Giouvetsi
A traditional Greek winter stew
Cooking Instructions
- 1
Mix the beef with seasoned flour.
Heat a pan with olive oil and brown off the beef, add the onions, garlic paste, carrots, Dried herbs, whole cloves, tomato purée and cinnamon stick and gently fry until the onions soften.
- 2
Add the wine and cook until the wine has reduced right down to nothing.
Add the passata and water, bring to the boil, cover and simmer, checking regularly for an hour and half. If the sauce starts to become dry just add a drop more water.
- 3
Heat a small sauté pan, add some olive oil and gently fry the orzo pasta until slightly brown.
After an hour and half tip the orzo pasta into the stew and cook slowly for another 45 mins.
Serve in a warmed bowl and stir in some fresh basil.
- 4
TIP : The longer you can slow cook the stew the better, I continued to cook for a further three hours making sure you check regularly.
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I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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