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4.8 from 69 votes

Beef Giouvetsi (Beef Orzo Pasta)

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'!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 3
Calories: 632 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 550 grams (19.4 ounce) beef chuck, chuck roll, or flatiron cut cut into 3 cm (1.2-inch) cubes
  • ¼ teaspoon ground allspice
  • salt
  • 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) whole peeled canned tomatoes you can use fresh tomatoes instead
  • 250 ml beef or vegetable stock
  • 1 teaspoon sweet paprika
  • 2 dried bay leaves
  • 200 grams (1 cup) orzo pasta
  • Optional: grated Kefalotyri cheese to serve with

Instructions

    Cup of Yum
  1. 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.
  2. Pat dry the meat with paper towels. Season with salt, pepper, ground allspice, and pinch of nutmeg. Rub the seasonings all around the meat.
  3. Heat the olive oil in a saute pan over medium-high heat. Add the meat and brown on all sides.
  4. 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.
  5. Add the tomato paste and cook stirring constantly, for 1-2 minutes for the paste to caramelize.
  6. Pour in the wine and deglaze the pan. Wait for a minute for the alcohol to evaporate. Then stir in the blended tomatoes.
  7. 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.
  8. Simmer for about 1 hour or until the meat feels tender enough.
  9. 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.
  10. 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

Serving 1serving Calories 632kcal (32%) Carbohydrates 56g (19%) Protein 52g (104%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 114mg (38%) Sodium 393mg (16%) Potassium 1142mg (33%) 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

% 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.