Brought to the United States by Greek immigrants in the 19th and 20th centuries, giovetsi can be made with beef, lamb, chicken, and even octopus. Also spelled giouvetsi or youvetsi, in Greece it is a popular main dish for Sunday lunches with family. This one-pot meal is easy to make and delivers a flavorful stew.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs veal (shoulder), cut into portions
- 2 medium red onions, finely chopped
- 2 carrots, sliced ½-inch thick
- 1¾ cups chopped tomatoes
- 2 Tbsp tomato puree
- 1 tsp sugar
- 1 glass of red wine
- 1 cinnamon stick
- ½ cup olive oil, divided
- 9 oz orzo pasta
- 5 oz grated kefalotyri or feta cheese
Directions
- In a large pan, heat ½ cup olive oil over medium low heat.
- Add chopped onions and carrots and cook for 5 minutes.
- Increase the heat and add the veal, browning on all sides until an outer crust forms.
- Add tomato puree and red wine and stir, cooking until wine evaporates.
- Add the chopped tomatoes, 1–2 cups of water, sugar, cinnamon stick, salt, and pepper.
- Reduce heat to low and simmer, covered, for about 45 minutes.
- Preheat oven to 355°F.
- Pour 3 tablespoons olive oil into a frying pan set over medium heat.
- Add orzo pasta and cook while stirring until it becomes golden.
- In a baking pan, place the browned orzo, the browned meat and sauce, removing the cinnamon stick. Mix thoroughly and bake, covered with aluminum foil, for 30 minutes.
- Remove foil, adding a cup of water if necessary, and return the pan to oven for an additional 15 minutes.
- Serve hot, topped with grated cheese.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.