Irresistible Giouvetsi Greek Beef Stew Recipe to Savor Recipe

Introduction

Giouvetsi is a classic Greek beef stew that combines tender beef with orzo pasta in a rich tomato and wine sauce. This comforting dish is perfect for family dinners and brings the flavors of Greece right to your table.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch pieces
• 1 cup orzo pasta
• 28 oz canned whole peeled tomatoes, crushed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2 tbsp extra virgin olive oil
• 2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 4 cups beef broth

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat and sear the beef pieces until they are golden brown on all sides.
2. Step 2: Add chopped onions and minced garlic to the pot, sautéing until the onions become translucent.
3. Step 3: Pour in the crushed tomatoes and red wine, stirring well and scraping any browned bits from the bottom of the pot.
4. Step 4: Add the beef broth along with oregano and the bay leaf, then bring the mixture to a gentle simmer.
5. Step 5: Cover the pot and reduce the heat to low, letting it simmer for about 90 minutes or until the beef is tender.
6. Step 6: Stir in the orzo during the last 10 minutes of cooking, allowing it to cook until al dente.

Tips & Variations

• For deeper flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• Swap orzo with rice or pasta shapes for different textures.
• Add a sprinkle of grated kefalotyri or Parmesan cheese just before serving for an authentic touch.

Storage

Store leftover giouvetsi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for giouvetsi?

Yes, tougher cuts like brisket or short ribs work well since slow cooking breaks down the connective tissues, making the meat tender and flavorful.

Is it possible to make giouvetsi without wine?

Absolutely. You can substitute the red wine with additional beef broth or a splash of balsamic vinegar to maintain acidity and depth of flavor.

Irresistible Giouvetsi Greek Beef Stew Recipe to Savor Recipe

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★★★★★

4.5 from 87 reviews

This Irresistible Giouvetsi Greek Beef Stew is a comforting and hearty dish featuring tender beef chuck simmered in a rich tomato and red wine sauce, combined with orzo pasta for a satisfying meal. Infused with traditional Greek flavors like oregano and bay leaf, it offers a delightful balance of savory and aromatic tastes perfect for any occasion.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Beef and Stew

• 2 lbs beef chuck roast, cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, crushed
• 1 cup dry red wine
• 4 cups beef broth
• 2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Pasta

• 1 cup orzo pasta

Instructions

1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef pieces and sear them until golden brown on all sides, which enhances flavor through caramelization.
2. Sauté Onions and Garlic: Add the chopped onions and minced garlic to the pot with the beef. Cook until the onions are translucent and fragrant, about 3 to 5 minutes.
3. Add Tomatoes and Wine: Pour in the crushed tomatoes and dry red wine, stirring well. Scrape the bottom of the pot to release any browned bits, enriching the stew’s flavor.
4. Add Broth and Seasonings: Pour in the beef broth, then add dried oregano and the bay leaf. Stir to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and reduce heat to low, allowing the stew to cook for about 90 minutes until the beef becomes tender and the flavors meld beautifully.
6. Add Orzo Pasta: Stir in the orzo pasta during the last 10 minutes of cooking. Cook until the orzo is al dente, absorbing some of the stew’s rich flavors.
7. Final Seasoning and Serve: Remove the bay leaf, check for seasoning, and adjust salt and pepper as needed. Serve hot, enjoying the hearty, savory stew with tender beef and perfectly cooked orzo.

Notes

• For deeper flavor, marinate the beef in red wine and herbs a few hours before cooking.
• Use high-quality canned tomatoes for the best taste.
• Orzo can be substituted with other small pasta shapes like pastina or ditalini.
• If the stew becomes too thick, add additional beef broth or water as needed.
• This dish pairs wonderfully with a side of Greek salad or crusty bread.

Keywords: Giouvetsi, Greek Beef Stew, Orzo Pasta, Greek Cuisine, Beef Stew Recipe, Traditional Greek