The ultimate Greek comfort food 🇬🇷 Slow-cooked beef that melts in your mouth, rich tomato sauce and perfectly cooked orzo 🍅🥩 Ingredients: (2–3 serves) For the beef & tomato sauce: 550 g beef chuck 1 onion (finely chopped) 1 garlic clove (minced) 3 tbsp olive oil 50 ml red wine 200 g grated or crushed tomatoes 1 tbsp tomato paste 1 bay leaf 2–3 whole allspice berries 1 small cinnamon stick Salt & black pepper 700–800 ml hot water For the orzo: 250 g orzo pasta 1 tbsp olive oil To serve: Freshly grated kefalotyri Instructions: 1. Brown the beef: - Cut the beef into medium-sized chunks. - Heat the olive oil in a large pot over medium-high heat and brown the beef on all sides until nicely caramelized. - Remove the beef and set it aside. - Repeat. 2. Sauté the onion: - In the same pot, add the chopped onion. - If needed, add a little more olive oil. - Sauté for 3–4 minutes until softened. - Add the garlic and cook for another 30 seconds. 3. Cook the tomato paste: - Add the tomato paste and cook for about 1 minute, stirring continuously. This helps develop a deeper, richer flavour. 4. Return the beef to the pot: - Add the beef back to the pot. - Pour in the red wine and let it simmer for 1–2 minutes until the alcohol evaporates. 5. Add the tomatoes & spices: - Add the crushed tomatoes, bay leaf, allspice berries, cinnamon stick, salt and pepper. - Stir everything together. 6. Slow cook the beef: - Pour in 700–800 ml of hot water, just enough to cover the beef. - Cover and simmer over low heat for 1–2 hours or until the beef is tender. (For extra tender, melt-in-your-mouth beef, cook for up to 2 hours) 7. Toast the orzo: - Heat 1 tablespoon of olive oil in a small pan. - Add the orzo and toast it for about 2 minutes, stirring constantly, until lightly golden. (This helps keep the orzo nice and separate.) 8. Bake: - Preheat the oven to 180°C (350°F). - Transfer the beef and all the sauce to a baking dish or clay pot. - Add the toasted orzo and stir gently. (If needed, add a little more hot water so the orzo is well covered with liquid) - Bake for 18–20 minutes, stirring once halfway through. 9. Rest & Serve: - Remove from the oven while the orzo is still slightly saucy. - Let it rest for 10 minutes before serving. - Top with freshly grated kefalotyri. Enjoy ❤️ #Greekfood #Giouvetsi #Orzo - @stacys.kouzina