Greek Giouvetsi
Greek tomato-braised beef baked with kritharaki orzo and finished with grated kefalotyri.
Equipment
- Large Dutch oven
- Shallow ovenproof casserole
- Wooden spoon
- Box grater
Ingredients
Beef Braise
- 2 lb beef chuck cut into large irregular pieces
- 1 1/2 tsp fine salt divided
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1/2 cup dry red wine
- 28 oz crushed tomatoes
- 3 cups beef stock divided
- 1 whole cinnamon stick 2 inches long
- 2 whole bay leaves
- 1 tsp dried oregano
Orzo and Finish
- 1 1/2 cups kritharaki or orzo pasta
- 1 cup hot water as needed
- 3 oz kefalotyri or pecorino finely grated
- 2 tbsp flat-leaf parsley roughly chopped
Instructions
Braise the Beef:
- Season beef with 1 teaspoon salt and pepper. Heat oil in a Dutch oven and brown the beef in batches, then set aside. Cook onion for 7 minutes and garlic for 1 minute.
- Deglaze with wine. Add tomatoes, 2 cups stock, cinnamon, bay leaves, oregano, and beef. Cover and simmer gently for 75 to 90 minutes until nearly tender.
Bake with Orzo:
- Heat the oven to 375 F (190 C). Remove cinnamon and bay leaves. Transfer beef and sauce to a shallow casserole, stir in orzo, remaining stock, and remaining salt.
- Bake uncovered for 25 to 30 minutes, stirring once and adding hot water if needed, until the orzo is tender and saucy. Rest for 10 minutes.
Finish:
- Spoon into warm plates and finish lightly with grated cheese and parsley.
Notes
- Keep extra hot water nearby because orzo absorption varies by brand.
- Refrigerate for up to three days; loosen with stock or water when reheating.
Nutrition
Calories: 590kcalCarbohydrates: 55gProtein: 43gFat: 23gSaturated Fat: 8gCholesterol: 120mgSodium: 760mgFiber: 6gSugar: 8g