Giovetsi: Greek Beef and Orzo Stew Recipe

Introduction

Giovetsi is a classic Greek comfort food featuring tender beef simmered in a rich tomato sauce and combined with orzo pasta. This hearty one-pot meal is perfect for cozy dinners and showcases the warm flavors of cinnamon, bay leaves, and allspice.

Ingredients

• 5 tbsp Olive oil
• 1000 g Beef (leg, boneless) (2.2 lb)
• 2 Medium onions
• 500 ml White wine (2 cups)
• 2 Medium tomatoes (fresh tomato juice)
• 125 ml Passed tomato (½ cup)
• 500 ml Water (2 cups)
• 2 Beef stock cubes
• 1 tsp Black pepper
• 1 tbsp Sugar or honey
• 3 Bay leaves
• 1 Cinnamon stick
• 7 Allspice / Pimenta
• 500 g Orzo / Rizoni (1.1 lb)
• 1 litre Water (33.8 fl oz) (to cook the orzo)
• Salt, if needed
• Parmesan cheese, for serving

Instructions

1. Step 1: Chop the onions finely. In a blender or electric chopper, blend the 2 tomatoes to make fresh tomato juice.
2. Step 2: Boil 500 ml of water in a separate pot.
3. Step 3: In a large pot, heat the olive oil and brown the beef cubes for 4-5 minutes. Remove the meat and set aside.
4. Step 4: Add the chopped onions to the same pot and sauté until caramelized.
5. Step 5: Return the meat to the pot. Add the white wine, tomato juice, passed tomato, boiled water, bay leaves, cinnamon stick, beef stock cubes, black pepper, allspice, and sugar or honey.
6. Step 6: Cook the mixture: if using a pressure cooker, cook for 1½ hours. If using a regular pot, cover with a lid and cook until the meat is tender and starts to fall apart, about 3.5 hours. Add hot water if the sauce thickens too much.
7. Step 7: When the meat is ready, remove it from the sauce and set aside. Let the sauce simmer for another 10 minutes, then adjust seasoning with salt, pepper, or extra stock cube if desired.
8. Step 8: In a large pot, boil 1 litre of water with 1 tsp salt. Add the orzo and stir occasionally to prevent sticking. When most of the water has evaporated and the pasta is al dente (about 7 minutes), add the tomato sauce.
9. Step 9: Let the mixture cook for another 3-4 minutes, then add back the cooked meat pieces.
10. Step 10: Remove the pot from heat and cover with a lid. Let it sit for 5 to 10 minutes to allow the orzo to absorb the remaining liquid.
11. Step 11: Serve the dish with grated Parmesan cheese and enjoy!

Tips & Variations

• For a richer flavor, use homemade beef stock instead of cubes.
• You can substitute honey for sugar to add a subtle sweetness to the sauce.
• Try adding chopped fresh herbs like parsley or oregano before serving for extra freshness.
• If you prefer, use chicken instead of beef for a lighter version of Giovetsi.
• Make sure to watch the orzo closely while cooking to avoid it sticking or overcooking.

Storage

Store leftover Giovetsi in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of water if needed to loosen the sauce. This dish also freezes well; thaw completely overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of a pressure cooker?

Yes, you can cook the beef in a slow cooker for 6-8 hours on low until tender. Then proceed with adding the orzo on the stove as described.

What can I use if I don’t have orzo?

You can substitute orzo with other small pasta shapes like acini di pepe or small elbow macaroni. Just adjust the cooking time accordingly.

Giovetsi: Greek Beef and Orzo Stew Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

Giovetsi is a traditional Greek comfort food featuring tender beef slow-cooked in a rich tomato and wine sauce, served with perfectly cooked orzo pasta. This hearty dish combines aromatic spices with the deep flavors of beef and tomato, finished with a sprinkle of Parmesan cheese for a satisfying meal.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1000 g Beef (leg, boneless) (2.2 lb)
• 2 medium Onions
• 2 medium Tomatoes (for fresh tomato juice)

Liquids and Sauces

• 5 tbsp Olive oil
• 500 ml White wine (2 cups)
• 125 ml Passed tomato (½ cup)
• 500 ml Water (2 cups) (for cooking meat sauce)
• 1 litre Water (33.8 fl oz) (to cook the Orzo/Rizoni)

Spices and Seasonings

• 2 Beef Stock cubes
• 1 tsp Black pepper
• 1 tbsp Sugar or Honey
• 3 Bay leaves
• 1 Cinnamon stick
• 7 Allspice / Pimenta berries
• Salt, as needed

Pasta and Serving

• 500 g Orzo / Rizoni (1.1 lb)
• Parmesan cheese, for serving

Instructions

1. Chop: Begin by chopping the onions finely to prepare for sautéing.
2. Blend: Using an electric chopper or blender, process the two fresh tomatoes into tomato juice.
3. Boil water: Bring 500 ml of water to a boil, which will be used shortly in the sauce preparation.
4. Brown the beef: In a large pot, heat the olive oil and add the beef cubes. Brown the meat for about 4-5 minutes to develop flavor, then remove it from the pot.
5. Sauté onions: Add the chopped onions to the same pot and sauté until they become caramelized and golden.
6. Add ingredients to pot: Return the beef to the pot, then pour in the white wine, fresh tomato juice, passed tomato, and boiled water. Add the bay leaves, cinnamon stick, beef stock cubes, black pepper, allspice berries, and sugar or honey.
7. Cook the beef: If using a pressure cooker, cook for 1½ hours. If using a regular pot, cover with a lid and cook over low heat for about 3.5 hours until the meat is tender and starts to fall apart. Add hot water if the sauce thickens too much.
8. Simmer sauce: Once the meat is cooked, remove it from the pot and set aside. Let the sauce simmer for an additional 10 minutes. Taste and adjust seasoning, adding extra salt, pepper, or half a stock cube if desired.
9. Cook the orzo: In a separate large pot, bring 1 litre of salted water to a boil. Add the orzo or rizoni pasta, stirring occasionally to prevent sticking. When most of the water has evaporated and the orzo is nearly al dente (about 7 minutes, roughly two-thirds of package cooking time), add the tomato sauce from the meat pot.
10. Combine and finish cooking: Let the orzo cook with the sauce for another 3 to 4 minutes, then add the cooked meat pieces back into the pot.
11. Rest: Remove the pot from heat, cover with a lid, and let it rest for 5 to 10 minutes. This allows the orzo to absorb some of the liquid and finish cooking perfectly.
12. Serve: Plate the Giovetsi and serve with a generous sprinkling of grated Parmesan cheese. Enjoy your comforting Greek meal!

Notes

• You can use either a regular pot or a pressure cooker; the pressure cooker will reduce cooking time significantly.
• If the sauce becomes too thick during cooking, add a bit of hot water to keep it saucy and flavorful.
• Be sure to stir the orzo occasionally while cooking to prevent it from sticking to the bottom of the pot.
• Adjust seasoning at the end to balance flavors, especially salt and pepper.
• Parmesan cheese adds a delicious salty, umami finish, but you can omit it for a dairy-free option.
• Leftovers keep well refrigerated for a couple of days and taste even better reheated as the flavors deepen.

Keywords: Greek beef stew, Giovetsi, Orzo pasta, comfort food, slow-cooked beef, tomato beef stew, Mediterranean recipe