Description
A comforting Greek Giouvetsi Beef Stew with Orzo, featuring slow-simmered beef in a rich tomato-wine sauce finished with tender orzo.
Ingredients
Scale
- 2 lbs Beef chuck
- 1 cup Orzo pasta
- 1 can (28 oz) Canned whole tomatoes
- 4 cups Beef broth
- 2 tbsp Extra-virgin olive oil
- 1 Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1 Bay leaf
- 1 cup Dry red wine
- Salt & black pepper to taste
Instructions
- Heat olive oil in a heavy pot; brown large beef chunks on all sides and set aside.
- Sauté chopped onion until soft; add garlic and cook until fragrant.
- Deglaze with red wine, simmering briefly to reduce.
- Add tomatoes (crushed by hand), beef broth, oregano, bay leaf, salt, and pepper.
- Return beef to the pot; cover and simmer gently until very tender.
- Stir in orzo and cook until al dente, adding broth if needed.
- Rest briefly, adjust seasoning, and serve hot.
Notes
- For a richer flavor, use a full-bodied red wine.
- Adjust the amount of broth based on desired consistency.
- Let the stew rest for a few minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Slow Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg