Name: Giouvetsi (Beef with Orzo)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 kg beef chuck, cut in large cubes; 1 onion, grated; 2 garlic cloves, minced; 400 g orzo (kritharaki); 800 g crushed tomatoes; 80 ml olive oil; 1 cinnamon stick; 1 l beef stock; salt and pepper; grated kefalotyri or parmesan to serve

Instructions

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1Season the beef and brown it in olive oil in batches, 8 minutes per batch.

2Sauté the onion and garlic in the same pot until soft.

3Return the beef, add tomatoes, cinnamon and half the stock.

4Simmer covered 75 minutes until the beef is nearly tender.

5Preheat the oven to 180°C.

6Transfer the beef and sauce to a clay dish, stir in the orzo and remaining hot stock.

7Bake uncovered 30-35 minutes until the orzo absorbs the liquid and the top is golden.

8Rest 10 minutes, sprinkle with cheese and serve from the dish.

Chef's Tip

Braising first and baking second: the oven finishes the orzo while the beef keeps falling apart.

More tips ↓

Cinnamon is traditional in this dish — one stick perfumes without sweetening.
Hot stock over cold keeps the orzo from clumping when it hits the sauce.

Giouvetsi (Beef with Orzo)

Ingredients

Instructions

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