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Greek Giouvetsi


Preparation time: 20 minutes

Cooking time: 2 hours

Difficulty: 8/10

Serves: 6


  • 500 g orzo
  • 1 1/2 kg beef in portions
  • 1 onion cut in half
  • 1 carrot, coarsely chopped
  • 1 leek only the white part (coarsely chopped)
  • 2 cloves garlic
  • 1 glass of red dry wine
  • 1 L of hot water or meat broth
  • 1 pack of grated tomatoes KYKNOS
  • 2 tablespoons tomato pulp Swan
  • A little fresh thyme
  • 2-3 grains of all spice
  • Salt and freshly ground pepper
  • Olive oil
  • Kefalotyri or dry mizithra

Cooking Instructions

Heat a little olive oil in a saucepan and sauté the meat to get color on all sides. Add the onion, carrot, leek and garlic. Stir a little and "extinguish" with the wine. Wait a while for the alcohol to evaporate and add the spices and the pulp dissolved in the broth or water. Let the food simmer for about 40 minutes. Then season with salt and pepper, add the grated tomatoes, thyme and salt and pepper. Simmer for another 30-35 minutes, until the meat is tender.

Then spread the barley in a deep pan or pyrex. Arrange the portions of the meat in between and pour over the sauce. If the barley is not covered by the sauce we can add a little hot water. Transfer the food to a preheated oven and bake at 180 degrees for about 35 minutes. Ten minutes before the end of cooking, add the cheese.