Main CourseDinner

Traditional Beef Giouvetsi

Name: Traditional Beef Giouvetsi
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 portioner
Cuisine: greek
Ingredients: 900 g beef chuck cut into 5cm cubes; 3 spsk. olive oil; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 800 g crushed tomatoes; 720 ml beef broth; 2 stk. bay leaf; 1 stk. cinnamon stick; 1 tsk. dried oregano; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 400 g orzo pasta; 0,5 kop grated kefalotyri cheese (valgfrit)

This comforting Greek dish features tender beef stewed in a rich tomato sauce, baked with orzo pasta until deeply flavorful. It's a hearty and satisfying one-pot meal perfect for a family dinner.

En original opskrift af Forkin

Tid i alt: 2 t. 30 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 719 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gbeef chuck, cut into 5cm cubes
3 spsk.olive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
800 gcrushed tomatoes
720 mlbeef broth
2 stk.bay leaf
1 stk.cinnamon stick
1 tsk.dried oregano
1 tsk.salt
0,5 tsk.black pepper, freshly ground
400 gorzo pasta

for serving

0,5 kopgrated kefalotyri cheese(valgfrit)

Udstyr

dutch oven · cutting board · knife · oven

Fremgangsmåde

Trin for trin

1
Preheat your oven to 180°C (350°F).
Ca. 5 min.
2
Season the beef cubes generously with salt and pepper.
Ca. 2 min.
3
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Ca. 2 min.
4
Brown the beef in batches on all sides, then remove it from the pot and set aside.
Ca. 8 min.
Kokkens note: Do not overcrowd the pot to ensure proper browning.
5
Add the onion to the pot and sauté until softened, about 5-7 minutes.
Ca. 7 min.
6
Stir in the minced garlic and cook for 1 minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
7
Return the browned beef to the pot.
8
Pour in the crushed tomatoes and beef broth, then add the bay leaves, cinnamon stick, and oregano.
Ca. 1 min.
9
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Ca. 5 min.
10
Bake for 90 minutes, or until the beef is very tender.
Ca. 1 t. 30 min.
11
Remove the pot from the oven and stir in the orzo pasta.
Ca. 2 min.
12
Add more hot water or broth if the mixture seems too dry, ensuring the orzo is mostly submerged.
Ca. 1 min.
Kokkens note: The orzo will absorb a lot of liquid.
13
Return the pot to the oven, uncovered, and bake for another 20-30 minutes, or until the orzo is cooked through and most of the liquid has been absorbed.
Ca. 30 min.
Kokkens note: Stir occasionally to prevent the orzo from sticking.
14
Remove the bay leaves and cinnamon stick before serving.
Ca. 1 min.
15
Let the giouvetsi rest for 10 minutes before serving.
Ca. 10 min.
Kokkens note: This allows the flavors to meld and the orzo to fully absorb the sauce.
16
Serve hot, garnished with grated kefalotyri cheese if desired.
Ca. 1 min.

Pr. portion

Næringsindhold

53%Score

Kalorier: 719,4kcal
Protein: 42,1g
Kulhydrat: 59,1g
Fedt: 36,1g
Kostfibre: 4,6g
Sukker: 6,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover giouvetsi in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems dry.