Giouvetsi / Youvetsi (Greek Beef Stew and Orzo Casserole)

• servings: 4 servings
• active time: 25 minutes
• total time: 3 hours

Ingredients

1 ½ to 1 ¾ pounds (24 to 28 ounces / 680 to 795 grams) beef, lamb, or veal stew meat

Kosher salt and freshly ground black pepper

¼ cup olive oil (divided)

1 large or 2 small onions (peeled and finely chopped)

1 medium to large carrot (peeled and diced)

3 cloves garlic (peeled and finely chopped or crushed)

1 tablespoon tomato paste

½ cup red wine

2 cups chicken (beef, or vegetable broth or stock)

1 (14-ounce / 400-grams) can diced tomatoes

1 teaspoon ground cinnamon

1 ½ cups (275 grams) orzo pasta

Grated kefalotyri, mizithra, or feta cheese (for serving, you can also use Parmesan or pecorino Romano in a pinch)

Directions

Season the cubed meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Sear the meat, in batches if necessary until browned on all sides, about 2 to 3 minutes per side. Remove to a plate and set aside.

In the same pot with any residual oil left, add the onions and carrots, stirring for a 2 to 3 minutes until they start to soften (lower the heat if the onions are browning too fast). Add the garlic and continue to cook for another 1 to 2 minutes.

Stir in the tomato paste, then deglaze the pot with the wine. Add the broth, diced tomatoes with their juices, cinnamon, a big pinch or two of salt and pepper, and finally the seared meat with any collected juices.

Stir to combine, bring to a simmer, then cover, lower the heat to low, and simmer gently, stirring occasionally for 1 ½ to 2 ¼ hours, or until the meat is very tender (the exact timing will depend on the cut of meat). Taste and adjust the seasoning if needed.

Meanwhile, preheat the oven to 350°F (175°C). In a skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the uncooked orzo and toss to lightly toast in the oil. Remove from the heat before they start to brown, a couple minutes or so. Transfer the lightly toasted orzo and residual oil to a 3 quart baking dish.

When the meat is tender, remove the pot from the heat and carefully transfer the meat and all of the sauce from the pot into the baking dish of toasted orzo. Give it a very gentle stir to help the orzo evenly incorporate with the rest of the mixture.

Place the baking dish, uncovered, in the oven and bake for 25 minutes. Remove from the oven and let it rest for about 15 minutes. It may look very liquidy at first but as it rests the orzo should continue to absorb some liquid.

Give it a stir and serve with grated cheese.

Nutrition

• Calories: 736 kcal
• Total Fat: 34 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Cholesterol: 113 mg
• Sodium: 776 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 42 g