Beef Giouvetsi Greek Orzo Pasta (Print View)
Tender beef with orzo in a cinnamon-spiced tomato sauce, topped with cheese and fresh parsley.
# What You'll Need:
→ For the Beef
01 -
2 pounds beef chuck or stew meat, cut into cubes
02 -
2 tablespoons olive oil
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
→ For the Sauce
05 -
1 can (14 ounces) crushed tomatoes
06 -
2 tablespoons tomato paste
07 -
1 cup beef broth
08 -
1 cinnamon stick
09 -
2 bay leaves
10 -
1 teaspoon ground allspice
11 -
Salt and freshly ground black pepper, to taste
12 -
1 teaspoon granulated sugar (optional, to balance acidity)
→ For the Pasta
13 -
1 1/2 cups orzo pasta
14 -
2 cups hot water or beef broth, as needed
→ Optional Toppings
15 -
Grated Kefalotyri cheese or Parmesan
16 -
Fresh parsley, finely chopped, for garnish
# Directions:
01 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper. Sear the beef in batches until deeply browned on all sides, transferring to a plate as each batch is done.
02 -
In the same pot, add the onion and sauté until softened, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute until aromatic. Incorporate the tomato paste and cook for 1 to 2 minutes to enhance the flavor.
03 -
Pour in the crushed tomatoes and beef broth. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using. Mix thoroughly. Return the seared beef and accumulated juices to the pot. Bring to a gentle simmer. Cover and cook over low heat for 1.5 to 2 hours until the beef is fork-tender and the sauce is deeply flavored.
04 -
Preheat the oven to 375°F. Add the orzo directly to the pot, stirring to combine. Add hot water or additional beef broth as needed, ensuring the orzo is submerged but the mixture is not too liquid. Transfer the pot, uncovered, to the oven and bake for 20 to 25 minutes. Stir occasionally until the orzo is cooked through and the sauce is thickened.
05 -
Remove the cinnamon stick and bay leaves from the pot. Serve hot, topped with grated Kefalotyri cheese or Parmesan and a sprinkle of fresh parsley.
# Notes:
01 -
For a creamier texture, add a splash of beef broth if the orzo absorbs too much liquid during baking.
02 -
Allow the beef to rest at room temperature before searing to promote even browning.