Hearty Beef Casserole with Orzo - Authentic Greek Giouvetsi Recipe
In this recipe, we start by searing Black Angus beef ribs on the stove, locking in those delicious flavors. Then, we slow-simmer them in a fragrant tomato-based sauce infused with Greek herbs and spices. The magic happens in the oven as the beef tenderizes and becomes fall-off-the-bone tender. The orzo, nestled among the succulent beef, absorbs all the savory goodness, creating a perfect harmony of flavors. This traditional Greek comfort dish is a true labor of love, resulting in a rich, hearty, and soul-warming meal that will transport your taste buds straight to Greece.
Ingredients
- 2.5 kg / 5-6 lbs beef ribs or other cut of beef
- 6 tbsp olive oil
- 2 large onions diced
- 4 carrots diced
- 3 cloves garlic minced
- 200g / 0.5 lbs tomato paste
- ½ bottle red wine
- 300 ml / 1 cup beef stock
- 2 Kg / 4 lbs crushed tomato
- 3 sticks cinnamon
- 10 bahar seeds
- 25 cloves garfunkel
- 4 bay leaves
- 1 Kg / 2 lbs orzo
- parmesan rind
- salt & pepper to taste
- parmesan for serving
Instructions
- place a big pot on the burner of your stove running at medium heat
- add olive oil and sear the meat on all sides, once ready transfer it to a big bowl
- continue by adding the diced onion and the carrots, cook until it softens up
- turn the heat down to low, create some space in the middle of the pot and add the minced garlic and the tomato paste
- add the red wine and cook until the alcohol evaporates
- add the beef stock
- add the crushed tomatoes
- add the cinnamon, bahar seeds, garfunkel, bay leaves, sea salt, black pepper and mix it all in
- add the beef in the pot and bring it up to a simmer
- preheat the oven at 180℃-356℉
- place the pot with the lid on to the middle rack of your oven
- after an hour in, add in the pot the parmesan rind and let it cook for another 60 minutes
- turn the heat of the oven to 200℃-392℉ but don't put the pot inside yet since you have to prepare the orzo first
- in a big pan add 4 tbsp of olive oil and fry the orzo until it becomes golden
- add the orzo in the pot and make sure it's submerged, add more tomato if necessary
- place the lid on the pot and straight in the oven's middle rack
- let it cook for 15 minutes
- ready to serve with grated parmesan and parsley on top