Beef Giouvetsi takes me back to my childhood. The rich, comforting flavors remind me of cozy dinners at home with family. My dad, James, loved making this dish on special occasions. I can still hear his laughter as he stirred the pot, and the smell would fill our kitchen.
Today, I want to share with you how to make this delightful dish that is sure to warm your heart and feed your loved ones.
Your Ingredients List
- 1.5 lbs beef, cubed
- 1 cup orzo pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Grated cheese (Kefalotyri or Parmesan) for topping
- Olive oil
My Go-To Equipment
- A large pot
- A wooden spoon
- A cutting board
- A sharp knife
- Measuring cups and spoons
- Serving bowls
The Simple Steps to Follow
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef on all sides, then remove and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the diced tomatoes, tomato paste, beef broth, oregano, cinnamon, and browned beef back into the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours until the beef is tender.
- Stir in the orzo pasta and cook for an additional 10-12 minutes until the pasta is al dente.
- Serve topped with grated cheese, and enjoy with crusty bread and a Greek salad.
Healthy Twists on a Classic
You can give Beef Giouvetsi a healthier twist by using lean cuts of beef or even substituting beef with turkey or chicken. Adding more vegetables, like spinach or bell peppers, can boost the nutritional value while keeping it delicious. Whole grain orzo pasta can also be a great alternative to increase fiber.
Serving Suggestions From My Table
I love to serve Beef Giouvetsi with a side of fresh Greek salad for a balanced meal. You can place a loaf of crusty bread on the table for soaking up the savory juices. A light, tangy yogurt sauce can also complement the dish perfectly, enhancing the flavors.
Getting It Just Right
The key to making the perfect Beef Giouvetsi is patience. Let the beef simmer long enough to become tender and flavorful. Taste as you go, adjusting seasoning to your preference. The final dish should be rich and full of flavor, with the pasta perfectly cooked.
How to Store Leftovers
If you have leftovers, let the Beef Giouvetsi cool to room temperature before storing it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it seems too thick.
Enjoy Every Moment
Cooking is about creating moments. As you prepare this delectable Beef Giouvetsi, take your time, savor the smells, and remember the smiles around your table when you serve it. My dad always said that food tastes better when shared with love.
A Few Common Questions
What can I substitute for beef in Beef Giouvetsi?
You can substitute beef with turkey, chicken, or even lamb for a different flavor. You can also opt for a plant-based protein like lentils or mushrooms for a vegetarian version.
Can I make Beef Giouvetsi in a slow cooker?
Yes, you can make this dish in a slow cooker. Brown the beef and sauté the onion and garlic first. Then, combine everything in the slow cooker and let it cook on low for 6-8 hours until tender.
How do I know when the beef is done in Beef Giouvetsi?
The beef is done when it is tender and easily pulls apart with a fork. Cooking it low and slow allows the flavors to develop and the meat to become very tender.
Print
Beef Giouvetsi
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish of tender beef and orzo pasta, reminiscent of cozy family dinners.
Ingredients
- 1.5 lbs beef, cubed
- 1 cup orzo pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Grated cheese (Kefalotyri or Parmesan) for topping
- Olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef on all sides, then remove and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the diced tomatoes, tomato paste, beef broth, oregano, cinnamon, and browned beef back into the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 90 to 120 minutes until the beef is tender.
- Stir in the orzo pasta and cook for an additional 10-12 minutes until the pasta is al dente.
- Serve topped with grated cheese, and enjoy with crusty bread and a Greek salad.
Notes
For a healthier version, use leaner cuts of beef or substitute with turkey or chicken. Adding more vegetables can enhance nutritional value.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Beef, Giouvetsi, Greek, Pasta, Comfort Food