Delicious Authentic Greek Beef Stew Recipe
Giouvetsi is a dish made in Greece, which consists of orzo pasta and beef stew. Although it’s not a fast recipe, it’s fairly easy to make.
Pronounced “you-VEH-tsee,” is a typical Greek stew that can be prepared with either beef or lamb. Along with orzo pasta, the meat is cooked in a hearty tomato sauce before being topped with a thick layer of shredded kefalotyri cheese.
Giouvetsi is a dish made in Greece
Giouvetsi is a traditional Greek dish made with orzo pasta and beef stew. The word giouvetsi means “little goat” in Greek and comes from the fact that this dish was originally made with goat meat instead of beef. The recipe has been around for a long time, probably because it is easy to prepare and very tasty! Giouvetsi can be served as an appetizer or main dish, depending on how you want to serve it, but it always contains orzo pasta and a hearty beef stew.
Although it’s not a fast recipe, it’s fairly easy to make.
This is a great recipe to make on a weeknight, but it does take some time. It’s also a good one to make with friends who are looking for something fun to do.
1 pound boneless beef stew meat cut into 1-inch cubes
Beef stew meat is the best meat to use for this recipe, as it is already cut into 1-inch cubes.
2 tablespoons extra virgin olive oil
Extra virgin olive oil is a healthy fat that has a high smoke point, meaning it can be heated to high temperatures without degrading into toxic compounds.
1 large onion chopped (1 cup)
1/2 teaspoon dried oregano leaves or 1 1/2 teaspoons snipped fresh oregano leaves
3/4 teaspoon dried oregano leaves or 1 1/2 teaspoons snipped fresh oregano leaves
Oregano (Origanium) is a perennial herb that is native to the Mediterranean region. The word “origanum” comes from the Greek word “oryza,” meaning “a plant.” This herb has been used in cooking for centuries and was originally brought to Greece by the Greeks who emigrated there. While dried oregano leaves are more common in the U.S., fresh oregano will give this stew an extra kick of flavor!
4 cloves garlic, minced (4 teaspoons)
Garlic is a key ingredient in many giouvetsi recipes, and for good reason. It’s a great source of vitamins A and C, which help your body fight infection and maintain healthy skin.
3 ounces uncooked orzo pasta (3/4 cup)
In a large saucepan, heat oil over medium-high heat.
Add garlic and cook 30 seconds or until fragrant, stirring constantly with a wooden spoon or spatula. Do not let it burn!
1 medium tomato, chopped (3/4 cup)
Chop the tomato into quarters, then remove the seeds by squeezing them out of each quarter.
Dice the tomatoes into 1/2-inch pieces.
This is a recipe where the broth is a star. You’re going to want to use a good quality beef broth, and you can make your own if you prefer (or even use chicken broth in place of beef). If you do decide to go with store bought, look for something that doesn’t have any added sugars or preservatives.
- Heat olive oil in a large saucepan over medium-high heat. Add beef cubes, onion and oregano and cook until beef is browned, stirring occasionally.
- Add garlic, cook for 1 minute.
- Add tomato paste and water, bring to boil; reduce heat to low and simmer for 30 minutes or until meat is tender (do not add salt yet).
- If you want a product that melts in your tongue, choose beef chuck of high grade.
- The meat should be at room temperature before being thoroughly dried. This will lessen splattering while the food is browning.
- Brown the steak very well to get a wonderful, rich taste!
- Use durum wheat orzo pasta of a high caliber.
- Remember that the casserole will appear to have too much liquid when you remove it from the oven. But it will be wonderful after resting for 15-20 minutes! (During this time, the orzo pasta has the chance to finish cooking while still remaining wet from the sufficient amount of sauce.)
- Cinnamon stick, cloves, and allspice berries are required in the preparation. Although you may use half a teaspoon of ground cinnamon, one-fourth of a teaspoon of ground cloves, and one-fourth of a teaspoon of ground allspice instead, using those aromatics whole produces the greatest results.
When the stew is done, pour into a serving dish and serve. You may also want to garnish it with fresh oregano.
Leave a Reply