Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Orzo pasta: 1 pound
- Olive oil: 1/4 cup
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 28 ounces
- Beef broth: 6 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Season the beef cubes generously with salt and pepper.
- Step 2: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, being careful not to overcrowd the pot. Remove the beef and set aside.
- Step 3: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
- Step 4: Return the beef to the pot. Add the crushed tomatoes and beef broth. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
- Step 5: Bake for 2 1/2 to 3 hours, or until the beef is very tender.
- Step 6: Remove the pot from the oven. Stir in the orzo pasta. Add more beef broth if needed to ensure the pasta is covered. Return the pot to the oven and bake for another 20-25 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Let it sit for 10 minutes before serving.
Notes
- For best flavor, store leftover Beef Giouvetsi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of beef broth or water to loosen the orzo, stirring occasionally, until warmed through.
- Serve Beef Giouvetsi with a dollop of Greek yogurt or crumbled feta cheese and a sprinkle of fresh parsley for a bright finish.
- Browning the beef in batches is crucial for developing a rich, deep flavor, so don't overcrowd the pot!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American