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Beef Giouvetsi

A comforting Greek-style beef stew cooked slowly until the meat melts, finished with orzo that soaks up all the tomatoey juices. Perfect for family meals and great for preparing ahead.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef, cut into 1–1.5 inch cubes (chuck or stewing beef recommended) Chuck is ideal for tenderness.
  • 1 cup orzo pasta (regular or gluten-free) Use certified gluten-free orzo to make GF.
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth (plus extra if needed) Low-sodium chicken or vegetable broth can be used.
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon Use sparingly for subtle warmth.
  • Salt and pepper, to taste
  • Grated cheese (feta or Parmesan) for topping
  • 2 tablespoons olive oil for cooking

Method
 

Cooking Instructions
  1. Heat olive oil in a large, heavy pot over medium heat. Pat beef cubes dry and brown them in batches, transferring browned pieces to a plate.
  2. Add the chopped onion to the pot and cook until soft and translucent, about 5–7 minutes. Stir in minced garlic and cook for 30–60 seconds until fragrant.
  3. Return the beef to the pot. Pour in diced tomatoes (with juices) and 1 cup beef broth. Stir in oregano, ground cinnamon, and a generous pinch of salt and pepper.
  4. Bring the mixture to a gentle simmer, reduce heat to low, cover, and let it cook for 1.5 to 2 hours, checking at the 1-hour mark.
  5. With about 15 minutes left, stir in the orzo. If the stew looks too thick, add a splash more broth or water.
  6. Simmer uncovered, stirring occasionally, until the orzo is cooked al dente and has absorbed some sauce.
  7. Taste and adjust seasoning. Serve hot, topped with grated feta or Parmesan.

Notes

Refrigerate leftovers promptly and store in airtight containers for up to 3–4 days. Portion for freezing up to 3 months. Gently reheat on the stovetop or microwave.