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Image of the giouvetsi from above, served with cheese, greek salad and condiments

Slow cooked beef with risoni – Greek giouvetsi

Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Resting time 10 minutes
Author Eleni Georges

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 kg chuck steak or gravy beef, cut in big chunks (about 4x8cm)
  • 2 small onions, sliced or chopped
  • 1 large garlic clove, sliced
  • 1 medium carrot, coarsely grated
  • 1 large celery stalk with leaves, chopped
  • 1 tbs tomato paste
  • 2 bay leaves, dried
  • 1 ½ tsp cinnamon, ground
  • 1 cube beef stock, crumbled
  • ½ cup red wine, Merlot
  • 1 can diced tomatoes, 400g
  • 800 mL hot water
  • 1 cup risoni pasta, 190g
  • 10 sprigs fresh parsley, chopped
  • crumbled feta, grated mizithra or halloumi for serving

Instructions

  1. Preheat the oven to 170°C fan forced. Heat a large flameproof baking dish with the extra virgin olive oil on a medium/high heat. Render the fat on the chuck steak for 8min on each side. If you do not have a flameproof baking dish use a frying pan and then a baking dish to place in the oven later. Remove the meat on a plate.

  2. Sauté the onions in the fat leftover in the baking dish until softened and then fry the garlic for 1min. Stir in the rest of the ingredients iexcept the risoni, parsley and cheese. Return the meat back in the baking dish also. Cover the baking dish with foil and place it in the oven to cook for 2.5 hours.

  3. After 2.5 hours, remove the baking dish and increase the oven temperature to 190°C fan forced. Stir in the risoni pasta and parsley then return the baking dish in the oven uncovered for a further 20min. Take the giouvetsi out of the oven, cover and let it rest for 10min. Serve with the cheese of your choice.