Greek Beef Giouvetsi With Orzo
Greek Beef Giouvetsi With Orzo is a hearty stovetop dish made with tender beef, orzo pasta, tomatoes, red wine, stock, paprika, bay leaves, and warm spices.
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Servings: 3
Ingredients
- 550 g beef chuck chuck roll, or flatiron cut, cut into 3 cm cubes
- 1/4 tsp ground allspice
- Salt to taste
- Black pepper to taste
- Pinch of ground nutmeg
- 2 tbsp olive oil
- 50 g red onion minced
- 2 tsp tomato paste
- 40 ml red wine
- 180 g whole peeled canned tomatoes or fresh tomatoes
- 250 ml beef or vegetable stock
- 1 tsp sweet paprika
- 2 dried bay leaves
- 200 g orzo pasta
- 4 cups boiling water divided, plus more as needed
- Grated Kefalotyri cheese for serving, optional
Instructions
- Place the canned whole peeled tomatoes in a small food processor or blender.
- Pulse until the tomatoes are smooth. If using fresh tomatoes, remove the stems first, then blend until smooth.
- Pat the beef cubes dry with paper towels.
- Season the beef with salt, black pepper, ground allspice, and a pinch of nutmeg.
- Rub the seasonings evenly over all sides of the meat.
- Heat the olive oil in a sauté pan over medium-high heat.
- Add the seasoned beef to the pan.
- Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pan.
- Reduce the heat to medium.
- Add the minced red onion to the pan.
- Cook for about 1 minute, stirring with a wooden spoon and scraping the bottom of the pan.
- Add the tomato paste.
- Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and begins to caramelize.
- Pour in the red wine.
- Stir well, scraping the bottom of the pan to deglaze.
- Cook for about 1 minute, allowing the alcohol to evaporate.
- Stir in the blended tomatoes.
- Add the beef or vegetable stock.
- Pour in 2 cups of boiling water.
- Add the sweet paprika and dried bay leaves.
- Stir to combine.
- Bring the mixture to a simmer.
- Cover the pan with a lid.
- Reduce the heat to low.
- Simmer for about 1 hour, or until the beef is tender.
- Add the remaining 2 cups of boiling water to the pan.
- Season with additional salt and black pepper to taste.
- Add the orzo pasta.
- Cover the pan again.
- Continue simmering for about 20 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
- If the orzo remains too firm, add about 1/4 cup additional water as needed.
- Remove the pan from the heat.
- Allow the dish to rest for 1 to 2 minutes, as the orzo will continue absorbing liquid and the sauce will thicken.
- Remove and discard the bay leaves before serving.
- Serve immediately with grated Kefalotyri cheese, if desired.
Notes
To make this Greek Beef Giouvetsi With Orzo gluten free, replace the orzo pasta with certified gluten-free orzo or another gluten-free small pasta.
Confirm that the beef or vegetable stock, tomato paste, canned tomatoes, red wine, spices, and grated cheese are gluten free.
If using fresh tomatoes, wash and prepare them with clean tools to avoid cross-contact.
Cook gluten-free pasta carefully, as it may soften faster than traditional orzo and may require less cooking time or slightly adjusted liquid.
Use clean cookware, utensils, cutting boards, and serving dishes to prevent gluten cross-contact, especially when preparing this recipe for someone with celiac disease.
If serving with bread or salad toppings, choose certified gluten-free options.