Description
A traditional Greek baked beef and orzo dish.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup orzo pasta
- Salt and black pepper to taste
- 1/2 cup grated Kefalotyri or Parmesan cheese (optional)
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches; remove and set aside.
- Add the chopped onion to the pot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the red wine and let it reduce by half, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add the crushed tomatoes, beef broth, oregano, and bay leaf. Bring the mixture to a simmer.
- Cover the pot and transfer it to a preheated oven at 350°F (175°C). Bake for 1.5 to 2 hours, or until the beef is very tender.
- Remove the bay leaf. Stir in the orzo pasta. If the mixture seems too thick, add a little more broth or water.
- Return the pot to the oven, uncovered, and bake for another 15 to 20 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- Stir well before serving. Sprinkle with cheese, if using.
Notes
- You can brown the beef in advance to save time on the day you cook.
- Use a heavy, oven-safe pot for best results.
- Prep Time: 20 min
- Cook Time: 2 hours 30 min
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 48
- Cholesterol: 120
Keywords: beef, giouvetsi, greek, orzo, baked beef, stew