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- 1 pound beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 2 cups beef broth - 1 teaspoon dried oregano - 1 teaspoon ground cinnamon - Salt and pepper to taste - 1 ½ cups orzo pasta - Fresh parsley, chopped (for garnish) - Grated feta cheese (optional, for topping) You can swap beef chuck for lamb or chicken. Use vegetable broth if you want a lighter taste. For a twist, try adding a splash of red wine to the broth. Fresh herbs like thyme or rosemary can add more flavor. If you don't have orzo, use rice or a similar pasta. Choose beef that has good marbling for more flavor. A bright red onion adds a nice sweetness. For tomatoes, go for the ripest ones or high-quality canned ones. Look for orzo that is firm and not broken. Fresh parsley should be vibrant green without wilting. If using feta, select a block for the best texture and taste. {{ingredient_image_2}} Start by heating olive oil in a large pot over medium-high heat. Pour in the oil and let it shimmer. Next, add the beef cubes in a single layer. Sear the beef for 5-7 minutes. Turn the cubes to brown all sides. Once browned, take the beef out and set it aside on a plate. This step builds great flavor for your dish. In the same pot, lower the heat to medium. Add your chopped onion and minced garlic. Sauté them for 3-4 minutes. Stir often until the onion becomes soft and clear. This process releases the sweet aroma of the onion and garlic, adding depth to your meal. Now, stir in the diced tomatoes, dried oregano, and ground cinnamon. Add a good pinch of salt and pepper too. Cook this mix for another 2-3 minutes. This helps the flavors blend nicely. After that, return the browned beef to the pot. Pour in the beef broth and stir gently. Bring this mix to a simmer. Once it bubbles, cover the pot and lower the heat. Let it cook for about 1 hour. The beef should become tender, and the flavors will meld beautifully. Next, add the orzo pasta directly into the pot. Stir well to spread the orzo evenly. Cover the pot again and let it cook for another 10-12 minutes. The orzo will soak up some broth and become al dente. If the mixture seems too thick, add a splash of broth or water to loosen it up. Finally, serve the dish hot, garnished with fresh parsley and feta cheese, if you like. Enjoy your hearty Beef Orzo Giouvetsi! To enhance the taste of your Beef Orzo Giouvetsi, use quality beef broth. A rich broth adds depth. I recommend using homemade broth if you have it. Fresh herbs also brighten the dish. Try adding fresh oregano or thyme for a flavor boost. Don't skimp on seasoning. Salt and pepper are key to bringing out all the flavors. For tender beef, choose chuck cuts. They have more fat, which adds flavor. Searing the beef first helps lock in juices. Make sure to brown the meat well on all sides. This step adds a nice crust and rich flavor. Slow cooking is essential here. Let the beef simmer until it's fork-tender. This usually takes about an hour. When adding orzo, keep an eye on the cooking time. You want it al dente, so check it around the 10-minute mark. Stir the pot well to ensure even cooking. If it seems too thick, you can add a bit more broth. This keeps the orzo from clumping together. Letting the dish rest briefly before serving helps the flavors meld beautifully. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck, which becomes incredibly tender during the slow cooking process. Enhance the Flavor: Add a splash of red wine to the pot after sautéing the onions and garlic for a deeper flavor profile. Perfect Orzo Cooking: Stir the orzo occasionally while it cooks to prevent sticking and ensure even absorption of the broth. Garnish for Freshness: Don't skip the parsley and feta cheese; they add a refreshing and flavorful touch to the finished dish. {{image_4}} To make a vegetarian version, swap the beef for mushrooms. Use a mix of portobello and cremini for a rich flavor. Replace beef broth with vegetable broth. The cooking steps remain the same. This dish will still be hearty and filling. You can try other meats in this recipe. Lamb works well, giving a different taste. Chicken also makes a lighter option. Just make sure to adjust the cooking time based on the meat you choose. For chicken, cook until it reaches an internal temperature of 165°F. Want to boost the flavor? Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or rosemary can add brightness. A splash of lemon juice at the end can brighten up the dish too. Experiment to find your favorite mix! Store leftover Beef Orzo Giouvetsi in an airtight container. Let the dish cool down first. Place it in the fridge for up to three days. Keep it away from strong-smelling foods to avoid flavor changes. You can freeze Beef Orzo Giouvetsi for later use. Place it in a freezer-safe container. Make sure to leave some space at the top, as liquids expand when frozen. It will stay good for about three months. Label the container with the date to track freshness. When ready to eat, thaw the dish in the fridge overnight. Reheat it in a pot over low heat. Add a splash of beef broth or water if needed. Stir occasionally until it warms evenly. You can also use the microwave; just be sure to cover it to keep moisture in. Enjoy your meal! Giouvetsi is a Greek dish made with meat and pasta. It often uses orzo, a small rice-shaped pasta. You cook it slowly in a rich broth with spices and vegetables. The dish is hearty and flavorful, perfect for family meals. The blend of beef and orzo creates a warm comfort food. It is often served with a sprinkle of cheese and fresh herbs. Yes, you can make Beef Orzo Giouvetsi in advance. It holds well in the fridge for a few days. To do this, prepare the dish, let it cool, and store it in an airtight container. When you are ready to eat, just reheat it on the stove or in the microwave. The flavors may even improve overnight, making it taste even better! Beef Orzo Giouvetsi pairs well with many sides. You can serve it with a fresh Greek salad. A side of crusty bread works well, too, for dipping. Roasted vegetables add color and nutrition. You might also consider a dollop of yogurt for a cool contrast. Each option complements the dish's rich flavors beautifully. This blog post discussed the key ingredients for Beef Orzo Giouvetsi and how to select them. I shared step-by-step instructions for cooking, along with tips to enhance flavor and ensure the meat stays tender. You learned about vegetarian and meaty variations, plus storage methods for leftovers. Remember, the right ingredients and careful cooking will lead to a tasty dish. Enjoy experimenting and making this meal your own!

Beef Orzo Giouvetsi

A hearty Greek dish featuring tender beef and orzo pasta in a savory tomato broth.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

  • 1 pound beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • 1.5 cups orzo pasta
  • for garnish fresh parsley, chopped
  • optional grated feta cheese, for topping

Instructions
 

  • In a large Dutch oven or heavy-bottom pot, heat the olive oil over medium-high heat. Once the oil is shimmering, add the beef cubes in a single layer. Sear the beef for about 5-7 minutes, turning occasionally, until browned on all sides. Once browned, remove the beef from the pot and set it aside on a plate.
  • Using the same pot, reduce the heat to medium. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, stirring frequently, until the onion is soft and translucent, releasing its aromatic flavors.
  • Stir in the diced tomatoes along with the dried oregano, ground cinnamon, and a generous pinch of salt and pepper. Cook the mixture for an additional 2-3 minutes, allowing the ingredients to combine and the flavors to deepen.
  • Return the browned beef to the pot. Pour the beef broth over the mixture and give it a gentle stir. Increase the heat and bring the pot to a simmer. Once bubbling, cover the pot with a lid and reduce the heat to low. Let it cook for approximately 1 hour or until the beef is tender and flavors are well blended.
  • Once the beef is tender, add the orzo pasta directly into the pot. Stir the contents well to ensure the orzo is evenly distributed. Check and adjust the seasoning if necessary. Cover the pot again and allow it to cook for an additional 10-12 minutes, or until the orzo is al dente and has absorbed some of the broth.
  • If you find the mixture is too thick for your preference, add a splash more broth or water to loosen it. Stir thoroughly to combine all elements nicely.
  • Remove the pot from heat and allow the dish to sit for 2-3 minutes. Serve the Beef Orzo Giouvetsi hot in bowls, garnished with a sprinkle of freshly chopped parsley and a scattering of feta cheese on top for extra flavor and a delightful presentation.

Notes

Add more broth if the mixture is too thick.
Keyword beef, comfort food, Greek, orzo, pasta