo)

2 h 30 minServes 3Nutri-Score C€€
from @stacys.kouzina3 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • beef chuck (cut into medium chunks)Meat550 g
  • onion (finely chopped)Produce1 piece
  • garlic (clove, minced)Produce1 piece
  • olive oil (for browning and toasting)Pantry60 ml
  • red wineBeverages50 ml
  • crushed tomatoes (grated or crushed)Pantry200 g
  • tomato paste (1 tbsp)Pantry15 g
  • bay leafSpices1 piece
  • allspice berries (whole)Spices3 pieces
  • cinnamon stick (small)Spices1 piece
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • water (hot)Other800 ml
  • orzo pastaGrains250 g
  • kefalotyri (freshly grated, to serve)Dairy60 g

per serving

Nutrition

762kcal

Carbs
68 g
Proteins
43 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Baking dish
  • Oven

step by step

Method

  1. Brown the beef

    • Heat the olive oil in a large pot over medium-high heat.
    • Brown the beef chunks on all sides until nicely caramelized, then remove and set aside.
    Step 1

  2. Sauté onion and garlic

    • In the same pot, add the onion, adding a little more olive oil if needed.
    • Sauté until softened, then add the garlic and cook briefly.
    Step 2

  3. Cook the tomato paste

    • Add the tomato paste and cook, stirring continuously, to develop a deeper flavour.
    Step 3

  4. Deglaze with wine

    • Return the beef to the pot.
    • Pour in the red wine and let it simmer until the alcohol evaporates.
    Step 4

  5. Add tomatoes and spices

    • Add the crushed tomatoes, bay leaf, allspice berries, cinnamon stick, salt and pepper.
    • Stir everything together.
    Step 5

  6. Slow cook the beef

    • Pour in the hot water, just enough to cover the beef.
    • Cover and simmer over low heat until the beef is tender and melt-in-the-mouth.
    Step 6

  7. Toast the orzo

    • Heat the olive oil in a small pan.
    • Add the orzo and toast, stirring constantly, until lightly golden so it stays separate.
    Step 7

  8. Bake

    • Preheat the oven to 180 °C.
    • Transfer the beef and all the sauce to a baking dish or clay pot, add the toasted orzo and stir gently, adding a little hot water if needed so the orzo is well covered.
    • Bake, stirring once halfway through.
    Step 8

  9. Rest and serve

    • Remove from the oven while the orzo is still slightly saucy.
    • Let it rest before serving.
    • Top with freshly grated kefalotyri.
    Step 9
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