Greek
Giouvetsi
A classic Greek baked dish of tender beef braised in cinnamon-scented tomato sauce, then finished with kritharaki until it absorbs the rich juices. Serve it bubbling from a small clay or oven dish with a generous grating of kefalotyri.
Watch it madeAkis Petretzikis · 8:29
Ingredients
- Beef chuck or stewing beef, cut into large chunks400g
- Kritharaki or orzo pasta160g
- Extra virgin olive oil2 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, finely chopped2
- Tomato paste1 tbsp
- Dry red wine80ml
- Crushed tomatoes or grated ripe tomatoes300g
- Hot beef stock or hot water600ml
- Cinnamon stick1 small
- Bay leaf1
- Ground allspice1 pinch
- Sugar1/2 tsp
- Sea saltto taste
- Freshly ground black pepperto taste
- Kefalotyri or graviera cheese, grated30g
Method
- Heat the olive oil in a heavy pot over medium-high heat and brown the beef well on all sides.
- Remove the beef to a plate, lower the heat to medium, and sauté the onion in the same pot until soft and lightly golden.
- Add the garlic and tomato paste and cook for 1 minute, stirring so the paste darkens slightly.
- Pour in the red wine and scrape the bottom of the pot until the wine reduces by about half.
- Return the beef to the pot and add the crushed tomatoes, cinnamon stick, bay leaf, allspice, sugar, salt, pepper, and 300ml of the hot stock or water.
- Cover and simmer gently for 1 hour 20 minutes to 1 hour 40 minutes, until the beef is tender but still holds its shape.
- Preheat the oven to 180°C.
- Transfer the beef and its sauce to a small clay giouvetsi dish or ovenproof casserole, remove the cinnamon stick and bay leaf, and stir in the kritharaki.
- Add the remaining 300ml hot stock or water, stir well, and taste the sauce for seasoning.
- Bake uncovered for 25 to 30 minutes, stirring once halfway through, until the kritharaki is tender and the sauce is thick and glossy.
- Rest the giouvetsi for 10 minutes so the pasta settles and absorbs the last of the sauce.
- Serve warm with grated kefalotyri or graviera over the top.
Common questions
Can I substitute orzo for kritharaki in giouvetsi?
Yes. Orzo is the closest substitute and works well in the same amount. Use the same timing, but check a few minutes early because some orzo brands soften faster than kritharaki.
How long should the beef simmer before adding the pasta?
Simmer the beef gently for about 1 hour 20 minutes to 1 hour 40 minutes, until tender but still holding its shape. If it is still tough, keep cooking before adding the pasta.
What are the most common mistakes when making giouvetsi?
The biggest mistakes are boiling the beef hard, which makes it tough, and overcooking the pasta, which turns it mushy. Also avoid adding too little hot liquid, since the pasta needs enough to absorb.
How should I store leftovers and reheat giouvetsi?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove or in the oven with a splash of water or stock, because the pasta will keep absorbing sauce.
What should I serve with giouvetsi?
Serve it with a simple green salad, crusty bread, or a little grated kefalotyri, mizithra, or Parmesan. A light side is best, since the dish is rich and already very filling.