“Giouvetsi”. Greek beef and orzo casserole an easy, filling dinner recipe that everybody will love! Serve with a glass of  Playia Cuvée Spéciale by “Oenou Yi – Ktima Vassiliades”.

Ingredients:

  • 2 large onions
  • 2 cloves of garlic
  • olive oil
  • 1 carrot
  • 1/2 leek
  • 800gr beef leg, boneless, cut into 2cm cubes
  • 1 cinnamon stick
  • 2 bay leaves
  • ¼ tsp ground cumin
  • 2 tbsp tomato paste
  • 150 ml wine Playia Cuvée Spéciale “Oenou Yi – Ktima Vassiliades”
  • 1 tsp honey
  • 800ml water
  • 2 chopped tomatoes
  • salt and pepper
  • 200gr orzo, medium sized
  • fresh thyme

Preparation:

  1. Preheat oven to 180οC (350F).
  2. Chop the onions and garlic.
  3. In a large pan, pour 2-3 spoons of oil, add the onions and sauté until caramelised.
  4. Quarter the carrot and chop in cubes and add them to the pan.
  5. Coarsely chop the leek and add to the pan.
  6. Stir and sauté for about 5 minutes, until they caramelise.
  7. When ready, transfer to a bowl and set aside until needed.
  8. Place pan back and set on high heat.
  9. Add 2 tablespoons olive oil and the cubes of meat. Brown for 4-5 minutes.
  10. Add the sautéed vegetables, cinnamon stick, bay leaves, cumin and tomato paste.
  11. Add the “Oenou Yi – Ktima Vassiliades” Playia 2017 wine and let it evaporate.
  12. Add the honey, 300ml water and the chopped tomatoes and stir.
  13. Season with salt and pepper.
  14. Lower heat to low and simmer for 1 hour, until the meat is very soft and the sauce has thickened. If your sauce is too thick, add a little more water.
  15. When ready, transfer to an oven proof dish. Place a pot over medium to high heat.
  16. Add 3-4 tablespoons of olive oil and the orzo.
  17. Sauté the orzo for 3-4 minutes, until golden.
  18. When ready, add it over the meat in the oven proof dish.
  19. Add 500ml water, and fresh thyme.
  20. Cover with aluminum foil and bake for 30 minutes.
  21. Remove foil and bake for another 15 minutes.
  22. When ready, remove from oven. Sprinkle with some freshly ground pepper.
  23. Serve as soon as is still warm and accompany it with a glass of  Playia Cuvée Spéciale by “Oenou Yi – Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.