Beef Orzo Giouvetsi (Printer-Friendly Version)
# What You'll Need:
→ For the Sauce
01 -
1 can (14 oz) crushed tomatoes
02 -
2 tablespoons tomato paste
03 -
1 cup beef broth
04 -
1 cinnamon stick
05 -
2 bay leaves
06 -
1 teaspoon ground allspice
07 -
Salt and pepper as you like
08 -
1 teaspoon sugar (optional)
→ For the Beef
09 -
2 pounds (900g) beef chuck or stewing beef, cubed
10 -
2 tablespoons olive oil
11 -
1 big onion, chopped small
12 -
3 minced garlic cloves
→ For Topping
13 -
Freshly grated Kefalotyri or Parmesan cheese
14 -
Chopped parsley for decoration
→ For the Pasta
15 -
1½ cups orzo pasta
16 -
2 cups hot water or broth from beef
# Let's Cook:
01 -
Get a large pot or Dutch oven and heat up the olive oil over medium-high heat. Sprinkle salt and pepper on your beef cubes, then brown the meat in batches. Once browned, place them to the side.
02 -
In the same pot, sauté the onion until it looks golden. Toss in the garlic and let it cook for one minute. Add the tomato paste and stir it around as it cooks for 1 to 2 more minutes.
03 -
Pour in the crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar if needed. Stir everything together.
04 -
Return the beef to the pot, bring it just to a gentle boil, then lower the heat to let it gently simmer. Cover and cook for 1.5 to 2 hours, or until tender.
05 -
Turn on your oven to 375°F. Stir the orzo pasta into the sauce, pouring in hot water if it seems too thick. Put the pot in the oven and bake for about 20-25 minutes, or until the orzo is soft.
06 -
Take out the cinnamon stick and bay leaves. Sprinkle with the grated cheese and chopped parsley just before serving.
# Cook's Notes:
01 -
If you prefer, this can be made entirely on the stovetop.
02 -
This dish is a Greek classic and real comfort food.
03 -
Goes perfectly with bread that’s crusty and a fresh Greek salad.