Beef giouvetsi

Name: Beef giouvetsi
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: Greece
Ingredients: 800 g Stewing beef, in chunks; 400 g Orzo (kritharaki); 1 Onion; 2 cloves garlic; 150 ml Red wine; 1 can crushed tomatoes (400 g); 1 Cinnamon stick; 2 Bay leaves; 1 l Hot beef stock; 80 g Kefalotyri or pecorino, grated; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

A Greek Sunday bake: beef braised with tomato, cinnamon and wine, then finished in the oven with orzo.

140 min20 prep · 120 cook
MediumDifficulty
780 kcalper serving

Ingredients

4 servings

Stewing beef, in chunks800 g
Orzo (kritharaki)400 g
Onion1
garlic2 cloves
Red wine150 ml
crushed tomatoes (400 g)1 can
Cinnamon stick1
Bay leaves2
Hot beef stock1 l
Kefalotyri or pecorino, grated80 g
Olive oil4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Brown the beef in the oil in batches, then soften the onion and garlic in the same pot.
2
Add the wine and let it bubble, then the tomatoes, cinnamon, bay, salt, pepper and a glass of water.
3
Cover and simmer gently until the beef is tender.
4
Heat the oven to 200 °C. Move everything to a baking dish, stir in the orzo and hot stock.
5
Bake, stirring once halfway, until the orzo is tender and has soaked up the liquid.
6
Rest for 5 minutes and serve with plenty of grated cheese.

Tips and questions

Can I use lamb instead?: Yes, lamb giouvetsi is just as traditional; use shoulder and the same timings.
The orzo is dry but not cooked. What should I do?: Stir in a little more hot stock and return it to the oven for a few minutes.

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Beef giouvetsi

Ingredients

Steps

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