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- 500g beef stew meat, cut into cubes - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ground cinnamon - 1 teaspoon dried oregano - 1 teaspoon cumin - Salt and pepper to taste - 400g canned diced tomatoes - 4 cups beef broth - 300g orzo pasta - 1 bay leaf - Fresh parsley, chopped (for garnish) - Grated feta cheese (optional, for topping) When you gather your ingredients, make sure you have the best quality. Fresh ingredients make a big difference. The beef should be tender and juicy. The onion adds sweetness, and garlic brings depth. Spices like cinnamon, oregano, and cumin create a warm flavor. You can adjust salt and pepper based on your taste. Don't forget the orzo! It adds a wonderful texture. The canned tomatoes and beef broth give a rich base. The bay leaf adds subtle notes of flavor. Fresh parsley brightens up the dish. Grated feta cheese can be a tasty topping. Enjoy the process of gathering these ingredients! It sets the stage for a delicious meal. - Sauté the onion and garlic Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped large onion and sauté for about 5 minutes. You want the onion to be soft and clear. Then, add 3 minced cloves of garlic. Cook for another minute until you smell that wonderful garlic scent. - Brown the beef cubes Next, add 500g of beef stew meat cut into cubes. You should brown the meat on all sides for about 5 to 7 minutes. This step is key. It gives your dish a deep flavor. - Add spices and tomatoes Once the beef is browned, sprinkle in 1 teaspoon of ground cinnamon, 1 teaspoon of dried oregano, and 1 teaspoon of cumin. Stir well to coat the meat in those lovely spices. Then, pour in 400g of canned diced tomatoes. This adds a nice acidity. - Incorporate beef broth and bay leaf Now, add 4 cups of beef broth and toss in 1 bay leaf. Season with salt and pepper to taste. This mixture needs to come to a gentle simmer. Cover the pot and let it cook on low heat. This should take about 1.5 hours, or until the beef is tender. - Simmer until beef is tender Check on your beef. It should be soft and flavorful after simmering. Stir occasionally to prevent sticking. - Add orzo and cook until al dente Once the beef is tender, add 300g of orzo pasta. Stir it in well. Cook for an additional 10 to 12 minutes. You want the orzo to be al dente, which means it should still have a slight bite. - Adjust seasoning and serve Before serving, remove the bay leaf. Taste your dish and adjust the seasoning if needed. Serve the Beef Giouvetsi in bowls. Top with chopped fresh parsley and, if you like, a sprinkle of grated feta cheese. Enjoy this warm and comforting meal! To make Beef Giouvetsi shine, start with quality beef. A good cut gives you rich flavor. Fresh spices also matter. They bring out the best in your dish. Simmering is key. It allows the beef to tenderize and absorb flavors. Let it cook slowly. This way, your meal becomes both hearty and comforting. Be careful not to overcook the orzo. This pasta cooks fast and can get mushy. Stir it regularly. This helps prevent sticking to the pot. You want your dish to have a nice texture. A few gentle stirs while cooking will keep everything mixed well and delicious. Garnish your Beef Giouvetsi for added flair. Fresh parsley adds color and taste. You can also sprinkle grated feta on top. It brings a creamy touch to each bite. Pair this dish with a simple salad or crusty bread. These sides complement the rich flavors perfectly. Enjoy your meal and share it with friends! {{image_2}} You can switch the beef for other meats. Lamb works well, giving a rich flavor. Chicken is also a great choice. It cooks faster and keeps the dish light. If you want a vegetarian dish, use mushrooms or lentils. They add a nice texture and taste. For gluten-free needs, swap the orzo with gluten-free pasta. Quinoa or rice can be great too. They blend well with the dish and keep it hearty. Check labels to ensure they are gluten-free. You can make this dish even better with added veggies. Carrots, bell peppers, or zucchini fit in nicely. They add color and nutrients. If you like spice, add red pepper flakes or hot sauce. Adjust the spice to your taste to make it perfect for you. To keep Beef Giouvetsi fresh, cool it quickly. Let it sit at room temp for no more than two hours. Once cooled, transfer it to a container. Use an airtight container to prevent drying out. If you have leftovers, store them in the fridge. They will stay good for three to four days. Freezing is a great option if you want to save Beef Giouvetsi. First, let it cool completely. Then, place it in a freezer-safe container. Be sure to leave some space as it expands. You can also use freezer bags, just remove as much air as possible. Beef Giouvetsi can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, the stove is the best method. Heat it gently over low heat. Add a splash of beef broth or water to keep it moist. Stir often to ensure even heating. If you want the orzo to stay al dente, avoid boiling it again. You can also use the microwave. If using a microwave, heat it in short bursts. Stir in between to check the heat. This will help maintain the flavor and texture. Beef Giouvetsi is a Greek dish. It features beef stew cooked with orzo pasta. The dish has roots in Greece, where families make it for gatherings. The warm spices and savory broth create a cozy meal. It is perfect for chilly days or when you want comfort food. The mix of beef, tomatoes, and spices makes it rich in flavor. Yes, you can use a slow cooker for Beef Giouvetsi. Here’s how: - Sauté the onion and garlic in a pan. - Brown the beef cubes in the same pan. - Transfer these to the slow cooker. - Add the spices, tomatoes, broth, and bay leaf. - Cook on low for 6 to 8 hours. - About 30 minutes before serving, add the orzo and cook until tender. Using a slow cooker makes the beef very tender and full of flavor. To add spice to Beef Giouvetsi, try these tips: - Add crushed red pepper flakes for heat. - Use spicy sausage instead of beef for a different flavor. - Stir in chopped jalapeños or other hot peppers. - Mix in a dash of cayenne pepper for extra warmth. - Once cooked, add a splash of hot sauce for more kick. These changes boost the flavor and add depth to your dish. Enjoy experimenting with different spices! In this blog post, we explored how to make Beef Giouvetsi, from the ingredients and cooking steps to flavor tips and variations. You learned about the key components, like beef, orzo, and spices, and how to achieve rich flavors. Remember, using quality beef and fresh spices is essential for a tasty dish. Try different meats or a vegetarian version to fit your taste. With these tips, you can enjoy this hearty meal anytime. Now, gather your ingredients and start cooking!

Beef Giouvetsi

Discover the deliciousness of Savory Beef Giouvetsi, a hearty dish that's perfect for any occasion! This comforting recipe features tender beef cubes simmered with aromatic spices, orzo pasta, and topped with fresh parsley and optional feta cheese. In just two hours, you'll create a flavorful meal that the whole family will love. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

500g beef stew meat, cut into cubes

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cinnamon

1 teaspoon dried oregano

1 teaspoon cumin

400g canned diced tomatoes

4 cups beef broth

300g orzo pasta

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated feta cheese (optional, for topping)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the beef cubes to the pot, browning them on all sides (about 5-7 minutes).

        Sprinkle in the ground cinnamon, dried oregano, and cumin, stirring to coat the meat with the spices.

          Pour in the canned diced tomatoes and beef broth. Add the bay leaf, and season with salt and pepper.

            Bring the mixture to a gentle simmer, cover it, and let it cook on low heat for about 1.5 hours, or until the beef is tender. Stir occasionally.

              Once the beef is tender, add the orzo pasta to the pot, stirring well. Cook for an additional 10-12 minutes, or until the orzo is cooked al dente.

                Remove the bay leaf and adjust seasoning if needed.

                  Serve the Beef Giouvetsi in bowls, garnished with chopped fresh parsley and a sprinkle of grated feta cheese on top, if desired.

                    Prep Time: 15 mins | Total Time: 2 hrs | Servings: 4