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Giouvetsi Greek Beef Stew

A traditional Greek beef stew with tender chunks of beef and hearty orzo, seasoned with fragrant spices for a comforting meal that evokes family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 pounds beef chuck, cut into 1-inch cubes Look for well-marbled meat for tenderness.
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil Extra virgin for flavor.
  • 4 cups beef broth Homemade is best if you have it.
  • 1 can (14 oz) crushed tomatoes A good-quality brand elevates the taste.
  • 2 teaspoons ground cinnamon
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 leaf bay leaf
For the Orzo
  • 2 cups orzo pasta Look for whole-grain options for added nutrition.
  • Fresh parsley, chopped, for garnish (optional) Highly recommended for color.

Method
 

Preparation and Browning
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and beef cubes to the pot. Brown the beef on all sides, about 8-10 minutes.
Cooking
  1. Pour in the crushed tomatoes, then add the beef broth, cinnamon, oregano, paprika, salt, pepper, and the bay leaf. Stir to combine.
  2. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours.
  3. About 15 minutes before serving, stir in the orzo pasta.
  4. Check on the pasta, giving it a gentle stir so it doesn't stick.
  5. Once the orzo is cooked (usually about 10-12 minutes), taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Serving
  1. Garnish with fresh parsley, and serve hot, enjoying the rich aromas and flavors!

Notes

Quality ingredients greatly influence the dish; grass-fed beef is recommended. This recipe can also be made in a slow cooker. Leftovers can be stored in the fridge for up to three days, and it freezes well.