Steps to Make Speedy Giouvetsi

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, giouvetsi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Giouvetsi is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Giouvetsi is something which I have loved my entire life.

Giouvetsi/youvetsi - Greek Beef Stew & Orzo Recipe - with Chef Giorgos. YIOUVETSI, giouvetsi, Lamb Orzo: GreekRecipes.tv Alexa. Greek beef and orzo casserole - Giouvetsi by Greek chef Akis Petretzikis. Greek beef and orzo casserole - Giouvetsi.

To begin with this recipe, we have to prepare a few components. You can have giouvetsi using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Giouvetsi:

1. Prepare 500 g diced beef
2. Get 1 medium onion, finely chopped
3. Get 2 tsp garlic paste
4. Get 2 carrots sliced
5. Prepare 500 g passatta
6. Make ready 250 ml water (more if required)
7. Get 1 tbsp tomato puree
8. Make ready 1 glass red wine (Alcohol Free optional)
9. Take 1 cinnamon stick
10. Make ready 1 tsp Dried marjoram
11. Make ready 1 tsp Dried rosemary
12. Make ready 5-6 whole cloves
13. Make ready 2 tbs olive oil (Greek if Possible)
14. Prepare 200 g orzo pasta
15. Take Fresh Basil

Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions. Giouvetsi is an age-old Greek dish consisting of beef, lamb or chicken baked in a tomato-based sauce with pasta and other ingredients. See recipes for Chicken Giouvetsi too. A great weekend dish; you can cook it as much as two days in advance - the stew actually tastes better if it sits in the fridge for a few days.

Steps to make Giouvetsi:

1. Mix the beef with seasoned flour. - Heat a pan with olive oil and brown off the beef, add the onions, garlic paste, carrots, Dried herbs, whole cloves, tomato purée and cinnamon stick and gently fry until the onions soften.
2. Add the wine and cook until the wine has reduced right down to nothing. - Add the passata and water, bring to the boil, cover and simmer, checking regularly for an hour and half. If the sauce starts to become dry just add a drop more water.
3. Heat a small sauté pan, add some olive oil and gently fry the orzo pasta until slightly brown. - After an hour and half tip the orzo pasta into the stew and cook slowly for another 45 mins. - Serve in a warmed bowl and stir in some fresh basil.
4. TIP : The longer you can slow cook the stew the better, I continued to cook for a further three hours making sure you check regularly.

See recipes for Chicken Giouvetsi too. A great weekend dish; you can cook it as much as two days in advance - the stew actually tastes better if it sits in the fridge for a few days. Cook it to the point just before you add the pasta. Giouvetsi or Youvetsi (pronounced [ʝuˈvetsi]; from Turkish güveç) is a baked Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles). Enjoy our Beef Giouvetsi only at Emagie Restaurant.

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