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Giouvetsi

Giouvetsi: Cozy Greek Beef Stew for Family Comfort

Giouvetsi is a comforting Greek beef stew with orzo that unites family and friends over a hearty meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Olive oil Essential for sautéing the beef and vegetables; high-quality cooking oil works as a substitute.
  • 2 pounds Diced beef Chuck or stew meat works best; swap for lamb shank or chicken for a variation.
  • 1 large Onion Any type works; shallots offer a milder taste if preferred.
  • 4 cloves Garlic Adjust quantity based on your preference for garlic.
  • 1 cup Red wine For a non-alcoholic option, use beef or chicken broth.
  • 2 tablespoons Tomato paste Adds concentrated tomato flavor.
  • 28 ounces Crushed tomatoes Homemade or hand-crushed plum tomatoes are great substitutes.
  • 1/4 teaspoon Ground nutmeg Use sparingly or omit for a lighter taste.
  • 2 leaves Bay leaves Remember to remove after cooking.
  • 1 stick Cinnamon Ground cinnamon can be used as a replacement.
  • 4 cups Chicken stock Substitute with beef stock for richer flavor.
For the Pasta
  • 1 cup Orzo A quick-cooking small pasta that complements the dish perfectly.
For the Finish
  • 1 cup Grated Kefalotyri or Parmesan Pecorino Romano or other hard cheeses can serve as good alternatives.

Equipment

  • Heavy-bottomed pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced beef, season with a pinch of salt, and brown the meat for about 8-10 minutes. Remove the beef from the pot and set aside.
  2. Add the remaining olive oil, followed by the chopped onion and minced garlic. Sauté for 4-5 minutes until onions are translucent and fragrant.
  3. Pour in the red wine, stirring constantly for 1-2 minutes to deglaze the pot, picking up flavorful bits stuck to the bottom.
  4. Stir in the tomato paste and crushed tomatoes. Add the ground nutmeg, bay leaves, and cinnamon stick. Let it simmer for another 2-3 minutes.
  5. Return the browned beef to the pot along with chicken stock. Stir together and bring the mixture to a gentle boil.
  6. Lower the heat to a gentle simmer and cover the pot. Allow to cook for about 45 minutes, stirring occasionally.
  7. Remove bay leaves and cinnamon stick from the pot before serving.
  8. Stir in orzo pasta and cook according to package instructions, usually about 15-20 minutes, stirring frequently.
  9. Mix in grated Kefalotyri or Parmesan cheese until melted and well combined.
  10. Taste and adjust seasoning with salt and pepper as necessary before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Consider making Giouvetsi a day ahead for deeper flavors; add orzo fresh when reheating.

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