Description
A cozy Greek classic made with tender beef, orzo pasta, and a spiced tomato sauce, baked until bubbly and golden with a cheesy topping.
Ingredients
Scale
- 2 pounds beef chuck, cubed
- 1 ½ cups orzo pasta
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 tablespoons olive oil
- 1 cinnamon stick
- 2 whole cloves
- 1 bay leaf
- 3 cups beef broth
- ½ cup grated kefalotyri cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and place your Dutch oven on the stove over medium-high heat.
- In the heated pot, add olive oil and sear the beef until browned on all sides. Remove and set aside.
- Sauté the onion and garlic in the same pot until soft. Stir in tomato paste, then add crushed tomatoes, cinnamon stick, cloves, bay leaf, salt, and pepper. Simmer for 5 minutes.
- Return the beef to the pot, pour in beef broth, and bring to a gentle simmer.
- Stir in the orzo and mix gently. Cover the pot or transfer to a baking dish and cover with foil.
- Bake for 45 minutes, stirring halfway and adding broth if needed, until the beef is tender and orzo is cooked.
- Sprinkle grated kefalotyri cheese on top and return to oven uncovered for 10 minutes until golden and bubbly.
- Let it rest for 5 minutes before serving. Enjoy warm with a side salad or bread.
Notes
- Use a heavy pot for even heat distribution.
- Add extra broth if the orzo absorbs too much liquid.
- Leftovers can be transformed into soup or baked into stuffed peppers.
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Greek Beef Giouvetsi, orzo pasta bake, Greek comfort food, beef orzo casserole