Beef Giouvetsi is a hearty dish that combines tender chunks of beef with small pasta called orzo, all cooked in a flavorful tomato sauce. It’s like a warm hug on a plate!
Cooking this dish fills your kitchen with amazing smells, and the best part? The beef becomes so soft and yummy! I love to serve it with some crusty bread for dipping. 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect due to its fat content, which adds flavor and tenderness as it cooks. If you’re looking for a leaner option, you could try brisket or round roast instead.
Olive Oil: This is great for browning the beef, but you can also use vegetable oil or canola oil if that’s what you have on hand. I prefer extra virgin olive oil for its richer taste.
Garlic: Freshly minced garlic enhances the dish’s flavor. If you’re in a pinch, garlic powder can work too—just use about 1/4 teaspoon for each clove.
Orzo Pasta: This tiny pasta is key for texture. If you need a gluten-free option, you can substitute with gluten-free orzo or even rice, though the cooking time may differ.
Herbs: Dried oregano and thyme are classic choices. If fresh herbs are available, swap them in for an even brighter flavor! Use three times the amount if using fresh herbs.
How Do You Achieve Perfectly Braised Beef?
Braising is essential for making tender, flavorful beef. It requires low and slow cooking, which allows the tough fibers to break down. Here’s how to do it well:
- First, sear the beef until it’s browned on all sides. This step locks in flavor.
- Next, don’t rush adding liquids. Make sure to scrape any browned bits off the bottom of the pot for extra taste.
- Cover the pot tightly during baking to trap steam and keep everything moist. Check it midway to ensure it’s not drying out.
How to Make Beef Giouvetsi (Braised Beef and Orzo)
Ingredients You’ll Need:
For the Beef and Sauce:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
For the Orzo:
- 1 cup orzo pasta
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, followed by 2 hours of braising in the oven, and an additional 20-25 minutes to cook the orzo. Total time is around 2 hours and 40 minutes, but most of that is hands-off cooking time while you relax!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure everything cooks perfectly once you’re ready to transfer it in!
2. Brown the Beef:
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding the pan. Brown them on all sides, which should take about 5-8 minutes. Once browned, remove the beef and set it aside on a plate for now.
3. Sauté the Onions and Garlic:
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until it becomes fragrant. This will add great flavor to your dish!
4. Combine Everything:
Now, return your browned beef to the pot. Add the diced tomatoes (don’t drain the juices), beef broth, oregano, thyme, bay leaves, and season with salt and pepper. Give everything a good stir to combine it all well!
5. Braise the Beef:
Bring the mixture to a gentle simmer, then cover the pot and carefully transfer it to the preheated oven. Braise the beef for about 2 hours, or until the beef is nice and tender—this is when all those tasty flavors meld together!
6. Cook the Orzo:
After 2 hours, take the pot out of the oven. It may be hot, so use oven mitts! Stir in the orzo pasta. Cover the pot again and pop it back in the oven. Cook for an additional 20-25 minutes, or until the orzo is tender and has absorbed most of the liquid.
7. Final Touches:
Once done, remove the bay leaves from the pot and check if you need to adjust the seasoning with more salt and pepper. Serve your Beef Giouvetsi hot, garnished with fresh chopped parsley on top for a lovely finishing touch!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its rich flavor and tenderness when braised, you can use other cuts like brisket or round. Just make sure to adjust the cooking time slightly, especially if you select a leaner cut, as it may not need as long to become tender.
Can I Substitute Orzo with Another Pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini, acini di pepe, or even small macaroni. Keep in mind that cooking times may vary slightly, so check the package instructions to ensure your pasta is cooked to al dente before serving.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the beef giouvetsi for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove over medium heat, adding a splash of broth if it looks dry.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare everything up to step 5 (before adding the orzo) and refrigerate it for up to a day. When you’re ready to serve, just heat it on the stove, stir in the orzo, and then transfer to the oven to finish cooking. It saves time and makes meal prep a breeze!
