This Hearty Beef Giouvetsi is a comforting dish featuring tender beef and orzo pasta, all baked in a rich tomato sauce. It’s like a warm hug on a plate!
I love how the orzo absorbs all the flavors, making each bite delicious. Plus, it’s perfect for family dinners. Who doesn’t enjoy a cozy meal together? 🍽️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for slow cooking due to its richness. If you’re looking for alternatives, brisket or round roast works well too. Just remember, tougher cuts need slow cooking to become tender!
Olive Oil: I always use extra-virgin olive oil for its flavor and health benefits. If you’re out, canola or grapeseed oil can be used in a pinch, but don’t expect the same taste.
Onion: A large onion adds sweetness and depth. Yellow onions are perfect, but you could use shallots or even red onions if you’re in a bind.
Orzo Pasta: This tiny pasta is a great match for Giouvetsi. If you don’t have orzo, try small shells or ditalini. Just keep an eye on cooking times as they may vary.
Kefalotyri Cheese: It’s a tasty Greek cheese that adds a lovely touch. You can substitute with Parmesan or Pecorino for a similar flavor profile.
What’s the Best Way to Ensure Tender Beef?
Cooking meat until it’s tender can be a challenge, but here’s how to do it right! The key is low and slow cooking, which breaks down tough fibers. Start by searing the beef on high heat to lock in flavors.
- Braise the beef in the broth and tomatoes after searing. This liquid will help tenderize it.
- Don’t rush the cooking time; 1.5 hours is essential for that melt-in-your-mouth texture.
- Make sure it’s covered during the oven time to maintain moisture.
Follow these steps, and you’ll have perfectly tender beef in your Giouvetsi every time! Enjoy your meal! 🍽️
Hearty Beef Giouvetsi with Tender Orzo
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- 2 cups beef broth
- 1 cup orzo pasta
- 1/2 cup dry white wine (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup grated Kefalotyri or Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Beef Giouvetsi recipe will take about 20 minutes of prep time, and around 2 hours in total, including baking time. You’ll spend about 1.5 hours baking the beef until it’s super tender, plus another 20-25 minutes for the orzo to cook perfectly in the sauce. A little time goes a long way for big flavors!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) so it’s warm and ready for your delicious creation.
2. Sear the Beef:
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. While it’s heating, season your beef cubes with a sprinkle of salt and black pepper. Sear the beef in batches until browned on all sides. This usually takes about 4-5 minutes for each batch. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Aromatics:
In the same pot, add your chopped onion. Sauté for about 5 minutes until it becomes translucent and fragrant. Then, add in the minced garlic and cook for another minute, stirring it around to release that delicious garlic aroma!
4. Deglaze the Pot:
Next, if you’re using white wine, pour it in to deglaze the pan, scraping up all the tasty browned bits stuck to the bottom. Let it reduce for about 2-3 minutes. This adds depth to your sauce.
5. Combine the Ingredients:
Return the seared beef to the pot. Now, add in the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Stir well and add more salt and pepper to taste. Bring everything to a simmer on the stove.
6. Bake It:
Cover the pot with a lid and transfer it to your preheated oven. Bake for about 1.5 hours, until the beef is nice and tender.
7. Add the Orzo:
After the beef has cooked, take the pot out of the oven carefully (it’s hot!). Stir in the orzo pasta until it’s well combined. Make sure it’s evenly distributed in the sauce.
8. Final Bake:
Return the pot to the oven uncovered and bake for an additional 20-25 minutes. This will allow the orzo to cook through and absorb all those delicious flavors.
9. Serve Enjoy:
Once done, remove the bay leaf. Taste the dish and adjust the seasoning if necessary. Serve hot, and sprinkle with generous amounts of grated Kefalotyri or Parmesan cheese and chopped fresh parsley for a pop of color and flavor.
Enjoy your hearty, tender, and flavorful Beef Giouvetsi with family and friends—it’s sure to warm everyone’s heart!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can also use brisket or round roast. Just keep in mind that tougher cuts may require a longer cooking time to become tender.
What If I Don’t Have Orzo Pasta?
No problem! If you can’t find orzo, you can substitute it with small pasta shapes like ditalini or even small shells. Just be sure to adjust the cooking time according to the package instructions.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the beef and sauce ahead of time, then refrigerate it for up to 2 days. When ready to serve, simply reheat on the stove, add the orzo, and bake as directed until everything is warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If the orzo seems dry, add a splash of broth or water to loosen it up when reheating.
