Description
Giouvetsi is a traditional Greek baked beef stew featuring tender beef chuck slow-cooked in a rich tomato and wine sauce, combined with orzo pasta and topped with salty Kefalotyri or Parmesan cheese. This hearty, comforting dish is perfect for family dinners and showcases classic Mediterranean flavors with warm spices like cinnamon and allspice.
Ingredients
Scale
Beef and Sauce
- 2 lbs beef chuck, cut into large cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 bay leaf
- Salt and black pepper to taste
Pasta and Garnish
- 1 1/2 cups orzo pasta
- 1/2 cup grated Kefalotyri or Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and season: Preheat your oven to 350°F (175°C). Season the beef cubes generously with salt and black pepper to enhance their flavor.
- Sear the beef: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches until all sides are nicely seared, then remove and set aside to retain juices.
- Sauté aromatics and build sauce: In the same pot, cook the chopped onion until soft, about 5 minutes. Add minced garlic and sauté for an additional minute. Stir in tomato paste and cook for 1–2 minutes until it darkens in color.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom to enrich the sauce.
- Add liquids and spices: Add crushed tomatoes, beef broth, cinnamon, allspice, bay leaf, and return the seared beef cubes to the pot. Bring to a gentle simmer on the stovetop.
- Braise in oven: Cover the pot with a lid and transfer it to the oven. Bake for 1 1/2 hours until the beef is tender and flavorful.
- Add orzo and finish baking: Remove the lid, stir in the orzo pasta, and return the pot uncovered to the oven. Bake for another 20–25 minutes, stirring halfway, until the orzo is tender and has absorbed most of the liquid.
- Serve: Sprinkle grated cheese and chopped parsley over the stew before serving. Serve warm straight from the pot for a comforting meal.
Notes
- Traditionally topped with grated Kefalotyri cheese, but Parmesan or Romano cheeses are good substitutes.
- You can substitute beef with lamb or chicken for different flavor variations.
- Let the stew rest for 5–10 minutes after baking to allow flavors to meld and improve texture.
- If you prefer a thicker sauce, slightly reduce the broth or cook uncovered a bit longer after adding orzo.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Greek
