Greek Beef and Tomato Stew with Orzo (Giouvetsi)
Deep flavor payoff is worth the time for this heap of tomatoey, spiced beef chunks, on a bed of orzo.
- Makes4 to 6 servings
- Cook Time2½ hours
- 2
Giouvetsi (sometimes spelled youvetsi) is a meaty, tomato-rich stew flavored with alliums, spices and herbs. The meat for this traditional Greek dish—that often is paired with orzo—is commonly lamb, but Alexandra Manousakis and Afshin Molavi of Manousakis Winery in Crete use beef. This is our adaptation of their recipe. Often the orzo is simmered right into the braise, but we prefer to cook it separately, spoon it into bowls, then ladle on the stew. This way, the flavors and textures are more distinct. Anthotyros is the type of cheese Manousakis and Molavi use for finishing their giouvetsi, but we’ve opted for easier to find feta or Italian ricotta salata. The salty, tangy shreds are a perfect complement to the savory-sweetness of the stew.
Don’t forget to uncover the pot when the beef is just shy of tender, after about 1¼ hours of covered cooking. This allows some of the liquid to evaporate so the stew reaches the proper consistency and the flavors become deeper, richer and more concentrated.
Step 1
Set a box grater in a medium bowl. Grate the onion on the large holes down to the root end, then grate the tomato halves over it (start with the cut sides against the grater); stop when you reach the skin and discard it. Set the mixture aside. Grate the garlic cloves on the small holes of the box grater; set aside.
Step 2
In a large Dutch oven over medium-high, heat 2 tablespoons oil until barely smoking. Add the beef in an even layer and cook, without stirring, until well browned on the bottom, about 10 minutes. Turn the beef, distribute in an even layer and cook without stirring until well browned, about another 4 minutes.
Step 3
Stir in the tomato paste, reduce to medium and cook, stirring, until the paste is well browned, 1 to 2 minutes. Add the grated garlic, paprika and oregano; cook, stirring, until fragrant, about 30 seconds. Stir in the wine and scrape up any browned bits. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has fully reduced, about 5 minutes.
Step 4
Add the onion-tomato mixture and cook, scraping up any browned bits, until the moisture evaporates and the mixture begins to sizzle, 10 to 15 minutes.
Stir in 3 cups water, the bay, cinnamon, nutmeg and ½ teaspoon each salt and pepper; bring to a simmer, stirring occasionally. Cover, reduce to low and cook, stirring occasionally, until the meat is just shy of tender, about 1 hour 20 minutes.
Step 5
Uncover and cook, stirring often, until a skewer inserted into the largest chunk of meat meets no resistance and the sauce clings lightly to the beef, about another 20 minutes. Off heat, remove and discard the cinnamon and bay. Taste and season with salt and pepper; set aside.
Step 6
In a large pot, bring 3 quarts water to a boil. Add the orzo and 1 tablespoon salt, then reduce to medium and cook, stirring occasionally, until the orzo is tender. Drain well in a colander, transfer to a medium bowl and toss with the remaining 2 tablespoons oil and the parsley. Taste and season with salt and pepper.
Step 7
Return the stew to a gentle simmer over medium, stirring often. Divide the orzo among individual bowls, ladle on the stew and sprinkle with the cheese.
