Description
Hearty Greek giouvetsi blends tender beef, rich tomato sauce, and orzo in a comforting Mediterranean masterpiece. Rustic flavors and slow-cooked goodness will transport you straight to a cozy Greek kitchen, inviting warm memories with each savory bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) beef chuck roast, cut into bite-sized pieces
- 1 cup (240 milliliters) orzo pasta
- 28 ounces (794 grams) canned crushed tomatoes
- 3 cups (720 milliliters) low-sodium beef broth
Aromatics and Herbs:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
Cooking and Seasoning:
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm olive oil in a robust pot over medium heat, gently sautéing onions until they become translucent and release their sweet aroma, approximately 5 minutes.
- Elevate the heat to medium-high and methodically brown beef chunks in sequential batches, ensuring each piece develops a rich, golden exterior.
- Introduce minced garlic, dried oregano, salt, and pepper to the pot, allowing the spices to bloom and release their intense fragrance for roughly 30 seconds.
- Pour crushed tomatoes and beef broth into the pot, using a wooden spoon to delicately scrape and incorporate the caramelized meat remnants from the bottom.
- Allow the mixture to reach a gentle boil, then immediately reduce heat to low. Cover the pot partially and let the stew simmer patiently for approximately 1 hour, allowing the beef to tenderize and flavors to meld.
- During the final 10 minutes of cooking, carefully fold in orzo pasta, stirring occasionally to ensure even cooking and achieving a perfect al dente texture.
- Once the beef is supremely tender and the orzo has absorbed the rich, savory liquid, remove from heat and let the stew rest briefly before serving.
Notes
- Tenderize beef by choosing cuts like chuck or brisket with good marbling for rich, melt-in-your-mouth texture.
- Enhance depth of flavor by deglazing pan with red wine before adding tomatoes and broth for complex, robust taste.
- Prevent orzo from becoming mushy by adding it only in the last 10 minutes of cooking and stirring occasionally to maintain perfect al dente consistency.
- Adapt recipe for gluten-free diets by substituting orzo with quinoa or gluten-free rice pasta without compromising the traditional Greek stew experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 523 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 115 mg