1-Getting started with Beef Giouvetsi: Begin by patting 1 kg of diced veal shoulder or beef dry to ensure it browns nicely, then heat half a cup of extra virgin olive oil in a pot over medium-low heat. If you’re exploring other beef recipes, like a beef curry, this technique will come in handy for building flavor.

2-Once the oil is hot: add the beef along with 2 medium finely chopped red onions and 2 sliced carrots (1 cm thick), sautéing for about 5 minutes until they soften. Next, stir in 2 tablespoons of tomato paste and cook for another minute before pouring in 1 glass of red wine to let it evaporate and deepen the flavors. Then, incorporate 1 tin (400g) of chopped tomatoes, 1 teaspoon of sugar, 1 cinnamon stick, salt, pepper, and enough water to cover the meat.

3-Cover the pot and simmer: on low heat for around 45 minutes until the meat is tender, adding water as needed to keep it moist. While that’s cooking, sauté 500g of orzo pasta in 3 tablespoons of extra virgin olive oil until it turns golden, which helps avoid a gloopy texture. Combine the cooked meat and sauce with the orzo in an oven-proof dish, add water to just cover the pasta aim for about three cups of liquid per cup of orzo then cover with foil and bake at 180°C for 30 minutes.

4-After that, remove the foil, check if the dish needs more water to prevent drying out, and bake for an additional 15 minutes until everything is perfectly blended. The total cooking time is about 2 hours and 10 minutes, with just 20 minutes of prep, making it ideal for working professionals. Serve it sprinkled with 100g of grated kefalotyri or feta cheese, and pair it with fresh parsley or lemon for a bright finish.

5-Tips for Baking Success: always let the dish rest for a few minutes after baking to absorb any excess liquid, ensuring the orzo is just right.