• 1½ kg beef (chuck or round), cut into medium cubes
• 1/3 cup (85ml) olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (70g) tomato paste
• 2 cups (500g) fresh grated tomato
• 1 cup (250ml) dry red wine
• 1 cinnamon stick
• 4 allspice berries
• 1 bay leaf
• 1 teaspoon sugar
• 2 liters hot water
• 2 teaspoons salt
• ½ teaspoon freshly ground pepper
For the Orzo Pasta
• 1 package (500g) orzo pasta (kritharaki)
• 6 cups (1½ liters) hot water
For Serving
• plenty of ripe Halloumi or dry Anari cheese, or Kefalotyri or grated Parmesan
• a little finely chopped parsley
METHOD
1. In a casserole dish that can go into the oven, add the olive oil. Let it heat up. Meanwhile, pat the meat dry with paper towels. When the olive oil is hot, add the meat in 3 batches. Let the meat brown well on one side for about 2 minutes, then turn it and brown for another 1-2 minutes. Remove the first batch onto a plate and repeat with the rest of the meat.
2. Remove all the meat, and in the same oil, sauté the onion until softened. Add the garlic and tomato paste and stir on the bottom of the pot to release the aromas of the tomato paste. Deglaze with the wine and let the alcohol completely evaporate. Return the meat to the pot and add the grated tomato, cinnamon, allspice, bay leaf, and sugar.
3. Stir and pour in the 2 liters of hot water, ensuring the meat is well covered. Cover the pot and simmer gently for 2 hours, until the meat is very tender and the sauce has thickened beautifully. If the dish has too much liquid, uncover the pot and boil for about 20 minutes.
4. Preheat the oven to 180°C (fan/convection). Add the salt, pepper, and orzo pasta to the pot and stir. If you don't have an oven-safe pot, transfer the meat to a baking pan and add the orzo.
5. Pour in the 1½ liters of water, stir, and bake uncovered for 30 minutes, stirring once halfway through. The giouvetsi is ready when the orzo has thickened and the sauce is rich and juicy, not dry. Remove from the oven, cover loosely, and let it rest for 10 minutes. Serve hot with plenty of grated cheese and a little chopped parsley.
