Giouvetsi Greek Stew with Orzo

Giouvetsi Greek Stew with Orzo
Serves 4
Giouvetsi a traditional Greek Stew with Orzo
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Prep Time
15 min
Prep Time
15 min
  1. 2  1/2 lbs. Chuck Roast cubed
  2. 2 medium onions, diced
  3. 2 cloves of garlic, minced
  4. 10 oz. Tomato Sauce
  5. 2 C. of water
  6. Olive Oil
  7. S&P to taste
  8. 1 Cinnamon Stick
  9. 1 Bay Leaf
  1. Pour approximately 2 T. olive oil in dutch oven.
  2. When the oil is hot work in small batches to brown the meat.
  3. Once the meat is just browned, remove and set aside.
  4. Add another 2 T. of olive oil and add the onion.
  5. Cook the onion until they have become translucent.
  6. Add the garlic, when that becomes fragrant, add the tomato sauce, water, salt and pepper, cinnamon stick, bay leaf and the beef and its juices back in.
  7. Bring to a boil for 15 minutes.
  8. Let the stew simmer for approximately 2-3 hours or until beef is tender.
  9. NOTE: If you don’t like a strong cinnamon flavor remove the cinnamon stick after 30-45 minutes. If you are baking in the oven set the oven at 350 degrees.
  10. Make sure the pot is not boiling and add 1 cup of water and 2 cups of orzo.
  11. Mix well.
  12. This will take about 20 minutes to cook.
  13. Cover the pot, but stir occasionally to make sure nothing sticks.
  14. Make sure the orzo is done, should be soft.
  1. Remove bay leaf and cinnamon stick.
  2. Finish with 3-4 Tablespoons of butter.
  3. Taste to make sure the seasoning is to your liking.
  4. Your Giouvetsi is now ready to serve.
  5. Optional grate fresh Greek Mezithra Cheese on top.
  6. Enjoy!
  7. Let me know how you like it! Would love feedback.
That Windy City Girl