Name: Giouvetsi Recipe Greek Beef Stew With Orzo Pasta
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 1/2 pounds beef stew meat, cut into bite-sized cubes; 1 onion, diced; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1/2 cup red wine; 4 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon cinnamon; Salt and pepper, to taste; 1 1/2 cups orzo pasta; 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef stew meat in batches, ensuring each piece is browned on all sides. Remove the browned meat and set it aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
Add the diced tomatoes, beef broth, dried oregano, dried thyme, cinnamon, salt, and pepper to the pot. Give everything a good stir and return the browned beef to the pot.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours, stirring occasionally. The beef should become tender and the flavors will meld together beautifully.
After the stew has simmered, adjust the seasoning with salt and pepper if needed. Stir in the orzo pasta and cook, uncovered, for about 10-12 minutes, or until the pasta is al dente and has absorbed some of the liquid.
Once the pasta is cooked, remove the pot from the heat. Let the Giouvetsi sit for a few minutes to thicken slightly.
Serve the Giouvetsi hot, garnished with freshly chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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