Go Back

Beef Giouvetsi

A comforting dish featuring tender, braised beef and orzo pasta in a rich tomato sauce, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 14.5 ounces can diced tomatoes with juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt, adjust to taste
  • 1 cup orzo pasta
  • to taste Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the bite-sized beef chunks, seasoning with salt and pepper. Brown the beef on all sides (about 5-7 minutes).
  3. Once the beef is seared, add the chopped onion and minced garlic. Sauté for about another 3-4 minutes until the onions become translucent and fragrant.
  4. Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release any flavorful bits. Stir in oregano, cumin, and adjust seasoning to taste.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.
  6. Once the beef is tender, stir in the orzo. Cook for an additional 10-12 minutes, or until the orzo is al dente. If the mixture is too thick, add a bit more broth.
  7. Remove from heat. Serve hot, garnished with fresh parsley.

Notes

Substitutions for beef chuck can include lamb or goat meat. Monitor the liquid level while braising to avoid drying out.