Description
A hearty Greek beef stew with orzo.
Ingredients
Scale
- 2 lbs Beef chuck (cut into chunks)
- 2 tablespoons Olive oil (extra virgin is a great choice)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Carrots (cut into small pieces)
- 1 can Canned diced tomatoes (look for quality brands)
- 2 tablespoons Tomato paste (for thickening)
- 3 cups Beef broth (low-sodium)
- 2 leaves Bay leaves (remove before serving)
- 1 teaspoon Dried oregano
- 1 cup Orzo (cook al dente)
- 1/2 cup Parmesan cheese (optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef chuck cubes and brown on all sides for about 6-8 minutes.
- Stir in the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
- Toss in the carrots and continue cooking for another 2-3 minutes.
- Pour in the canned diced tomatoes, tomato paste, and beef broth. Add bay leaves and dried oregano; bring to a gentle simmer for about 30 minutes.
- Stir in the orzo pasta, cover the pot, and cook for an additional 10-12 minutes until the orzo is tender.
- Taste and season with salt and pepper as desired. Remove bay leaves before serving.
- Spoon the Beef Giouvetsi into bowls and finish with a sprinkle of Parmesan cheese if desired.
Notes
- This dish can be made ahead of time and reheated.
- Use quality beef for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: stove
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl