Greek traditional giouvetsi is actually a red sauce beef stew that is then cooked with orzo pasta in a dutch oven/roaster. It is the ultimate comfort food and perfect for a nice Sunday lunch!
You could also cook the beef the day before and save some time.
- 1 kilogram beef meat cut in small cubes
- 1 dry onion
- 680 grams slight concentrated tomato juice
- 1 carrot
- 1 stick of celery
- 2 pimento balls (μπαχάρι)
- 1 teaspoon dry basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- A pinch of cinnamon
- 1/2 cup red wine (optional)
- 2/3 cup olive oil
- 500 grams (3 cups) orzo pasta (kritharaki)
- 2 tablespoons butter
- 200 grams grated salty cheese like Greek Kasseri or Kefalotiri, if you don’t find any you could use a cheese like Regato
- Sauté the meat with the onion in a pot of with the olive oil.
- Add the wine and let the alcohol to evaporate.
- Add the tomato juice, oregano, basil, carrot, celery, sugar, cinnamon, pimento, salt and pepper and 1.5 liter of water.
- Simmer in low heat with closed lid for 2 hours. Add boiled water in the process if needed.
- Add orzo in a ceramic casserole pot with a lid.
- Add the already cooked meat.
- Measure about 7 cups of the meat sauce. If the sauce is less, add boiled water.
- Add the butter and stir.
- Close the lid and put the casserole in the oven 180C for 1/2 hour with closed lid.
- Remove the lid, add the cheese, put in the oven for another 10 minutes and it’s ready!