Beef Orzo Dish Greek (Print Version)
# Ingredients:
→ Essential Items
01 -
1 1/2 lb chunks of beef
02 -
1 big onion, chopped
03 -
1/2 teaspoon nutmeg powder
04 -
4 garlic cloves, minced
05 -
1 cinnamon stick
06 -
2 tablespoons olive oil, split up
07 -
1 can (14 oz / 400 g) of crushed tomatoes
08 -
2 cups (400 g) orzo pasta
09 -
2 cups (500 ml) chicken broth
10 -
1/2 cup (100 ml) of red wine
11 -
2 bay leaves
12 -
1/2 cup (40 g) grated Parmesan or Kefalotyri
13 -
2 tablespoons of tomato paste
14 -
Salt and freshly cracked pepper to season
# Instructions:
01 -
Warm up a tablespoon of olive oil in a Dutch oven or deep pan. Toss in the beef chunks once the oil’s hot. Add a small pinch of salt and cook for about 8-10 minutes on medium heat until all the sides are fully browned. If your pot isn’t roomy, you might need to cook the beef in smaller portions.
02 -
Take the browned beef out of the pot using a slotted spoon and set it aside for now.
03 -
Pour in the other tablespoon of olive oil. Toss in the onion and garlic, cooking them for 4-5 minutes until the onion softens and turns see-through.
04 -
Pour in the red wine and stir for a minute or two. Let most of the wine evaporate during this cook time.
05 -
Blend in the tomato paste, followed by the crushed tomatoes. Toss in the cinnamon stick, bay leaves, and a dash of nutmeg.
06 -
Pour the chicken stock in and stir everything so it’s well combined. Add the beef back into the mix and bring it to a rolling boil.
07 -
Drop the heat to low, cover the pot tightly, and let it simmer for around 45 minutes.
08 -
Fish the bay leaves and cinnamon stick out of the pot so they don’t overdo their flavor.
09 -
Stir the orzo into the mixture and continue cooking for 15-20 minutes until tender. Check often and stir to avoid sticking, adding extra chicken broth if necessary to keep it moist.
10 -
Mix in the grated Kefalotyri or Parmesan. Taste and adjust the salt and pepper.
11 -
Serve right away, garnished with a bit more cheese if that’s your style.
# Notes:
01 -
Traditionally, Giouvetsi gets cooked in a clay dish, but a Dutch oven or alternative sturdy pot works fine.
02 -
Can’t find Kefalotyri cheese? Parmesan or Pecorino Romano fills in nicely.
03 -
Prefer to mix it up? Swap out the beef for lamb or chicken.