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Giouvetsi, a beloved traditional Greek dish, is a hearty stew that harmoniously combines tender beef with the unique texture of orzo pasta. This comforting meal is not only a staple in Greek households but also a popular choice in tavernas across the country. Its rich flavors and satisfying ingredients make it a favorite for family dinners and special occasions alike.

Giouvetsi recipe (Greek Beef stew with Orzo pasta)

Discover the rich flavors of Giouvetsi, a traditional Greek beef stew with orzo pasta that's perfect for family gatherings and special occasions. This comforting dish combines tender beef, aromatic spices, and hearty ingredients, creating a memorable meal that invites everyone to share. Learn to prepare this delicious recipe while celebrating Greek culture and communal dining. Bring a taste of Greece to your table! #Giouvetsi #GreekFood #ComfortFood #BeefStew #Orzo #MediterraneanCooking #FamilyRecipes
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Ingredients
  

2 lbs (900g) beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

2 medium carrots, diced

1 bell pepper (red or yellow), chopped

1 can (14 oz) crushed tomatoes

4 cups beef broth (or stock)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon cinnamon

Salt and pepper, to taste

2 cups orzo pasta

1 cup grated Kefalotyri or Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

    Sauté Vegetables: In the same pot, add the onion and cook until softened, about 3-4 minutes. Stir in the garlic, carrots, and bell pepper, cooking for an additional 3-4 minutes until they begin to soften.

      Combine Ingredients: Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, oregano, thyme, cinnamon, salt, and pepper. Bring to a boil.

        Simmer: Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beef is tender.

          Add Orzo: Once the beef is tender, stir in the orzo pasta. Cook for an additional 10-12 minutes, uncovered, until the orzo is al dente and has absorbed some of the sauce.

            Final Adjustments: Adjust the seasoning with more salt and pepper as needed. If the stew is too thick, you can add a little more broth or water.

              Serve: Ladle the Giouvetsi into bowls, sprinkle with grated cheese, and garnish with fresh parsley. Enjoy warm with a side of crusty bread, if desired.

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 6-8