Giovetsi Greek Comfort Food Recipe

Introduction

Giovetsi is a classic Greek comfort food featuring tender beef cooked in a rich tomato and wine sauce, combined with orzo pasta. This hearty dish is perfect for cozy dinners and brings a taste of traditional Greece to your table.

Ingredients

• 5 tbsp olive oil
• 1000 g beef (leg, boneless) (2.2 lb)
• 2 medium onions
• 500 ml white wine (2 cups)
• 2 medium fresh tomatoes (for tomato juice)
• 125 ml passed tomato (½ cup)
• 500 ml water (2 cups)
• 2 beef stock cubes
• 1 tsp black pepper
• 1 tbsp sugar or honey
• 3 bay leaves
• 1 cinnamon stick
• 7 allspice berries
• 500 g orzo / rizoni (1.1 lb)
• 1 litre water (33.8 fl oz) (to cook the orzo/rizoni)
• Salt, if needed
• Parmesan cheese, for serving

Instructions

1. Step 1: Chop the onions finely.
2. Step 2: Blend the fresh tomatoes in a blender or electric chopper to make tomato juice.
3. Step 3: Bring 500 ml of water to a boil.
4. Step 4: In a large pot, heat olive oil and brown the beef cubes for 4-5 minutes. Then remove the meat and set aside.
5. Step 5: Add the chopped onions to the pot and sauté until caramelized.
6. Step 6: Return the meat to the pot. Add white wine, tomato juice, passed tomato, boiled water, bay leaves, cinnamon stick, beef stock cubes, black pepper, allspice, and sugar or honey.
7. Step 7: Cook the beef mixture: If using a pressure cooker, cook for 1½ hours. If using a regular pot, cover and cook until meat is tender and starting to fall apart, about 3.5 hours. Add hot water if the sauce becomes too thick.
8. Step 8: Remove the meat from the sauce and set aside. Let the sauce simmer for another 10 minutes. Taste and adjust seasoning with salt, pepper, or half a stock cube if desired.
9. Step 9: In a separate large pot, boil 1 litre of water with 1 tsp salt. Add the orzo and cook, stirring occasionally, until the water nearly evaporates and orzo is al dente (about 7 minutes).
10. Step 10: Add the tomato sauce to the orzo and cook together for another 3-4 minutes.
11. Step 11: Add the cooked beef pieces back into the pot with orzo and sauce.
12. Step 12: Remove from heat, cover with a lid, and let rest for 5 to 10 minutes to absorb any excess liquid.
13. Step 13: Serve hot with grated Parmesan cheese on top.

Tips & Variations

• Use honey instead of sugar for a deeper, mellow sweetness that balances the acidity of the tomatoes.
• For a richer flavor, brown the meat in batches to avoid overcrowding the pot.
• If you don’t have orzo, small pasta shapes like acini di pepe or small shells work well as substitutes.
• Adding a splash of freshly squeezed lemon juice before serving brightens the flavors nicely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dish seems dry. This recipe does not freeze well due to the pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts suited for slow cooking like chuck or brisket can be used. They become tender and flavorful when cooked slowly like in this recipe.

Is it possible to make Giovetsi without alcohol?

Certainly! You can replace the white wine with extra beef broth or water and a splash of lemon juice to maintain brightness.

Giovetsi Greek Comfort Food Recipe

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Giovetsi is a traditional Greek comfort food featuring tender beef slow-cooked in a rich tomato and wine sauce, combined with orzo pasta for a hearty and satisfying meal. This rustic dish brings together aromatic spices like cinnamon and bay leaves, creating a flavorful one-pot meal perfect for family dinners.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Oil

• 5 tbsp Olive oil
• 1000 g Beef (leg, boneless) (2.2 lb)

Vegetables and Sauce

• 2 Onions, medium, chopped
• 2 medium Tomatoes, blended into juice
• 125 ml Passed tomato (½ cup)
• 500 ml Water (2 cups, for cooking sauce)
• 500 ml White wine (2 cups)
• 2 Beef Stock cubes
• 1 tbsp Sugar or Honey

Spices

• 1 tsp Black pepper
• 3 Bay leaves
• 1 Cinnamon stick
• 7 Allspice / Pimenta berries
• Salt, to taste

Pasta

• 500 g Orzo / Rizoni (1.1 lb)
• 1 litre Water (33.8 fl oz) with 1 tsp salt (for boiling orzo)

For Serving

• Parmesan cheese, grated

Instructions

1. Chop the onions: Finely chop the two medium onions to prepare for sautéing.
2. Blend tomatoes: Using an electric chopper or blender, blend the two medium tomatoes into fresh tomato juice.
3. Boil water for sauce: Bring 500 ml of water to a boil, which will be used in the sauce preparation.
4. Brown the beef: Heat olive oil in a large pot over medium heat. Add the boneless beef cubes and brown them for 4-5 minutes to develop flavor, then remove the meat from the pot and set aside.
5. Sauté onions: In the same pot, add the chopped onions and sauté them until caramelized and soft, enhancing their natural sweetness.
6. Combine ingredients for sauce: Return the browned beef to the pot. Pour in the white wine, freshly blended tomato juice, passed tomato, and the boiled water. Add the bay leaves, cinnamon stick, beef stock cubes, black pepper, allspice berries, and sugar or honey. Stir to combine all flavors.
7. Cook the beef: If using a pressure cooker, cook for 1½ hours until the beef is tender. For a regular pot, cover with a lid and simmer gently for about 3.5 hours until the meat is tender and falls apart easily. Add hot water if the sauce thickens too much during cooking.
8. Finish the sauce: Once the beef is cooked, remove it from the pot and let the sauce simmer uncovered for another 10 minutes. Taste and adjust seasoning with salt, extra pepper, or half a stock cube as needed.
9. Cook the orzo: In a separate large pot, bring 1 litre of water with 1 tsp salt to a boil. Add the orzo pasta, stirring occasionally to prevent sticking. When the water is mostly absorbed and the pasta is al dente (about 7 minutes), add the prepared tomato sauce to the pot with the orzo.
10. Combine pasta and sauce: Let the orzo and tomato sauce cook together for another 3 to 4 minutes to allow flavors to meld. Then, gently stir in the cooked beef pieces.
11. Let it rest: Remove the pot from heat and cover with a lid. Allow the dish to rest for 5 to 10 minutes so the orzo absorbs the remaining liquid thoroughly.
12. Serve: Serve the Giovetsi hot, garnished with grated Parmesan cheese for an added savory touch.

Notes

• Use a pressure cooker to reduce cooking time significantly; otherwise, slow simmering in a regular pot yields excellent tenderness.
• Adjust the sweetness and seasoning of the sauce to your taste by adding sugar or honey and salt as needed.
• Keep an eye on the orzo while cooking to prevent it from sticking and ensure it cooks evenly.
• If you prefer, substitute beef with lamb for a traditional Greek variation.
• Parmesan cheese adds a nice salty and umami flavor, but you can omit or replace with another cheese according to preference.

Keywords: Giovetsi, Greek beef stew, orzo pasta, traditional Greek recipe, slow cooked beef, tomato sauce, comfort food, Mediterranean cuisine