Giouvetsi (Oven-Braised Beef with Orzo)

Ingredients

• 800 g beef chuck
• 300 g orzo
• 1 piece yellow onion
• 3 cloves garlic
• 400 ml tomato puree
• 1 tbsp tomato paste
• 150 ml dry red wine
• 700 ml beef broth
• 3 tbsp extra-virgin olive oil
• 1 leaf bay leaf
• 1 piece cinnamon stick
• 1/4 tsp ground allspice
• 1 tsp sugar
• to taste fine salt
• to taste ground black pepper
• 60 g grated kefalotyri
• 0.25 bunches flat-leaf parsley

Method

1. Cut the beef into large, even pieces, pat them completely dry, then season with salt and pepper; the surface must be very dry to get a good sear.
2. In an ovenproof Dutch oven, heat the olive oil and brown the beef on all sides, without stirring too quickly; it should form an appetizing brown crust.
3. Remove the meat, then sauté the finely chopped onion in the same Dutch oven until tender and golden; add the garlic and stir until fragrant without burning.
4. Add the tomato paste and sauté briefly until it darkens slightly, then pour in the dry red wine and scrape the bottom to release any caramelized browned bits.
5. Return the beef to the Dutch oven with the tomato puree, warm broth, bay leaf, cinnamon, allspice, and sugar; cover and simmer gently until the meat is almost tender.
6. Meanwhile, preheat the oven to moderate heat; then remove the bay leaf and cinnamon, taste the sauce, and adjust the salt and pepper so it is well seasoned.
7. Pour the orzo around the meat in the Dutch oven or a deep baking dish, stir to coat with the sauce, then bake uncovered; stir halfway through cooking to prevent sticking.
8. Continue baking until the orzo is tender, plump, and coated in a thick but still juicy sauce; add a little hot water only if the dish dries out too quickly.
9. Let rest out of the oven until the sauce settles, then serve with the grated kefalotyri and chopped flat-leaf parsley.

Nutrition

Per serving

Energy

776.4 kcal

Protein

56.18 g

Carbohydrate

65.73 g

Fat

29.28 g

Fibre

4.54 g

Calcium

14.19 mg

Iron

0.44 mg

Magnesium

5.58 mg