Beef Giouvetsi: Greece’s Rich, Comforting One-Pot Classic

Giouvetsi is Greece’s answer to risotto meets slow-cooked beef stew. Tender chunks of beef braised in a rich tomato and red-wine sauce, baked with orzo that soaks up every last drop of flavour.

It’s rustic, hearty, big on flavour and deeply comforting, one of those meals that feels like a warm hug in a bowl. The aroma alone, cinnamon, tomato, red wine, and slowly melting onions, fills the kitchen with that unmistakable Greek warmth.

Ingredients

1 kg stewing beef, cut into chunks
1 large onion, finely chopped
2 carrots, roughly chopped
1 leek, roughly chopped
3 garlic cloves, minced
2 tbsp tomato puree
400g can chopped tomatoes
130 ml red wine (optional)
500 ml hot beef stock
450 ml hot water
1 cinnamon stick
2 tsp ground cumin
1 tsp paprika
1 tbsp honey
2 bay leaf
a few sprigs fresh thyme
1 large sprig fresh rosemary
fresh chopped parsley
Salt to taste
400 g orzo (kritharaki)
crumbled feta
3 tbsp the governor EVOO

Method

Heat the olive oil in a large oven-proof pan. Add the beef and sear on all sides until nicely browned, remove and set aside
Add onion and sauté for 2 minutes, add the garlic and cook briefly, add the carrot, leeks and sauté for 3-4 mins.
Stir in tomato paste, cumin, paprika and cook for 1 minute, pour in the red wine and let it reduce by half.
Add tomatoes, stock, honey, cinnamon, thyme, rosemary and bay leaf.
Return seared beef to the pan, season with salt and pepper, then cover and simmer for 1.5 hours on low heat, or until the meat is falling apart.
Heat the oven to 180 °C, Gas mark 4.
Heat 1 tbsp of oil in a frying pan, heat to medium, then add the orzo. Sauté for 1 minute, stirring to coat the orzo in the oil. Add the orzo to the stew and stir. Add the extra hot water so the orzo is well covered. Bake uncovered for 30 minutes, stirring halfway through, until the orzo has absorbed the liquid. Add more hot water if needed.
Remove the cinnamon stick and bay leaves. Serve topped with crumbled feta and parsley