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Giouvetsi Greek Beef Stew

Giouvetsi Greek Beef Stew

Giouvetsi Greek Beef Stew

with orzo and cheese

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Giouvetsi is a classic Greek dish that has a number of different delicious variations. It can be cooked with lamb, chicken, or—as in this case—beef. A prominent feature is the warming spices used. Here, cinnamon adds a slightly sweet flavour and wonderful aroma.

Tags:

Protein Rich

•Family Friendly

•Quick

•Calorie Smart

Allergens:

Sulphites

•Celery

•Wheat

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2584 kJ

Energy (kcal)618 kcal

Fat10.5 g

of which saturates4.7 g

Carbohydrate82.2 g

of which sugars17.1 g

Dietary Fiber3.2 g

Protein45 g

Cholesterol0 mg

Salt4.98 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pot with Lid

Cooking Steps

Get Prepped

1

Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.

Sear the Beef Strips

2

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.
Once browned, remove the beef from the pan and set aside.

Cook the Orzo

3

Return the pan to medium-high heat with another drizzle of oil.
Add the shallot, garlic and half a sachet of cinnamon (per 2P) and cook until softened, 3-4 mins.
Pop in the orzo, chopped tomatoes, red wine jus, muscat, 300ml water (per 2P), stock, ½ 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.

Finish and Serve

4

Once the orzo is cooked, stir through the beef strips.
Season to taste with salt, pepper and sugar.
Divide the Giouvetsi between bowls.
Scatter the cheese over the top.

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