Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
2 hrs 35 mins
-
Total Time
3 hrs
-
Servings
4 servings
-
Calories
736 kcal
-
Course
Main Course
-
Cuisine
Greek
Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)
Description
The Giouvetsi recipe centers on beef stew meat seared to develop a browned crust and then simmered gently in a mixture of chicken or beef broth, red wine, diced tomatoes, and aromatics including onion, carrot, garlic, and tomato paste. Ground cinnamon adds a subtle warmth to the sauce. The long, slow cooking tenderizes the meat thoroughly and melds flavors deeply. Separately, orzo pasta is toasted lightly to enhance its nuttiness before it is combined with the stew in a casserole. Baking the combined ingredients lets the orzo absorb the stew’s liquid, resulting in a cohesive dish with a pleasing al dente texture. The assembly is finished by sprinkling with kefalotyri or other similar cheeses, lending a savory, slightly salty contrast that complements the rich tomato and meat flavors.
Giouvetsi serves as a complete, hearty meal suitable for dinner. It pairs well with simple leafy greens or a lightly dressed salad to balance the richness. The dish holds well for reheating and gains flavor when the orzo soaks up leftover juices, making it practical for leftovers.
The notes suggest using chuck if cubing your own meat, or lamb or veal stew meat as alternatives. Stewing the meat portion ahead of time is encouraged for convenience. Ensure the orzo is fully submerged in liquid before baking; if the stew has reduced considerably, add hot water or broth to maintain moisture and texture during baking.
Ingredients
- 1 ½ to 1 ¾ pounds beef stew meat cut into 1 ½-to-2-inch pieces, or lamb or veal stew meat; 24 to 28 ounces / 680 to 795 grams
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup olive oil divided
- 1 onion peeled and finely chopped, large or 2 small
- 1 carrot peeled and diced, medium to large
- 3 cloves garlic peeled and finely chopped or crushed
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 cups chicken beef, or vegetable broth or stock
- 1 diced tomatoes canned, 14-ounce / 400 grams
- 1 teaspoon ground cinnamon
- 1 ½ cups orzo pasta 275 grams
- kefalotyri cheese for serving (you can also use Parmesan or pecorino Romano in a pinch, grated; or mizithra or feta cheese
Instructions
- Season the cubed meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Sear the meat, in batches if necessary until browned on all sides, about 2 to 3 minutes per side. Remove to a plate and set aside.
- In the same pot with any residual oil left, add the onions and carrots, stirring for a 2 to 3 minutes until they start to soften (lower the heat if the onions are browning too fast). Add the garlic and continue to cook for another 1 to 2 minutes.
- Stir in the tomato paste, then deglaze the pot with the wine. Add the broth, diced tomatoes with their juices, cinnamon, a big pinch or two of salt and pepper, and finally the seared meat with any collected juices.
- Stir to combine, bring to a simmer, then cover, lower the heat to low, and simmer gently, stirring occasionally for 1 ½ to 2 ¼ hours, or until the meat is very tender (the exact timing will depend on the cut of meat). Taste and adjust the seasoning if needed.
- Meanwhile, preheat the oven to 350°F (175°C). In a skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the uncooked orzo and toss to lightly toast in the oil. Remove from the heat before they start to brown, a couple minutes or so. Transfer the lightly toasted orzo and residual oil to a 3 quart baking dish.
- When the meat is tender, remove the pot from the heat and carefully transfer the meat and all of the sauce from the pot into the baking dish of toasted orzo. Give it a very gentle stir to help the orzo evenly incorporate with the rest of the mixture.
- Place the baking dish, uncovered, in the oven and bake for 25 minutes. Remove from the oven and let it rest for about 15 minutes. It may look very liquidy at first but as it rests the orzo should continue to absorb some liquid.
- Give it a stir and serve with grated cheese.
Notes
- Beef stew meat like chuck works well if you prefer fresh cuts over pre-cut stew meat.
- Leftover giouvetsi can be refrigerated in an airtight container for 2 to 3 days and reheated gently in a pan, oven, or microwave.
- Prepare the stew portion in advance, refrigerate or freeze, then combine with orzo and bake when ready to serve.
- Add hot water or broth to ensure the orzo remains submerged before baking, especially if the stew liquid has reduced significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 776mg | 32% |
| Potassium | 428mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
