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- Beef chuck: Use 1 pound of beef chuck. Cut it into 1-inch cubes. This cut is tender and full of flavor. It cooks well in stews and holds moisture. - Aromatics: You need 1 large onion, finely chopped, and 2 cloves of minced garlic. These add rich flavor and aroma to the dish. - Spices and seasonings: Gather 1 teaspoon of dried oregano and 1 teaspoon of ground cinnamon. Don't forget to add salt and pepper to taste. These spices create warmth and depth in the dish. - Orzo pasta and additional toppings: You will need 1½ cups of orzo pasta. This small pasta absorbs the sauce well. For garnish, use fresh parsley, chopped, and optional grated feta cheese. Feta adds creaminess and a tangy flavor to the dish. {{ingredient_image_1}} - Searing the beef and setting it aside: First, heat 2 tablespoons of olive oil in a large pot. Add 1 pound of beef chuck, cut into 1-inch cubes. Sear the meat until it turns brown on all sides, which takes about 5-7 minutes. Once browned, remove the beef and set it aside for later. - Sautéing onions and garlic for flavor: In the same pot, add 1 large finely chopped onion and 2 minced garlic cloves. Sauté these until the onion becomes soft and translucent, around 3-4 minutes. This step builds a strong flavor base. - Combining tomatoes and spices: Next, stir in 1 cup of diced tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of ground cinnamon, and salt and pepper to taste. Cook this mixture for another 2-3 minutes. This helps enhance the dish’s flavor profile. - Simmering the beef in broth: Now, return the seared beef to the pot. Pour in 2 cups of beef broth and bring everything to a simmer. Cover the pot and let it cook on low heat for about 1 hour. The beef should become tender during this time. - Adding orzo and cooking until al dente: After the beef is tender, add 1 ½ cups of orzo pasta directly into the pot. Stir it well to mix everything. Cover the pot again and cook for an additional 10-12 minutes. The orzo should be cooked al dente and absorb some of the liquid. - Adjusting the consistency and seasoning: If the dish seems too thick, add a bit more broth or water to thin it out. Stir everything together to ensure it’s well mixed. Taste and adjust the seasoning if needed. - Garnishing for serving: When ready to serve, remove the pot from heat. Let the dish sit for a couple of minutes. Serve hot, garnished with chopped fresh parsley and optional grated feta cheese on top. This adds a nice touch and extra flavor! Choosing the right cut of beef matters. I suggest beef chuck. This cut has good fat and makes the meat tender. You want to cut it into 1-inch cubes for even cooking. Balancing flavors is key to a great dish. Use dried oregano and ground cinnamon. These spices add warmth and depth. You can also taste and adjust as you go. A little salt and pepper can make a big difference. One common mistake is overcooking the orzo. This pasta cooks quickly. Stir it in when the beef is tender. Cook it for about 10-12 minutes. You want it al dente, not mushy. Another mistake is not seasoning enough. Taste the dish as you cook. If it needs more flavor, add salt or spices. Remember, seasoning builds layers of taste. Don't skip this step! Pro Tips Choose the Right Cut: Opt for beef chuck for its tenderness and flavor; it becomes melt-in-your-mouth delicious when slow-cooked. Enhance the Flavors: Allow the beef to sear well before adding other ingredients, as this adds a rich depth of flavor to your dish. Adjust Liquid Levels: Keep an eye on the cooking liquid; if it gets too thick, add more broth or water to ensure your orzo cooks perfectly. Garnish for Freshness: Always finish with a sprinkle of fresh parsley and feta cheese, as it brightens the dish and adds a lovely contrast in flavor. {{image_2}} You can easily switch up the beef in this dish. Try lamb or chicken for a new taste. Both meats work well with the spices and broth. If you want a meat-free option, consider using mushrooms or lentils. They add a hearty feel and soak up the flavors nicely. Pair this dish with a fresh Greek salad. The cool veggies balance the warm, rich flavors of the beef orzo giouvetsi. You could also serve it with some crusty bread for dipping. A side of roasted vegetables adds color and nutrition. After enjoying your Beef Orzo Giouvetsi, it's key to store any leftovers properly. Follow these tips for the best results: - Refrigeration: Place the dish in an airtight container. Make sure it cools to room temperature first. Store it in the fridge for up to three days. This keeps the flavors fresh and the beef tender. - Freezing: For longer storage, you can freeze the dish. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. Beef Orzo Giouvetsi can last in the freezer for up to three months. When ready to enjoy, just thaw it in the fridge overnight. To enjoy your Beef Orzo Giouvetsi again, you need to reheat it properly. This step ensures the dish stays tasty and has the right texture. - Stovetop Method: Place the leftovers in a pot over low heat. Add a splash of beef broth or water to help loosen it up. Stir occasionally until heated through, about 10-15 minutes. - Microwave Method: Transfer a portion to a microwave-safe dish. Add a bit of broth or water to keep it moist. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, stirring halfway. This helps prevent hot spots and keeps the orzo from drying out. By following these tips, you can enjoy your delicious Beef Orzo Giouvetsi more than once! What is giouvetsi and its origin? Giouvetsi is a Greek dish. It usually combines meat with pasta or rice. The dish often features orzo, which looks like rice but is pasta. Giouvetsi is traditionally baked but can also be cooked on the stovetop. Its roots come from the Greek islands, where it showcases rich flavors and simple ingredients. Can I make this dish in advance? Yes, you can prepare Beef Orzo Giouvetsi ahead of time. Cook the dish fully, let it cool, and store it in the fridge. It will taste even better the next day as the flavors meld. When ready to serve, just reheat it on the stove or in the microwave. If it seems dry, add a splash of beef broth or water while reheating. How do I make it gluten-free? To make Beef Orzo Giouvetsi gluten-free, swap out the orzo for gluten-free pasta. Many brands offer gluten-free orzo that works well. Always check the labels to ensure the pasta is certified gluten-free. The rest of the recipe remains the same, so you won't miss out on the flavors! This post covered how to make Beef Orzo Giouvetsi from start to finish. We discussed key ingredients like beef chuck, aromatic onions, garlic, and flavorful spices. You learned step-by-step instructions, tips to perfect your dish, and common mistakes to avoid. I also shared storage tips and answered FAQs about the dish. Enjoy preparing this warm and comforting meal. It's simple, delicious, and perfect for any gathering. Dive in, and make it your own!

Beef Orzo Giouvetsi

A hearty Greek dish featuring tender beef and orzo pasta cooked in a flavorful 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

Instructions
 

  • In a large Dutch oven or heavy-bottom pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, approximately 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Stir in the diced tomatoes, oregano, ground cinnamon, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
  • Return the beef to the pot and pour in the beef broth. Bring the mixture to a simmer, then cover the pot and let it cook on low heat for about 1 hour, or until the beef is tender.
  • Once the beef is tender, add the orzo pasta directly into the pot. Stir well and adjust the seasoning if needed. Cover and cook for an additional 10-12 minutes, or until the orzo is cooked al dente and has absorbed some of the liquid.
  • If the mixture appears too thick, add a little more broth or water. Stir well to combine.
  • Remove from heat and let the dish sit for a couple of minutes. Serve hot, garnished with fresh parsley and a sprinkling of feta cheese if desired.

Notes

Feta cheese is optional for topping.
Keyword beef, comfort food, Greek, orzo, pasta