Entree: Greece – Athens & Attica – γιουβέτσι ➤ giouvetsi (Baked Greek orzo cooked with braised beef in a tomato-cinnamon stew and finished with melted cheese)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 8 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 3 cups (720 ml) beef stock, more as needed
- 12 oz (340 g) kritharáki (orzo)
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 g) unsalted butter
- 1 cup (100 g) grated kefalotyri or Parmesan cheese, plus extra for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C). In a large ovenproof Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and sauté the chopped onion until translucent, 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes, stirring to caramelize the paste slightly.
3. Deglaze the pot with the red wine, scraping up browned bits. Stir in crushed tomatoes, beef stock, cinnamon stick, bay leaf, and oregano. Return the beef with any accumulated juices to the pot, bring to a simmer, cover, and gently braise on the stovetop for 1 to 1¼ hours until the beef is tender.
4. Remove the lid, discard the cinnamon stick and bay leaf, and stir in the orzo. Add additional stock (about 1/2 to 1 cup / 120–240 ml) if the mixture seems dry—the liquid should be plentiful enough so the orzo can absorb and cook during baking.
5. Dot the surface with butter and stir in 1/2 cup (50 g) of the grated cheese. Transfer the pot (or transfer contents to a baking dish) into the preheated oven and bake uncovered 25–30 minutes until the orzo is cooked and the top starts to brown.
6. Remove from oven, sprinkle remaining cheese over the top, and return to oven 3–5 minutes more until cheese is melted and slightly golden. Let rest 5 minutes, garnish with chopped parsley, and serve hot.