Beef Giouvetsi (Beef Orzo Pasta)
User Reviews
4.8
46 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
-
Servings
3
-
Calories
632 kcal
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Course
Main Course
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Cuisine
Greek
Beef Giouvetsi (Beef Orzo Pasta)
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Beef Giouvetsi is a delicious Greek beef and orzo pasta dish. This one is made on the stovetop. With a thick and glazy sauce like risottos'!
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Ingredients
- 550 grams (19.4 ounce) beef chuck cut into 3 cm (1.2-inch) cubes, or chuck roll or flatiron cut
- ¼ teaspoon ground allspice
- salt
- black pepper
- a pinch of nutmeg
- 2 tablespoons olive oil
- 50 grams (½ small) red onion minced
- 2 teaspoons tomato paste
- 40 ml red wine
- 180 grams (6.3 oz) tomato you can use fresh tomatoes instead, whole peeled, canned
- 250 ml beef stock or vegetable stock
- 1 teaspoon paprika sweet
- 2 bay leaves dried
- 200 grams (1 cup) orzo pasta
- Optional: kefalotyri cheese grated, to serve with
Instructions
- Add the canned tomatoes to a small food processor or blender and pulse until smooth.If using fresh tomatoes instead of canned ones simply remove the stems and blend the same way.
- Pat dry the meat with paper towels. Season with salt, pepper, ground allspice, and pinch of nutmeg. Rub the seasonings all around the meat.
- Heat the olive oil in a saute pan over medium-high heat. Add the meat and brown on all sides.
- Drop the heat to medium and stir in the onions. Cook for a minute stirring with a wooden spoon and scraping the bottom as you go.
- Add the tomato paste and cook stirring constantly, for 1-2 minutes for the paste to caramelize.
- Pour in the wine and deglaze the pan. Wait for a minute for the alcohol to evaporate. Then stir in the blended tomatoes.
- Pour in the stock along with 2 cups of boiling water. Add also the bay leaves and paprika. Wait until it starts to simmer then put the lid on and turn the heat to low.
- Simmer for about 1 hour or until the meat feels tender enough.
- Then add 2 extra cups of boiling water, season with salt and pepper, and add the orzo. Put the lid back on and continue simmering for 20 minutes more. Stirring occassionally so the pasta won't stick to the bottom.
- If the pasta is still too al dente add an extra splash of water (about ¼ cup) and remove the pan from heat. The orzo will keep absorbing the water while it sits. So give it a minute or two of resting time and ideally serve right away with some grated cheese on top.
Nutrition Information
Show Details
Serving
1serving
Calories
632kcal
(32%)
Carbohydrates
56g
(19%)
Protein
52g
(104%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
114mg
(38%)
Sodium
393mg
(16%)
Potassium
1142mg
(24%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
465IU
(9%)
Vitamin C
8mg
(9%)
Calcium
84mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 632kcal | 32% |
| Carbohydrates | 56g | 19% |
| Protein | 52g | 104% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 114mg | 38% |
| Sodium | 393mg | 16% |
| Potassium | 1142mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
46 reviews
Excellent
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