This Classic Beef Giouvetsi is a warm, comforting dish made with tender beef and small orzo pasta baked in a rich tomato sauce. It’s a true family favorite!
Making this dish is like giving everyone a big hug on a plate. I love how the orzo soaks up all the flavors, making it super tasty. Perfect for cozy nights with loved ones!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking, as it becomes tender and flavorful. If you’re looking for alternatives, you can use brisket or short ribs, but make sure they have enough fat for tenderness.
Orzo Pasta: Orzo lends a lovely texture, but if it’s hard to find, you could swap in other small pasta shapes like ditalini or even rice. Just keep an eye on the cooking time as it may vary!
Red Wine: While it adds depth to the dish, you can skip it if you prefer. A splash of red wine vinegar or extra beef broth can also work well in its place.
Cheese: I love using Kefalotyri for its unique flavor, but Parmesan or Pecorino Romano are great substitutes. You can even try a non-dairy cheese if you need it for dietary reasons!
How Do I Make Sure the Beef is Tender?
Getting tender beef in this dish relies on cooking it low and slow. Here are some tips for success:
- First, sear the beef well. This adds flavor and helps lock in juices.
- Cook it in the oven at a low heat. The covered pot keeps moisture in, which is key for tender meat.
- Be patient! Braise the beef for a full 2 hours for the best results. You’ll know it’s ready when a fork can easily shred it.
How Do I Get the Orzo Just Right?
Cooking orzo so it’s tender but not mushy can be tricky. Here are some pointers:
- Add the orzo to the simmering mixture and give it a good stir after mixing it in. This prevents it from sticking.
- Keep the heat low and cook it uncovered, stirring occasionally to check doneness.
- If it looks too dry, don’t hesitate to add a bit more broth or water to keep it saucy!
Enjoy creating your Classic Beef Giouvetsi with these helpful tips!
Classic Beef Giouvetsi with Tender Orzo
Ingredients You’ll Need:
For the Beef:
- 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
- 3 tbsp olive oil
For the Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup dry red wine (optional)
- 4 cups beef broth or stock
For the Pasta:
- 1 cup orzo pasta
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Serving:
- ½ cup grated Kefalotyri or Parmesan cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and 2 hours to cook, making it a total of about 2 hours and 15 minutes. It’s perfect for a weekend family meal or for impressing guests!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough once we’re ready to braise the beef.
2. Searing the Beef:
In a large, oven-safe pot or Dutch oven, pour in the olive oil and heat it over medium-high heat. Add the beef cubes in batches to prevent overcrowding. Brown the beef well on all sides, which should take about 5-7 minutes. Once done, remove the beef and set it aside on a plate.
3. Sautéing the Aromatics:
Using the same pot, add the chopped onion. Sauté for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and let it cook for another minute until it’s fragrant.
4. Building Flavor:
Next, stir in the tomato paste and cook for a couple of minutes. This deepens the flavors beautifully! Now, pour in the crushed tomatoes and, if you’re using it, the red wine. Scrape the bottom of the pot to loosen any delicious brown bits. Let this mixture simmer for 5 minutes.
5. Combining Ingredients:
Return the browned beef to the pot. Toss in the dried oregano, thyme, bay leaf, and sprinkle with salt and pepper. Then pour in the beef broth—make sure the beef is mostly covered by the liquid.
6. Braising the Beef:
Bring everything to a gentle simmer on the stovetop. Once bubbling, cover the pot with its lid and transfer it to your preheated oven. Braise for about 2 hours until the beef is fork-tender.
7. Adding the Orzo:
When the beef is ready, carefully take the pot out of the oven. Bring it back to a simmer on the stovetop over low heat. Stir in the orzo pasta and let it cook uncovered. Stir occasionally until the orzo is cooked and absorbs most of the sauce, about 15 minutes. If it looks a little dry, just add a splash more broth or water!
8. Final Seasoning:
Once the orzo is tender, taste the dish and adjust the seasoning with salt and pepper. Don’t forget to remove the bay leaf at this point!
9. Serving the Dish:
Serve your beautiful Giouvetsi hot, topped with a generous sprinkle of grated Kefalotyri or Parmesan cheese. Garnish with fresh chopped parsley for a pop of color.
Enjoy this hearty, comforting Classic Beef Giouvetsi with Tender Orzo! Perfect for sharing with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Another Type of Meat?
Absolutely! While beef chuck is recommended for its tenderness, you can substitute with lamb or pork. Just keep in mind that cooking times may vary depending on the cut of meat used.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the orzo with a gluten-free pasta alternative or even quinoa. Adjust the cooking time based on the substitute you choose to ensure it cooks properly.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Let the dish cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. When reheating, thaw in the fridge overnight and reheat gently on the stovetop with a splash of broth to keep it moist.
What Can I Serve with Giouvetsi?
This dish pairs beautifully with a simple side salad, crusty bread, or even roasted vegetables. For a complete meal, consider serving a light Greek yogurt dip on the side!