Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)
Giouvetsi is a traditional Greek comfort food featuring tender beef simmered in a tomato-cinnamon-spiced broth, baked with orzo for a hearty, rich casserole perfect for cozy gatherings.
Equipment
- 1 Dutch oven oven-safe
- 1 Skillet for toasting orzo
- 1 Baking dish 3-quart
Ingredients
Main ingredients
- 680-795 g beef, lamb or veal stew meat cut into 1½-to-2-inch pieces
- Kosher salt and freshly ground black pepper to season meat
- ¼ cup olive oil divided for browning and sautéing
- 1 onion large or 2 small, finely chopped
- 1 carrot medium to large, peeled and diced
- 3 cloves garlic peeled and finely chopped or crushed
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 cups chicken, beef, or vegetable broth
- 14 ounces diced tomatoes with juice
- 1 teaspoon ground cinnamon
- 1 ½ cups orzo pasta 275g
- Grated kefalotyri, mizithra, or feta cheese for serving — Parmesan also works
Instructions
Instructions
- Season the cubed meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Sear the meat, in batches if necessary until browned on all sides, about 2 to 3 minutes per side. Remove to a plate and set aside.
- In the same pot, add onions and carrots. Sauté for 5 to 7 minutes until soft.
- Add garlic and cook for another minute until aromatic.
- Stir in tomato paste and cook for 2 minutes.
- Deglaze with red wine, scraping up browned bits.
- Add broth, diced tomatoes, cinnamon, and seared meat with juices back to pot. Stir and bring to simmer.
- Cover pot and cook in 350°F oven for 90 to 135 minutes until beef is tender.
- Toast the orzo in remaining olive oil in a skillet for a couple minutes over medium-high heat.
- Transfer meat and sauce to baking dish with toasted orzo. Stir gently to combine.
- Bake uncovered at 350°F for 25 minutes until orzo is tender and most broth absorbed.
- Let rest 10-15 minutes before serving. Top with grated cheese.
Notes
Let leftovers cool, then store in airtight containers in the fridge for up to 4 days or freeze for 3 months. Reheat gently and splash in extra broth if needed.