Beef Giouvetsi Greek Orzo (Print Version)

# Ingredients:

→ For the Beef

01 - 2 pounds (900g) beef chuck or stew meat, cut into cubes
02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced

→ For the Sauce

05 - 1 can (14 oz) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 cup beef broth
08 - 1 cinnamon stick
09 - 2 bay leaves
10 - 1 teaspoon ground allspice
11 - Salt and pepper to taste
12 - 1 teaspoon sugar (optional)

→ For the Pasta

13 - 1½ cups orzo pasta
14 - 2 cups hot water or beef broth

→ For Topping

15 - Grated Kefalotyri or Parmesan cheese
16 - Fresh parsley for garnish

# Instructions:

01 - Heat olive oil in Dutch oven over medium-high heat. Season beef with salt and pepper, sear in batches until browned. Remove and set aside.
02 - In same pot, sauté onion until soft. Add garlic, cook 1 minute. Stir in tomato paste and cook 1-2 minutes.
03 - Add crushed tomatoes, broth, cinnamon stick, bay leaves, allspice, and sugar. Mix well.
04 - Return beef to pot, bring to simmer. Cover and cook on low 1.5-2 hours until tender.
05 - Preheat oven to 375°F. Mix orzo into sauce, adding hot water if needed. Bake 20-25 minutes until tender.
06 - Remove cinnamon and bay leaves. Top with cheese and parsley before serving.

# Notes:

01 - Can be cooked on stovetop instead of oven
02 - Traditional Greek comfort food
03 - Serves well with crusty bread and Greek salad

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