This Beef Stew with Orzo Is A Filling Comfort Dish!
If you’re craving a taste of Greece, try this comforting Beef Stew with Orzo. Similar to the popular Greek Giouvetsi, but without the final baking step, this dish brings together tender chunks of beef, carrots, tomatoes, and lots of orzo pasta.
The result is a thick and saucy stew with plenty of flavor thanks to the bay leaves, cinnamon, red wine, and tomato paste.
While authentic giouvetsi is traditionally baked at the end, this recipe simplifies things. You can make the whole meal in just one pot on the stove!
Don’t forget to crumble feta cheese or kefalotyri on top before serving for some extra flavor.
Ingredients
Here are the ingredients that you will need to make this beef stew at home:
- Olive oil – For cooking the onions, carrots, and beef. Olive oil is recommended since it adds extra flavor, but you can also use canola oil, sunflower oil, or avocado oil.
- Beef – Preferably beef shoulder, cut into pieces. Alternatively, you can use beef chuck.
- Onion – Adds depth of flavor to the stew; red or yellow onion will both work.
- Carrots – Adds sweetness and color.
- Diced tomatoes – For the sauce; use unseasoned, canned diced tomatoes.
- Tomato paste – Enhances the tomato flavor and thickens the sauce.
- Sugar – Regular granulated sugar to balance the acidity; adjust to taste.
- Red wine – Adds depth of flavor and richness to the sauce; we recommend a dry red wine. Alternatively, you can use more broth and skip the wine, but it will change the flavor of the final dish.
- Cinnamon stick – Adds warmth and a subtle sweetness; make sure the cinnamon stick is fresh for best flavor.
- Broth – Beef, chicken, or vegetable broth all work. Use low-sodium broth to better control the salt content.
- Orzo pasta – An important component of the dish, but you can omit it – then the stew will be more liquidy.
- Salt – To enhance the overall flavor; adjust to taste.
- Black pepper – To add a hint of spice; adjust to taste.
- Bay leaves – For extra flavor.
- Feta cheese or kefalotyri cheese – Optional garnish.
Recipe Tips and Substitutions
Before you tackle this slightly modified beef giouvetsi recipe, have a look at these recipe tips and substitutions:
- You can make this stew with different meats, including chicken, lamb, or veal. Keep in mind that the cooking time will vary, since some meats take longer to become tender than others.
- For extra flavor, you can toast the orzo in a large pan with a little oil until golden brown if you like.
- Authentic Greek giouvetsi is usually baked at the end. If you want to make a more traditional version, you can follow the recipe as described until the stew has simmered and the meat is tender. Then pour the contents along with the orzo and the rest of the broth into a baking dish with high sides and bake at 350 degrees Fahrenheit for about 30 minutes, covered with aluminum foil, then uncovered for a few more minutes.
- Add more broth or water if the stew gets too thick for your liking.
- Adjust the amount of salt and black pepper to taste.
- You can garnish the beef stew with finely chopped parsley and/or crumbled feta cheese, grated kefalotyri cheese, or other cheese of your choice (such as parmesan).
How to Make Beef Stew with Orzo – Step by Step Instructions
If you like visuals, you can follow along with the step-by-step recipe instructions and see exactly how to make this beef stew with orzo.
All of the recipe process photos have been included below so you can see what each step should look like.
Of course, you can always skip to the detailed recipe card at the bottom of this post if you’re not a fan of process photos!
First, heat the olive oil in a large pot or Dutch oven. Add the chopped onion and carrots and cook over medium-low heat for a few minutes until the onions are soft.
Then add the chopped beef and brown it on all sides.
Next, stir in the tomato paste and then add the red wine. Cook until it reduces slightly.
Now add the diced tomatoes, sugar, cinnamon stick, bay leaves, salt, pepper and just under half of the broth. Stir well.
Lower the heat, cover the pot with a lid and simmer for about 40 to 50 minutes, or until the beef is tender. Stir occasionally.
Next, add the orzo pasta and the remaining broth. Stir well, then cover with a lid and cook for 15 to 20 minutes or until the liquid is absorbed and the pasta is cooked.
The exact cooking time can vary, check the cooking time of the orzo pasta you’re using.
When the stew is done, remove the bay leaves and cinnamon stick if you can find them.
Sprinkle the beef stew with grated kefalotyri, crumbled feta cheese or other cheese of your choice before serving (optional). You can also garnish it with some fresh chopped parsley. Enjoy!
Storage Tips
If you have any leftovers, allow them to cool and then store them in a sealed container in the fridge for up to 3 to 4 days.
You can reheat them in microwave-safe bowls in the microwave or in a pot on the stove over low heat. Stir regularly so the bottom doesn’t burn. You can also add a splash of water or broth if needed.
Related Recipes
For more recipes you might want to try, have a look at these Greek dishes:
- Pastitsio (Greek Lasagna)
- Chicken Gyros
- Moussaka
- Greek Chicken Souvlaki
- Soutzoukakia (Greek Meatballs in Tomato Sauce)
Beef Stew with Orzo
Ingredients
- 1/3 cup olive oil
- 17.5 ounces beef shoulder , cut into pieces; alternatively beef chuck
- 1 medium red onion, diced
- 2 medium carrots, diced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 14 ounces diced tomatoes, canned (about 1 can)
- 1 tablespoon sugar
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 cups beef or chicken broth, or more if needed
- 9 ounces orzo pasta
- 3.5 ounces crumbled feta cheese or grated kefalotyri
Instructions
- Heat the olive oil in a large pot or Dutch oven. Add the chopped onion and carrots and cook over medium-low heat for a few minutes until the onions are soft. Then add the diced beef and brown it on all sides.1/3 cup olive oil, 1 medium red onion, 2 medium carrots, 17.5 ounces beef shoulder
- Stir in the tomato paste and then add the red wine. Cook until the wine has reduced slightly.1 tablespoon tomato paste, 1/2 cup red wine
- Add the diced tomatoes, sugar, cinnamon stick, bay leaves, salt, pepper and just under half of the broth. Stir well.14 ounces diced tomatoes, 1 tablespoon sugar, 1 cinnamon stick, 1/2 teaspoon salt, 2 bay leaves, 1/2 teaspoon black pepper
- Lower the heat, cover the pot with a lid and let it simmer for about 40 to 50 minutes, or until the beef is tender. Stir occasionally.
- Add the orzo pasta and the remaining broth. Stir well, then cover with a lid and cook for 15 to 20 minutes, or until the liquid is absorbed and the pasta is cooked. The exact cooking time can vary; check the cooking time of the orzo pasta you're using.9 ounces orzo pasta
- Remove the bay leaves and cinnamon stick.
- To serve, sprinkle with grated kefalotyri or crumbled feta cheese. Alternatively, you can use grated Parmesan cheese or finely chopped parsley.3.5 ounces crumbled feta cheese or grated kefalotyri
Notes
- You can make this stew with different meats, including chicken, lamb, or veal. Keep in mind that the cooking time will vary since some meats take longer to become tender than others.
- For extra flavor, you can toast the orzo in a large pan with a little oil until golden brown if you like.
- Authentic Greek giouvetsi is usually baked at the end. If you want to make a more traditional version, you can follow the recipe as described until the stew has simmered and the meat is tender. Then pour the contents along with the orzo and the rest of the broth into a baking dish with high sides and bake at 350 degrees Fahrenheit for about 30 minutes, covered with aluminum foil, then uncovered for a few more minutes until the orzo is cooked.
- Add more broth or water if the stew gets too thick for your liking.
- Adjust the amount of salt and black pepper to taste.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
