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Greek Beef Stew

You will love this hearty, comforting Greek Beef Stew with Orzo that mixes together chuck roast, fresh vegetables, garlic, warm spices, red wine, tomatoes and orzo pasta. The stew is slow cooked all day to create so much flavor and very tender beef. Garnish the stew with crumbled feta cheese and fresh herbs. Beef Giouvetsi tastes even better the next day!

Prep Time: 15 minutes    Cook Time: 6 hours     Total Time: 6 hours 15 minutes    Total Servings: 6


Ingredients

  • 1/4 cup olive oil, divided 
  • 1 1/2 lb chuck roast, cubed 
  • 1/2 large sweet onion, diced 
  • 2 large carrots, diced 
  • 4 cloves garlic, minced 
  • 1/4 cup red wine 
  • 2 tablespoons tomato paste 
  • 16 ounce can crushed tomatoes 
  • 1/2 tablespoon brown sugar 
  • 2 bay leaves 
  • 1/4 teaspoon ground nutmeg 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon cumin 
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon coriander 
  • 1/2 teaspoon sea salt 
  • 1/8 teaspoon black pepper 
  • 2 cups beef broth 
  • 1 1/2 cups orzo pasta 
  • 1/2 cup feta cheese, crumbled, for garnish
  • fresh parsley, for garnish

Cooking

  1. Heat 2 tablespoons of olive oil in a Dutch oven or large pot. 
  2. Add the diced chuck roast when the oil is hot, and season with salt and pepper. 
  3. Brown the beef for about 6-8 minutes over medium heat, turning the pieces of beef until browned all over {browning the beef is optional but I think it adds a lot of flavor to the beef}. 
  4. Remove the beef from the pot and set it in the slow cooker. Add the onion, garlic, red wine, tomato paste, tomatoes, brown sugar, bay leaves, nutmeg, cinnamon, cumin, paprika, coriander, salt, pepper and broth to the slow cooker. Stir until well combined. Place the lid on the slow cooker, and cook on low for 6-8 hours, until the beef is fork tender. 
  5. Add the orzo to the slow cooker for the last 30 minutes of the cook. Make sure to add some liquid if it looks like there isn’t enough, at least a 1/2 cup broth. Stir well before covering again. 
  6. Serve the stew warm with fresh parsley and feta cheese.

Notes: 

Alternative options for adding the orzo to the stew: 
  • You can cook the orzo separately and when the beef stew is done cooking you can stir in the orzo, garnish with feta cheese and parsley and serve warm. 
  • You can remove the beef mixture from the slow cooker and add it to a large Dutch oven. Add in the orzo with the beef mixture and give it a good stir. Add extra stock to make sure there is liquid for the orzo to cook in. I suggest probably another 1/2 cup to 1 cup of broth. Simmer for about 15 minutes, or until the orzo is tender stirring occasionally to make sure the orzo isn’t sticking to the bottom of the pot.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

a cedar spoon

My name is Julia, and I am a busy mom of three boys! We recently relocated to Cleveland, Ohio from Chicago, Illinois, so I have a deep love for the Midwest. With three energetic boys come hungry bellies. On A Cedar Spoon, I share healthy, quick and easy recipes for the whole family with the kids in mind. I am a recipe developer, traveler and Mediterranean food lover. I love incorporating fresh, seasonal flavors and ingredients along with rich, warm spices into my cooking!

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