Giouvetsi - Greek Beef Stew with Orzo
with Italian hard cheese
The quantities provided above are averages only.
Ingredients
250 grams
Irish Beef Strips
2 unit(s)
Garlic
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 sachet(s)
Hello Muscat
(Contains: Celery)
½ sachet(s)
Ground Cinnamon
170 grams
Dried Orzo
(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)
1 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.
Place a large pan over high heat with a drizzle of oil.
Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Return the pan to medium-high heat with another drizzle of oil.
Add the shallot, garlic and half the cimmaon (per 2P) and cook until softened, 3-4 mins. Pop in the orzo, chopped tomato, red wine jus, muscat, 300ml water (per 2P), stock, 1/2 tsp sugar (per 2P) and a knob of butter.
Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
Once the orzo is cooked, stir the beef strips through it. Season to taste with salt, pepper and sugar. Divide the Giouvetsi between bowls and scatter over the Italian hard cheese.
