Introduction

Kiuvetsi, also known as Giouvetsi, is a traditional Greek casserole made with tender beef or lamb, orzo pasta, and a rich tomato sauce. This comforting and hearty dish is often cooked in a clay pot and is perfect for family dinners or special occasions. The slow cooking allows the flavours to meld together, creating a delicious and satisfying meal.

Instructions

1. Prepare the Meat:

• • In a large pot, heat the olive oil over medium-high heat. Add the beef or lamb cubes and brown on all sides. Remove the meat from the pot and set aside.

2. Cook the Onions and Garlic:

• • In the same pot, add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Tomatoes and Tomato Paste:

• • Add the grated tomatoes (or crushed tomatoes) and tomato paste to the pot. Stir well to combine with the onions and garlic.

4. Deglaze with Wine:

• • Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half.

5. Add Meat and Broth:

• • Return the browned meat to the pot. Add the beef broth or water, bay leaves, cinnamon stick (if using), salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for about 1 1/2 to 2 hours, or until the meat is tender.

6. Preheat the Oven:

• • Preheat your oven to 350°F (175°C).

7. Combine with Orzo:

• • Transfer the meat and sauce to a baking dish or clay pot. Stir in the orzo pasta, ensuring it is evenly distributed.

8. Bake the Casserole:

• • Cover the baking dish with a lid or aluminium foil and bake in the preheated oven for about 30-40 minutes, or until the orzo is cooked and has absorbed most of the liquid.
  • Check the dish occasionally and add more broth or water if necessary to prevent it from drying out.

9. Serve:

• • Once cooked, remove from the oven and let it rest for a few minutes. Sprinkle with chopped parsley and grated cheese before serving.

Tips

• Meat Choice: While beef is traditional, you can also use lamb for a different flavour profile.
• Clay Pot: Using a traditional clay pot (giouvetsi) enhances the flavour and authenticity of the dish, but a regular baking dish works fine.
• Consistency: Adjust the amount of liquid during baking to achieve your preferred consistency. Some prefer a drier dish, while others like it more saucy.
• Leftovers: Kiuvetsi reheats well. Add a splash of water or broth when reheating to keep it moist.