Ready in: 2 hours · Serves: 6-8 · Technique: Baking · Storage: Refrigerate for up to 4 days.Quick Answer
A flavorful Beef Giouvetsi combines succulent seared beef and orzo pasta simmered in a rich tomato sauce, perfect for gatherings. Introduction: As the crisp autumn air envelops NYC and the holiday season approaches, my kitchen transforms into a sanctuary filled with warm, inviting aromas. One dish that has become a staple during this time is **Beef Giouvetsi**. It’s the perfect combination of juicy beef and tender orzo, baked to perfection with a luscious tomato sauce. This traditional Greek dish not only warms the soul but also brings friends and family together, making it an ideal centerpiece for Thanksgiving and Christmas gatherings.A Hearty Greek Comfort Dish
Why You'll Love This Recipe
- Hearty and comforting, perfect for cozy autumn and winter gatherings.
- A delightful blend of juicy beef and creamy orzo that will please any palate.
- Easy to prepare, making it an accessible dish for home cooks of all levels.
- Leftovers taste even better the next day, perfect for meal prep!
- Brings friends and family together around the table, creating lasting memories.
Ingredients
This hearty dish is made with simple yet flavorful ingredients that come together beautifully.
Meat and Vegetables
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Liquid Ingredients
- 1 can (14 oz) crushed tomatoes
- 4 cups beef broth
Seasonings
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta and Garnish
- 2 cups orzo pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
How to Make Beef Giouvetsi (Step-by-Step)
Follow these detailed steps to create a warm and inviting Beef Giouvetsi that will brighten up your gatherings.
Step 1: Searing the Beef
In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Sear them until they develop a rich golden-brown crust, about 4-5 minutes per side. This step creates depth in flavor, setting the stage for the succulent final dish.
Step 2: Building the Base
Once the beef is browned, stir in the chopped onions and garlic. Sauté them until they become translucent and fragrant, about 5 minutes. Your kitchen will be alive with the savory scent of garlic as it mingles with the beef.
Step 3: Simmering the Sauce
Pour in the crushed tomatoes and beef broth, bringing the mixture to a simmer. Add dried oregano for that characteristic Greek flavor. Allow it to cook gently for 1-1.5 hours; at this point, you want the beef to be tender and soak up all the flavors, becoming melt-in-your-mouth delicious.
Step 4: Adding the Orzo
After the beef is tender, stir in the orzo. Allow it to cook for another 15-20 minutes, until the pasta is al dente, absorbing all the beautiful juices from the beef and sauce. The orzo will puff up and become creamy with the liquid.
Step 5: Baking
Preheat your oven to 375°F (190°C). Transfer the beef and orzo mixture into a 9x13-inch baking dish. I recommend topping it with a sprinkle of cheese if you like, then covering it with aluminum foil. Bake for about 20 minutes, then remove the foil and bake for an additional 10 minutes to achieve a lovely light crust on top.
Step 6: Serving
Once out of the oven, I let it rest for a few minutes before serving. Garnish generously with fresh parsley and, if you're feeling indulgent, add a bit more grated Parmesan cheese on top.
Common Mistakes to Avoid
- Overcooking the Beef: Make sure not to rush through the searing stage, as this builds a flavorful crust that enhances the final dish.
- Skipping the Simmer: Don't rush the simmer time after adding the broth and tomatoes; a longer cook will yield more tender beef and deeper flavors.
- Adding Orzo Too Early: If you add the orzo too early, it may become mushy. Wait until the beef is fully tender.
Tips and Tricks for Success
- For added richness, try incorporating a splash of red wine into the sauce with the beef broth.
- Experiment with herbs; fresh thyme or bay leaves can add a lovely depth to the flavor profile.
- If you want to spice things up, consider adding a pinch of red pepper flakes for a hint of heat.
Variations
- Substitute beef chuck with lamb or chicken for a different protein.
- Use whole wheat orzo for a healthier alternative.
- Replace crushed tomatoes with diced tomatoes for a chunkier texture.
- Add vegetables such as bell peppers or zucchini for added nutrition.
How to Serve
- Garnish with fresh parsley and grated Parmesan cheese before serving.
- Serve with crusty bread to soak up the delicious sauce.
- Pair with a side salad for a complete meal.
Make Ahead and Storage
- You can prepare the beef and sauce a day in advance; just reheat before adding the orzo.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently on the stove or in the microwave, adding a splash of beef broth if it appears dry.
- This dish can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
In my quest to perfect Beef Giouvetsi, I discovered how essential the searing step is for building flavor. Additionally, allowing the dish to sit for a few moments before serving makes a world of difference in texture and taste. It's a dish that not only nourishes the body but also brings cherished memories around the dinner table during the holiday season.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~480 calories · 32g protein · 45g carbs · 18g fat
Recipe by:
Hearty Beef Giouvetsi for Cozy Gatherings
Ingredients
Equipment
Method
- In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Sear them until they develop a rich golden-brown crust, about 4-5 minutes per side.
- Once the beef is browned, stir in the chopped onions and garlic. Sauté them until they become translucent and fragrant, about 5 minutes.
- Pour in the crushed tomatoes and beef broth, bringing the mixture to a simmer. Add dried oregano and allow it to cook gently for 1-1.5 hours.
- After the beef is tender, stir in the orzo and allow it to cook for another 15-20 minutes, until the pasta is al dente.
- Preheat your oven to 375°F (190°C). Transfer the beef and orzo mixture into a 9x13-inch baking dish. Cover it with aluminum foil and bake for about 20 minutes; remove foil and bake for an additional 10 minutes for a light crust.
- Once out of the oven, let it rest for a few minutes before serving. Garnish with fresh parsley and add grated Parmesan cheese if desired.
Notes
FAQs
1. Can I use a different cut of beef for Beef Giouvetsi?
Yes, while beef chuck is ideal for its tenderness and flavor, you can also use brisket or round if that's what you have on hand. Just ensure the cut can withstand long cooking times.
2. Is it possible to make Beef Giouvetsi ahead of time?
Absolutely! You can prepare the dish a day in advance and store it in the refrigerator. Just reheat it in the oven before serving for the best results.
3. Can I substitute the orzo pasta?
If you don't have orzo, you can use other small pasta shapes like ditalini or acini di pepe, but the cooking time may vary slightly.
4. How can I make Beef Giouvetsi gluten-free?
To make this dish gluten-free, substitute the orzo with gluten-free pasta, ensuring that all other ingredients, such as broth and canned tomatoes, are also gluten-free.
5. What can I serve with Beef Giouvetsi?
This dish pairs well with a simple green salad or roasted vegetables. A crusty bread is also great for soaking up the sauce!
