Giouvetsi

Name: Giouvetsi
Prep time: 15 min
Cook time: 105 min
Yield: 4 to 6 servings
Cuisine: Greek Menu
Ingredients: Beef — 1 kg; Onion — 2; Leek — 1; Carrots — 2; Extra Virgin Olive Oil — 120 ml; Bay Leaves — 2; Cinnamon Sticks — 2; Cumin — 1 tsp; Tomato Paste — 2 tbsp; Red Wine — 120 ml; Chopped Tomatoes — 400 g; Water — 1 litre; Honey — 1 tbsp; Thyme — 1 sprig; Rosemary — 1 sprig; Sea Salt — To taste; Black Pepper — To taste; Orzo Pasta — 500 g; Feta Cheese — 100 g; Fresh Parsley — To garnish; Lemon Zest — To garnish

This traditional Greek giouvetsi features succulent beef slow-cooked in a deep, aromatic tomato stew before being baked into a golden casserole with orzo pasta. As it bakes, the pasta absorbs the flavourful juices, creating a tender, comforting meal that is topped with melted feta cheese, fresh parsley, and bright lemon zest for a truly soul-warming, authentic experience that melts in your mouth.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 105 minutes

Servings: 4 to 6

Notes:

It is essential to sauté the orzo pasta in extra virgin olive oil before adding it to the stew; this mimics the technique of making risotto, preventing the pasta from clumping and ensuring it stays perfectly tender yet distinct.

The secret to the incredibly tender beef is the initial 90-minute simmer; if you find the meat still feels slightly tough before adding the orzo, allow it to cook a little longer, as it must melt in your mouth to achieve the authentic texture.

Water is preferred over broth for the initial stewing to maintain the clean, natural flavour of the beef and vegetables, allowing the aromatic spices like cinnamon and bay leaves to shine without interference.

Tightly sealing the casserole dish with aluminium foil is a critical technique; it traps the moisture inside, ensuring the orzo cooks evenly in the flavourful liquid, resulting in a perfectly creamy, not dry, consistency.

Before serving, topping the dish with crumbled feta cheese, freshly chopped parsley, and a final grating of lemon zest provides the necessary brightness to cut through the rich, savoury flavours of the beef and tomato stew.

Sear Beef
Cut the beef into bite-sized cubes and sear in a pan with olive oil until golden brown and caramelised, seasoning well with salt and pepper.

Sauté Aromatics
In a stockpot, sauté the onion, leek, and carrots in olive oil, then stir in the bay leaves, cinnamon sticks, and cumin, cooking until softened and fragrant.

Build Stew
Incorporate the seared beef into the pot, add the tomato paste, deglaze with red wine, then stir in the chopped tomatoes, water, honey, thyme, and rosemary.

Simmer
Cover and simmer for 90 minutes, ensuring the beef becomes extremely tender, before preheating your oven to 180°C.

Prepare Orzo
Sauté the orzo pasta in a separate pan with olive oil until lightly golden, then stir it into the stew, transfer the entire mixture into an ovenproof casserole dish, and add a little extra boiling water.

Bake
Cover tightly with aluminium foil, bake for 30 minutes, uncover, and bake for a final 15 to 20 minutes before garnishing with feta, parsley, and lemon zest to serve.

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Ingredients

Beef and Vegetables

Beef	1 kg
Onion	2
Leek	1
Carrots	2

Sauce and Aromatics

Extra Virgin Olive Oil	120 ml
Bay Leaves	2
Cinnamon Sticks	2
Cumin	1 tsp
Tomato Paste	2 tbsp
Red Wine	120 ml
Chopped Tomatoes	400 g
Water	1 litre
Honey	1 tbsp
Thyme	1 sprig
Rosemary	1 sprig
Sea Salt	To taste
Black Pepper	To taste