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 servings
Cuisine: greek
Ingredients: 900 g beef chuck cut into 5cm cubes; 3 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 800 g crushed tomatoes; 720 ml beef broth; 2 pcs bay leaf; 1 pcs cinnamon stick; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper freshly ground; 400 g orzo pasta; 0.5 cup grated kefalotyri cheese (optional)

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.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 719 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 5cm cubes
3 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
800 gcrushed tomatoes
720 mlbeef broth
2 pcsbay leaf
1 pcscinnamon stick
1 tspdried oregano
1 tspsalt
0.5 tspblack pepper, freshly ground
400 gorzo pasta

for serving

0.5 cupgrated kefalotyri cheese(optional)

Equipment

dutch oven · cutting board · knife · oven

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 5 min
2
Season the beef cubes generously with salt and pepper.
About 2 min
3
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
About 2 min
4
Brown the beef in batches on all sides, then remove it from the pot and set aside.
About 8 min
Cook’s 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.
About 7 min
6
Stir in the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s 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.
About 1 min
9
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
About 5 min
10
Bake for 90 minutes, or until the beef is very tender.
About 1 hr 30 min
11
Remove the pot from the oven and stir in the orzo pasta.
About 2 min
12
Add more hot water or broth if the mixture seems too dry, ensuring the orzo is mostly submerged.
About 1 min
Cook’s 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.
About 30 min
Cook’s note: Stir occasionally to prevent the orzo from sticking.
14
Remove the bay leaves and cinnamon stick before serving.
About 1 min
15
Let the giouvetsi rest for 10 minutes before serving.
About 10 min
Cook’s 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.
About 1 min

Per serving

Nutrition

53%Score

Calories: 719.4kcal
Protein: 42.1g
Carbs: 59.1g
Fat: 36.1g
Fibre: 4.6g
Sugar: 6.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover giouvetsi in an airtight container in the refrigerator.

Reheating

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