Ingredients
- Beef chuck, cut into 1-inch cubes (2 lbs)
- Orzo pasta (1 lb)
- Diced tomatoes (28 oz can)
- Olive oil (1/4 cup)
- Onion, chopped (1 medium)
- Garlic, minced (2 cloves)
- Beef broth (4 cups)
- Dried oregano (1 tablespoon)
Instructions
- Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Return the beef to the pot. Add the diced tomatoes, beef broth, and dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
- Step 4: Stir in the orzo pasta. Cover and simmer for another 15-20 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Step 5: Let the giouvetsi rest for 5-10 minutes before serving. Garnish with grated cheese if desired (optional).
Notes
- Store leftover Giouvetsi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of extra broth or water to loosen the orzo, or microwave in 1-minute intervals, stirring between each interval.
- Serve this comforting dish with a dollop of Greek yogurt and a sprinkle of fresh parsley for added brightness.
- For a richer flavor, sear the beef until deeply browned; this caramelization will enhance the depth of the overall dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American