Giouvetsi recipe (Greek Beef stew with Orzo pasta)

A delightful Greek beef stew with orzo, slow-cooked to perfection in a pressure cooker, capturing rich tomato and red wine flavors.

Prep Time 20

Cook Time 2 20

Total Time 2 40

Course Soup

Cuisine Mexican

Servings 1 plate

Calories 650 kcal

1000 g diced veal shoulder or beef the star of the stew gotta be nice and tender
2 red onions medium, finely chopped
2 carrots sliced about 1 cm thick
400 g chopped tomatoes tin
2 tablespoon tomato paste concentrates the flavor
1 teaspoon sugar just a pinch to balance the acidity
1 glass red wine extra depth and richness
1 cinnamon stick gives it a warm, unexpected twist
½ cup olive oil where the sauté magic happens
500 g orzo pasta kritharaki or manestra, soaks up all the sauce
100 g grated kefalotyri or feta cheese for sprinkling on top, adds salty creaminess

Heat olive oil in your pressure cooker pot over medium heat and sauté the chopped red onions and sliced carrots till they soften up just right.
Add the diced veal or beef pieces to the pot, giving them a good brown on all sides to kick off some deep flavor.
Pour in the chopped tomatoes, tomato paste, sugar, red wine, and toss in that cinnamon stick. Season with salt and pepper but don’t go crazy yet.
Turn the heat up to bring everything to a boil, paying attention to the valve hiss as pressure builds inside.
Once it hits that seal and the valve hisses steady, lower the heat to maintain low pressure and let it cook for about 30 minutes so the beef gets that tender pull feeling.
After the timer ends, do a natural release where you let the pressure come down slow and steady. Then pop open the lid and fish out the cinnamon stick.
Stir in the orzo pasta, making sure it’s all covered with the luscious sauce. Close the lid and cook for another 10-12 minutes until the orzo is just al dente. Serve hot and sprinkle kefalotyri or feta over the top.

Serve with extra kefalotyri cheese for an authentic experience. Enjoy with a side of crusty bread.