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I stumbled upon this giouvetsi recipe during my travels in Greece, and it's become a family favorite. Rich, hearty beef stew meets tender orzo pasta, creating comfort food magic. Slow-cooked with aromatic herbs and a splash of red wine, every bite transports me back to cozy Greek tavernas. Perfect for chilly evenings or impressing dinner guests, this dish never fails to satisfy. Trust me, once you've tasted this giouvetsi, you'll be hooked!
Ingredients for Delicious Giouvetsi Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and ensuring the meat browns beautifully.
- Beef: The star of the dish, provides hearty protein and rich flavor that develops beautifully during the slow cooking process.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to build upon.
- Garlic: Infuses the stew with a delicious aroma and adds a subtle, savory flavor that complements the beef and tomatoes.
- Canned tomatoes: Provides a rich, tangy base for the stew, adding depth of flavor and a touch of acidity.
- Tomato paste: Intensifies the tomato flavor in the stew, adding a concentrated richness and thickness to the sauce.
- Red wine: Adds complexity and depth to the stew, enhancing the flavors of the beef and creating a rich, luxurious sauce.
- Beef broth: Infuses the stew with savory depth and richness, creating a flavorful base for the meat and vegetables to simmer in.
- Dried oregano: Adds a warm, earthy flavor to the stew, complementing the beef and tomatoes with its aromatic notes.
- Dried thyme: Provides a subtle, herby flavor to the stew, enhancing the overall savory profile and adding a hint of freshness.
- Orzo pasta: Absorbs the flavors of the stew, adding a comforting texture and turning the dish into a hearty, complete meal.
Read more: Mulligatawny Stew
Essential Tools for Making This Greek Stew
- Large pot: Essential for cooking the stew and allowing enough space for all ingredients to simmer together evenly.
- Oven-safe dish: Needed to transfer the stew from the stovetop to the oven for the orzo to cook through.
- Oven: To bake the stew with the orzo pasta until the pasta is cooked and the stew is thickened.
Giouvetsi Stew Recipe
A traditional Greek stew made with tender beef and orzo pasta, simmered in a rich tomato sauce.
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Equipment
- Large pot
- Oven-safe dish
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 kg beef, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup orzo pasta
- to taste salt and pepper
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides.
- 2. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft.
- 3. Stir in the canned tomatoes, tomato paste, red wine, beef broth, oregano, and thyme. Bring to a boil.
- 4. Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
- 5. Preheat the oven to 180°C (350°F).
- 6. Transfer the stew to an oven-safe dish. Stir in the orzo pasta.
- 7. Bake in the preheated oven for about 30 minutes, or until the orzo is cooked and the stew is thickened.
- 8. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is perfect for a cozy family dinner. Serve with a side of crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Nikujaga Stew Recipe
Tips for Making Giouvetsi Stew Ahead of Time
Make Ahead Instructions
- Prepare the giouvetsi stew as directed but do not bake with the orzo pasta.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stovetop, then proceed with baking the orzo as per the recipe.
Freezing Instructions
- Cool the giouvetsi stew completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- To serve, thaw overnight in the refrigerator, reheat on the stovetop, add the orzo, and bake as directed.
Adding a sprinkle of cinnamon to the giouvetsi stew can enhance the depth of flavors and add a subtle warmth to the dish.
Common Questions About Giouvetsi Stew Recipe
FAQ:
Can I use a different type of meat instead of beef in this giouvetsi stew recipe?
Yes, you can substitute beef with lamb, chicken, or even mushrooms for a vegetarian version.
How can I make this giouvetsi stew recipe gluten-free?
To make this recipe gluten-free, simply use a gluten-free pasta such as rice or corn pasta instead of orzo.
Can I make this giouvetsi stew recipe ahead of time?
Yes, you can make this stew ahead of time and reheat it when ready to serve. The flavors actually develop even more if made in advance.
How long can I store leftovers of this giouvetsi stew recipe?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat on the stovetop or in the microwave before serving.
Can I freeze this giouvetsi stew recipe?
Yes, you can freeze this stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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