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Slow-Cooked Beef Giouvetsi With Orzo

slow-cooked beef giouvetsi - featured image
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A comforting Greek casserole featuring slow-braised beef in a rich tomato sauce baked with orzo pasta that soaks up all the flavors. This hearty dish is perfect for family meals and easy to prepare ahead.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1 ½-inch chunks
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes (canned)
  • 2 cups beef broth
  • 1 ½ cups orzo pasta
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish
  • Grated Kefalotyri or Parmesan cheese (optional, for serving)

Instructions

  1. Cut the beef into 1 ½-inch chunks. Chop the onion finely and mince the garlic cloves. Measure out your dry and wet ingredients so everything’s ready to go.
  2. Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the beef chunks in batches, avoiding crowding, and sear until all sides are browned, about 4-5 minutes per batch.
  3. Remove the beef and set aside. In the same pot, add the chopped onions and cook for 5-7 minutes until softened and golden. Add the minced garlic and cook for another minute, stirring constantly.
  4. Pour in the crushed tomatoes, beef broth, cinnamon, oregano, bay leaf, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Return the browned beef chunks to the pot. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 ½ to 3 hours until beef is fork-tender and sauce thickened. (If using a slow cooker, cook on low for 6-8 hours.)
  6. Stir in the orzo pasta. Add an extra ½ cup of broth or water if the sauce is too thick. Cover and cook for another 15-20 minutes, stirring occasionally, until orzo is tender but not mushy.
  7. Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley and grated cheese over the top before serving.
  8. Optional: For a crusty top, transfer to an ovenproof dish and bake uncovered at 375°F for 10-15 minutes before serving.

Notes

Browning the beef is essential for deep flavor. Add orzo towards the end to prevent mushiness. For gluten-free, substitute orzo with gluten-free small pasta. Slow cooker can be used but watch orzo cooking time carefully. Adding a pinch of cinnamon adds warmth without overpowering. Leftovers taste better the next day. Can freeze for up to 2 months.

Nutrition

Keywords: slow-cooked beef, giouvetsi, orzo, Greek casserole, comfort food, slow cooker recipe, beef stew, tomato sauce, cinnamon, oregano

Find it online: https://cooltastes.com/slow-cooked-beef-giouvetsi-with-orzo-recipe-easy-perfect-greek-dinner/