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This super cozy Beef Giouvetsi mixes melt-in-your-mouth beef, silky tomato sauce, and orzo for straight-up Greek comfort. Whether you throw it in the oven or let it chill in the slow cooker, the whole house will fill up with warm, toasty smells. Perfect for Sunday when you're craving bold flavors and hoping for leftovers too.
Made this one chilly evening when I wanted something soul-warming but low hassle. My crew couldn't get enough of that orzo soaking up all the saucy goodness. Now as soon as the air gets cold, they beg for it nonstop.
Tasty Ingredients
- Beef chuck or lamb cubes: go for a nicely marbled cut so it turns out tender and rich
- Olive oil: use it for browning—it brings a silky depth, try extra-virgin if you can
- Onion: chopped up to add a soft sweetness and get things started deliciously
- Carrot: grate or chop for mild sweetness and a health kick—use fresh and bright ones
- Garlic: toss in minced garlic to bring cozy vibes to the stew
- Tomato paste: cranks up the savory levels and makes the sauce super rich
- Red wine or beef broth: wine gives big flavor, but all broth works fine if you want
- Crushed tomatoes: canned or squished by hand; always pick good-quality tomatoes with no weird stuff added
- Cinnamon and allspice: bring out that classic Greek warmth
- Nutmeg: gives a hint of toasted, nutty flavor
- Bay leaves: layer in those herby flavors with one or two—fresh or dried both work
- Orzo pasta: the must-have texture—choose a nice orzo or grab a gluten-free one if you need
- Salt and pepper: for seasoning—sea salt and freshly ground pepper are best
Simple Step-by-Step
- Start with the Orzo:
- After the beef is fully tender, stir in orzo. Let it simmer or cover and pop back in the oven for 10–15 minutes until the pasta soaks up all that flavor and is just cooked through.
- Bring on the Spices and Liquids:
- Toss the browned beef back in the pan. Pour in the rest of the broth and those tomatoes. Sprinkle in cinnamon, nutmeg, allspice, and bay leaves. Stir well. Now you get to pick: cover and let it keep going low and slow on the stove for up to 4 hours, move the whole thing to a 275F oven for a few hours, or plug it into the slow cooker and forget about it for 8–10 hours.
- Deglaze Next:
- Add red wine or pour in some broth to the pan with all the yummy brown bits stuck at the bottom. Scrape them up with a wooden spoon. Let it bubble away while you scrape so the liquid cooks down a little.
- Build Up the Base:
- Mix in chopped garlic and tomato paste. Stir everything for about a minute—you're just looking for the garlic to smell lovely (not get brown) and the paste to deepen a shade.
- Get Those Veggies Going:
- Drop diced onion into the oil left behind. Dial the heat down and cook gently for about five minutes, just until it turns soft and a bit golden. Stir in your carrot and let it get tender for a minute or so.
- Sear That Beef:
- Heat olive oil in a big oven-safe pot over medium-high. Add beef cubes patted dry and seasoned. Sear each side well—take your time so you don't crowd the pan. Takes a few minutes per side and sets up that deep flavor.
- Time to Serve:
- Fish out the bay leaves. Taste and tweak salt and pepper as you like. Scoop into bowls, dress it up with fresh parsley or your go-to crumbly cheese. Dig in while it's hot.
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I always get a kick out of tossing in cinnamon and allspice—they have this way of making me think of Greek holidays, where the food tastes bold and the spices are a little bit sweet and a little bit savory. My grandma would make this whenever she wanted the house to smell like hugs and home.
Leftover Hacks
After it cools down, spoon Beef Giouvetsi into airtight containers and stash it in the fridge for four days. That flavor just keeps getting better, so the next day's lunch is the real win. You can freeze it too—up to three months—then thaw and reheat gently on the stove, adding a splash of broth if it needs it.
Swaps and Alternatives
Lamb brings a bolder twist if you like. For no alcohol, just use all broth instead of wine. Gluten-free orzo works great if needed. Or, if carrots aren't your thing, swap in chopped celery for extra punch.
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How to Serve
This stew is awesome next to a crunchy salad—think cucumber and tomatoes—or just add a thick slice of crusty bread for dunking. Try a sprinkle of feta or some parsley over top for that finishing touch.
A Bite of Greek Warmth
Beef Giouvetsi is a go-to Sunday classic across Greece. Folks make huge batches for family feasts, served right from the pot. The fun is watching the orzo soak up every bit of sauce, turning basic ingredients into something hearty and special.
Frequently Asked Questions
- → Which beef cut should I pick for Giouvetsi?
Chuck roast is a go-to. All that marbling means soft, juicy beef once it’s cooked low and slow.
- → Could I swap out the beef for something else?
Lamb is classic too! It brings a bold taste after a slow braise.
- → Am I stuck with the traditional spices?
People love the cinnamon, nutmeg, and allspice, but tossing in bay leaf or thyme makes it your own.
- → Will the orzo get overly soft as it cooks?
Just add your orzo close to the end. That way, it stays perfectly tender and not mushy.
- → What’s the best way to store extras?
Let leftovers cool, keep them airtight in the fridge, and reheat gently with a splash of broth if it’s looking dry.
- → Any good cheese ideas for topping?
Try crumbled feta, mizithra, parmesan, pecorino, or kefalotyri for extra flavor.