📝 About This Recipe
Giouvetsi is the quintessential Greek Sunday comfort food, a soul-warming clay pot masterpiece that marries tender, melt-in-your-mouth meat with silky orzo pasta. This dish is defined by its rich, aromatic tomato sauce infused with sweet cinnamon and cloves, which the orzo absorbs as it bakes to perfection. It is a rustic, elegant classic that brings the warmth of a Mediterranean kitchen right to your table.
🥗 Ingredients
The Meat
- 2.5 lbs Lamb shoulder or Beef chuck (cut into 2-inch cubes, excess fat trimmed)
- 4 tablespoons Extra virgin olive oil (divided for searing and sautéing)
- to taste Salt and freshly ground black pepper
Aromatics and Sauce
- 2 medium Red onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste (high quality)
- 1/2 cup Dry red wine (such as Agiorgitiko or Cabernet Sauvignon)
- 1 can (14 oz) Crushed tomatoes (or finely grated fresh tomatoes)
- 1 piece Cinnamon stick (whole)
- 2-3 pieces Whole cloves
- 1 teaspoon Dried Greek oregano
- 4-5 cups Beef or Lamb stock (hot, divided)
The Pasta and Garnish
- 1.5 cups Orzo pasta (Kritharaki) (medium size)
- 1/2 cup Mizithra or Kefalotyri cheese (grated; can substitute with Pecorino Romano)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Pat the meat dry with paper towels and season generously with salt and black pepper.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in batches to avoid crowding, searing until a deep golden crust forms on all sides. Remove meat and set aside.
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3
Lower the heat to medium. Add the remaining olive oil and the diced onions. Sauté for 5-7 minutes until soft and translucent, scraping up the brown bits (fond) from the bottom of the pot.
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4
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and smells fragrant.
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5
Pour in the red wine to deglaze the pot. Let it simmer for 2-3 minutes until the liquid has reduced by half.
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6
Add the crushed tomatoes, cinnamon stick, cloves, oregano, and 2 cups of the hot stock. Return the meat and any accumulated juices to the pot.
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7
Bring the liquid to a boil, then cover with a tight-fitting lid. Transfer to the oven and braise for 1 hour and 15 minutes, or until the meat is tender but not yet falling apart.
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8
Carefully remove the pot from the oven. Discard the cinnamon stick and cloves. If using a traditional clay baker (giouvetsi), transfer the meat and sauce into it now; otherwise, continue in the Dutch oven.
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9
Stir in the dry orzo pasta and the remaining hot stock (about 2.5 to 3 cups). Ensure the orzo is well distributed and submerged in the liquid.
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10
Return the pot to the oven, uncovered. Bake for another 20-30 minutes. Every 10 minutes, give the orzo a gentle stir to prevent it from sticking to the bottom.
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11
The dish is ready when the orzo is 'al dente' and has absorbed most of the sauce, leaving a thick, silky glaze. If it looks too dry before the orzo is cooked, add a splash more hot water.
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12
Remove from the oven, cover with a clean kitchen towel, and let it rest for 10 minutes. This allows the orzo to finish softening and the flavors to settle.
💡 Chef's Tips
Always use hot stock when adding it to the orzo to ensure even cooking and to keep the oven temperature stable. Don't skip browning the meat; that deep caramelization provides the foundational umami for the entire sauce. If you can't find Greek Mizithra, a dry Pecorino Romano or even a sharp Parmesan is an excellent salty substitute. Keep an eye on the orzo in the final stages; it absorbs liquid very quickly and can go from perfect to overcooked in minutes. For a truly authentic touch, use a 'tsoukali' or earthenware pot which retains heat beautifully and adds a rustic charm to the table.
🍽️ Serving Suggestions
Serve hot, sprinkled generously with grated Mizithra cheese and fresh parsley. Pair with a crisp Horiatiki (Greek Village Salad) to provide a fresh, acidic contrast to the rich meat. A glass of full-bodied Greek red wine like Xinomavro cuts through the richness of the lamb perfectly. Serve with thick slices of crusty sourdough bread to mop up the remaining tomato and marrow-rich sauce. A side of Greek yogurt or a few cubes of feta cheese can add a creamy, tangy dimension to the plate.