This Beef Giouvetsi with Orzo is a comforting dish that’s perfect for family dinners. Tender beef simmers with tomatoes and spices, and the orzo adds a fun twist like tiny pasta pillows!
If you ask me, there’s nothing better than a big bowl of this dish on a chilly day. Just grab a spoon, and you might even want to share—maybe! 😉
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for braising since it becomes tender and juicy with slow cooking. If you prefer a leaner option, you can substitute with brisket or even use stewing beef.
Orzo: This tiny pasta is perfect for absorbing flavors. If you don’t have orzo, you could swap in other small pasta shapes like ditalini or even rice, though cooking times will change.
Olive Oil: Adds richness to the dish. You can replace it with vegetable oil, but I enjoy the flavor olive oil brings to the beef and onions.
White Wine: This adds depth and helps deglaze the pot. You can leave it out if desired, or use chicken broth or a splash of vinegar for a bit of acidity.
How Do You Brown Meat Perfectly?
Browning the beef is crucial for building flavor. Here’s how to get a nice sear:
- Make sure your beef is dry; pat it with paper towels to reduce moisture.
- Preheat the pan before adding olive oil—it should shimmer, not smoke.
- Don’t overcrowd the pan; work in batches to allow each piece to sear properly.
- Leave the meat undisturbed for a few minutes on each side; flipping too often hinders browning.
This way, you’ll lock in flavors and achieve that beautiful crust!
How Do You Ensure Tender Beef in Stews?
Cooking the meat low and slow is key to tenderness. Here are some tips:
- Use a heavy pot or Dutch oven to distribute heat evenly.
- Keep the lid on while it braises to trap moisture, helping the beef cook through without drying out.
- Allow sufficient cooking time—tenderness comes from patience, so don’t rush it!
With these tips, you’ll have beef that’s melt-in-your-mouth tender in no time!
Beef Giouvetsi with Orzo
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) diced tomatoes
- 2 tbsp tomato paste
- 1 cup dry white wine (optional)
- 4 cups beef broth
- 1½ cups orzo pasta
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Crumbled feta cheese, for topping
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 2.5 to 3 hours total to cook, including braising in the oven. The long cooking time is well worth it as it allows the flavors to meld beautifully and the beef to become super tender!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This way, it’s ready for your pot when you’re done preparing the ingredients.
2. Brown the Beef:
In a large, heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels to help them brown nicely. Brown the beef in batches, making sure to get all sides seared evenly. Once browned, remove the beef from the pot and set it aside.
3. Sauté the Aromatics:
Lower the heat to medium. Add the chopped onion to the pot and sauté until it’s soft and translucent, which should take about 5 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant—this adds a delicious aroma!
4. Build the Base:
Mix in the tomato paste and cook for about a minute to deepen the flavors. Then, add the diced tomatoes, ground cinnamon, dried oregano, salt, and pepper. If you’re using white wine, pour it in now and let it simmer for 3-4 minutes to reduce slightly.
5. Combine and Simmer:
Return the browned beef to the pot. Pour in the beef broth and bring this mixture to a simmer. This is the foundation of your flavorful stew.
6. Braise in the Oven:
Cover the pot with a lid and place it in the preheated oven. Allow it to braise for about 2 to 2½ hours, or until the beef is fork-tender. This slow cooking makes the meat juicy and flavorful!
7. Add the Orzo:
Once the beef is tender, carefully remove the pot from the oven. Pour the orzo pasta evenly over the stew but do not stir it. This helps the orzo cook evenly in the juices. Return the pot uncovered to the oven and bake for another 20-25 minutes, until the orzo is tender and has absorbed a good amount of the liquid.
8. Final Touch:
Once done, take the pot out of the oven and gently stir the mixture to combine the orzo with the beef and sauce. This gives each bite a luscious mix of flavors!
9. Serve and Enjoy:
Dish up this hearty meal while it’s hot. Garnish with chopped fresh parsley and sprinkle crumbled feta cheese on top for a tasty finish. Enjoy your delicious Beef Giouvetsi with Orzo!
This flavorful delight is sure to warm your heart and fill your belly!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its richness and tenderness, you can also use brisket or round. Just make sure it’s suitable for slow cooking to achieve that melt-in-your-mouth texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of broth or water if it seems dry.
Can I Make This Recipe Without Wine?
Yes, you can leave out the wine if you prefer. Substitute it with an equal amount of beef broth or add a splash of vinegar for acidity, which will help enhance the flavors of the dish.
What Should I Serve with Beef Giouvetsi?
This dish is delicious on its own, but you can also serve it with a fresh garden salad or warm crusty bread to soak up all the tasty sauce. Enjoy!