Greek Beef Stew with Orzo (Beef Giouvetsi)

Name: Greek Beef Stew with Orzo (Beef Giouvetsi)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 1/4 cup olive oil (divided); 1 1/2 pounds chuck roast (cubed); 1/2 large sweet onion (diced); 2 large carrots (diced); 4 cloves garlic (minced); 1/4 cup red wine; 2 tablespoons tomato paste; 16 ounce can crushed tomatoes; 1/2 tablespoon brown sugar; 2 bay leaves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon cinnamon; 1/4 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon coriander; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 2 cups beef broth; 1 1/2 cups orzo pasta; 1/2 cup feta cheese (crumbled, for garnish); fresh parsley (for garnish)

You will love this hearty, comforting Greek Beef Stew with Orzo that mixes together chuck roast, fresh vegetables, garlic, warm spices, red wine, tomatoes and orzo pasta.

Prep15 min
Cook6 hr
Total6 hr 15 min
Makes6 servings
Calories525

Ingredients

6 servings

1/4 cup olive oil (divided)
1 1/2 pounds chuck roast (cubed)
1/2 large sweet onion (diced)
2 large carrots (diced)
4 cloves garlic (minced)
1/4 cup red wine
2 tablespoons tomato paste
16 ounce can crushed tomatoes
1/2 tablespoon brown sugar
2 bay leaves
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
1/2 teaspoon sea salt
1/8 teaspoon black pepper
2 cups beef broth
1 1/2 cups orzo pasta
1/2 cup feta cheese (crumbled, for garnish)
fresh parsley (for garnish)

Method

1
Heat 2 tablespoons of olive oil in a Dutch oven or large pot.
2
Add the diced chuck roast when the oil is hot, and season with salt and pepper.
3
Brown the beef for about 6-8 minutes over medium heat, turning the pieces of beef until browned all over {browning the beef is optional but I think it adds a lot of flavor to the beef}.
4
Remove the beef from the pot and set it in the slow cooker.
5
Add the onion, garlic, red wine, tomato paste, tomatoes, brown sugar, bay leaves, nutmeg, cinnamon, cumin, paprika, coriander, salt, pepper and broth to the slow cooker. Stir until well combined.
6
Place the lid on the slow cooker, and cook on low for 6-8 hours, until the beef is fork tender.
7
Add the orzo into the slow cooker the last 30 minutes of the cook. Make sure to add some liquid if it looks like there isn’t enough, at least a 1/2 cup broth. Stir well before covering again. Serve the stew warm with fresh parsley and feta cheese.

Notes

You can cook the orzo separately and when the beef stew is done cooking you can stir in the orzo, garnish with feta cheese and parsley and serve warm. You can remove the beef mixture from the slow cooker and add to a large dutch oven. Add in the orzo with the beef mixture and give it a good stir. Add extra stock to make sure there is liquid for the orzo to cook in. I suggest probably another 1/2 cup to 1 cup of broth. Simmer for about 15 minutes, or until the orzo is tender stirring occasionally to make sure the orzo isn’t sticking to the bottom of the pot. Leftovers: store leftover beef stew in an airtight container, in the refrigerator, for up to 5 days. Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. Add a splash of broth or water if the stew look too dry. Freeze: once cooked and cooled, place the stew into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.