Beef Giouvetsi is a hearty dish packed with tender beef and flavorful orzo pasta. It’s baked with a tasty tomato sauce, making it a warm and comforting meal for any day.
Honestly, who doesn’t love a dish that combines pasta and beef? I can’t resist the rich flavors and the way everything just comes together. Plus, one pot means easy clean-up! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking, as it becomes tender and flavorful. If not available, brisket or round steak can work as substitutes. Both still give a nice texture!
Orzo: This pasta’s tiny rice shape is what makes this dish special. If you’re looking for a gluten-free option, try quinoa or rice instead. They can soak up the sauce just as well!
Red Wine: While it’s optional, the red wine adds depth to the flavor. If you want to skip it, consider using more beef broth instead or even a splash of balsamic vinegar for a bit of acidity.
Spices: Ground cinnamon and allspice give this dish its unique warmth. If you want a slightly different flavor, try using nutmeg or even a hint of smoked paprika for a twist!
What’s the Best Way to Brown the Beef for Flavor?
Browning the beef is key! It develops delicious flavor and a nice crust. Here’s how to do it right:
- Preheat your pot to medium-high before adding oil.
- Don’t crowd the beef; brown it in batches to achieve a good sear. Overcrowding results in steaming instead of browning.
- Let it cook without moving it for a few minutes to form a nice crust. Then turn it to brown all sides.
- Once browned, remove it to a plate. This keeps the meat juicy and locks in the flavors.
These techniques help your Beef Giouvetsi pack maximum flavor in every bite!
Beef Giouvetsi with Orzo
Ingredients You’ll Need:
For the Beef:
- 2 lbs (900 g) beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Vegetables and Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) dry red wine (optional)
- 3 cups (720 ml) beef broth
For the Pasta:
- 1 1/2 cups (270 g) orzo pasta
For Garnish:
- 2 tbsp fresh parsley, chopped
- Greek yogurt or feta cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 2 1/2 hours to cook. You’ll spend some time browning the beef and sautéing the vegetables, then let the oven do the work while the flavors meld beautifully.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s hot and ready for the dish when you’re done preparing the beef and sauce.
2. Brown the Beef:
In a large, ovenproof pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, brown the beef on all sides, about 4-5 minutes per batch. Once browned, transfer the beef to a plate and set it aside.
3. Sauté the Onions and Garlic:
In the same pot, add the remaining tablespoon of olive oil. Throw in the chopped onion and sauté until soft and translucent, which should take about 5 minutes. Then, add the minced garlic, cinnamon, and allspice, cooking for another minute until you can smell those wonderful aromas.
4. Combine and Braise:
Return the browned beef to the pot. Pour in the crushed tomatoes, optional red wine, and beef broth. Stir everything together and bring the mixture to a simmer. Cover the pot and place it in the oven. Let it braise for about 1 1/2 to 2 hours, or until the beef is nice and tender.
5. Add the Orzo:
Once the braising is done, remove the pot from the oven. Stir in the orzo pasta, making sure it’s well mixed into the sauce. Return the pot to the uncovered oven and bake for another 20-25 minutes. Stir halfway through, and watch as the orzo cooks and absorbs the rich flavors of the dish.
6. Taste and Adjust:
After cooking, taste the dish and add more salt and pepper if needed. This is your chance to make it absolutely delicious!
7. Serve and Enjoy!
Serve your Beef Giouvetsi hot, garnished with chopped parsley. For an extra touch of creaminess, add a dollop of Greek yogurt or sprinkle some crumbled feta cheese on top. Enjoy this warm and comforting dish that’s sure to please your taste buds!
Can I Use A Different Cut of Beef?
Absolutely! While beef chuck is ideal for this dish due to its tenderness after slow cooking, you can also use brisket or round steak. Just keep in mind that the cooking time may vary based on the cut you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth if needed to loosen the mixture.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the beef and sauce ahead of time and refrigerate it overnight. When you’re ready to serve, simply heat it on the stovetop until warmed through, then stir in the orzo and bake as directed.
Is There a Gluten-Free Option for Orzo?
Yes! If you want a gluten-free alternative, you can substitute orzo with quinoa or a gluten-free pasta option. Both will work well in absorbing the flavors of the sauce!
