Beef Giouvetsi with Orzo Pasta (Print Version)
# Ingredients:
→ For the Beef and Sauce
01 -
550 grams beef chuck or flatiron, cut into 3 cm cubes
02 -
1/4 teaspoon ground allspice
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
A pinch of grated nutmeg
06 -
2 tablespoons olive oil
07 -
50 grams red onion, minced
08 -
2 teaspoons tomato paste
09 -
40 ml dry red wine
10 -
180 grams whole peeled canned tomatoes, blended until smooth (or use fresh tomatoes, stems removed and blended)
11 -
250 ml beef or vegetable stock
12 -
1 teaspoon sweet paprika
13 -
2 dried bay leaves
→ For the Pasta
14 -
200 grams orzo pasta
→ For Serving (Optional)
15 -
Grated Kefalotyri cheese
# Instructions:
01 -
Blend the canned or fresh tomatoes in a small food processor until completely smooth.
02 -
Pat dry the beef cubes and season thoroughly with salt, black pepper, ground allspice, and a pinch of nutmeg.
03 -
Heat olive oil in a large saute pan over medium-high. Sear the beef in batches, turning until evenly browned on all sides.
04 -
Reduce heat to medium and add minced red onion. Saute, scraping any browned bits, for 1 minute.
05 -
Add tomato paste and cook, stirring constantly, for 1–2 minutes until the paste deepens in color.
06 -
Pour in the red wine and deglaze the pan, allowing the alcohol to evaporate. Stir in the blended tomatoes.
07 -
Add the stock, 500 ml boiling water, bay leaves, and sweet paprika. Bring to a simmer, then cover and reduce heat to low.
08 -
Simmer gently for approximately 60 minutes, or until the beef is fork-tender.
09 -
Stir in orzo, an additional 500 ml boiling water, and adjust seasoning with salt and pepper. Cover and simmer for another 20 minutes, stirring occasionally.
10 -
If pasta remains too firm, add another 60 ml water. Let the giouvetsi rest briefly before serving, garnished with grated Kefalotyri cheese if desired.
# Notes:
01 -
Allow resting time after removing from heat for the orzo to absorb excess liquid and reach the ideal texture.