Tender Slow Cooked Beef Giouvetsi with Risoni – Classic Greek Comfort Dish

Cozy Up with This Delicious Greek Beef and Risoni Stew

Hey there! If you’re anything like me, you adore meals that feel like a warm hug on a chilly day. This Greek Beef and Risoni Stew is just that—a rich, hearty, and comforting dish that’s perfect for when you want something filling and soothing. I love how the tender beef pairs with the nutty little risoni pasta, all enhanced by subtle hints of cinnamon and oregano. Plus, the sprinkle of feta and fresh parsley on top brings it all to life.

Why This Greek Beef and Risoni Stew is a Nutritional Winner

This stew isn’t just delicious—it’s packed with nutrients that’ll make you feel good from the inside out. The beef chuck provides a great source of protein, iron, and zinc, all essential for energy and overall wellness. The tomatoes and garlic bring antioxidants that support your immune system, while the olive oil adds healthy fats that are good for your heart. And let’s not forget the fresh parsley, which is full of vitamins A, C, and K. Plus, the risoni gives you that lovely comfort-carb boost without feeling heavy.

Fun Variations You Can Try

• Make it red wine rich: Add 1/2 cup of your favorite red wine when you add the beef broth for a deeper flavor and a slight complexity that’s irresistible.
• Go lighter: Swap out the beef broth for vegetable broth and use ground turkey or chicken instead of beef for a lighter take on this classic stew.
• Make it vegan: Omit the beef and feta, replace with hearty mushrooms or eggplant, use vegetable stock, and add some smoked paprika to bring in the depth of flavor.
• Extra zest: Try squeezing a bit of fresh lemon juice right before serving—it adds a beautiful brightness that balances the richness perfectly.

How to Make Greek Beef and Risoni Stew: Step by Step

Ingredients

• 2 lbs (900g) beef chuck or stewing beef, cut into chunks
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14 oz/400g) diced tomatoes
• 4 cups beef broth or stock
• 1 cup risoni (orzo) pasta
• 1-2 bay leaves
• 1 tsp dried oregano
• 1 small cinnamon stick
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (for garnish)
• Optional: 1/2 cup red wine or a squeeze of lemon juice

Instructions

1. Heat the olive oil in a heavy, deep pot or Dutch oven over medium-high heat.
2. Season the beef chunks with salt and pepper. Brown them in batches until nicely seared on all sides. Remove the beef and set aside.
3. In the same pot, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in flavor.
6. Add the diced tomatoes, beef broth, bay leaves, oregano, and cinnamon stick. Give everything a good stir and bring to a simmer.
7. Return the beef to the pot. Cover, reduce the heat to low, and let it simmer gently for about 1.5 to 2 hours, or until the beef is fork-tender.
8. Remove the bay leaves and cinnamon stick from the stew.
9. Add the risoni pasta to the pot and stir well to combine.
10. Cook uncovered, stirring occasionally, until the risoni is tender and has absorbed most of the liquid—about 10-15 minutes. If it gets too thick, add more broth or a splash of water.
11. Taste and adjust the seasoning with salt and pepper as needed.
12. Turn off the heat, garnish generously with fresh parsley and crumbled feta cheese.
13. Serve warm and enjoy! This stew is perfect straight from the pot, bringing those authentic Greek flavors right to your table.

Useful Tips for the Best Result

• Brown your beef well: Don’t rush this step—it locks in flavor and gives the stew depth.
• Simmer low and slow: Letting the beef cook gently until tender is vital for that melt-in-your-mouth texture.
• Keep an eye on the risoni: It cooks quickly and will soak up liquids fast, so add extra broth if it looks too dry.
• Make ahead: This stew tastes even better the next day! Store it in the fridge for up to 3 days, then gently reheat.
• Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• Heavy-bottomed pot or Dutch oven (minimum 5-quart size works best)
• Sharp knife and cutting board
• Spoon or spatula for stirring
• Measuring cups and spoons
• Wooden spoon or tongs for browning beef
• Serving bowls and ladle

Frequently Asked Questions

1. Can I use another type of pasta instead of risoni? Absolutely! Small pastas like acini di pepe, pastina, or even small shell pasta work well. Just watch cooking times as they may vary.
2. What if I don’t have a cinnamon stick? You can skip it or substitute with a pinch (about 1/4 tsp) of ground cinnamon for a milder effect.
3. Is it necessary to add the tomato paste? Tomato paste really boosts the flavor and adds richness, but if you’re in a pinch, you can leave it out or replace it with a bit of tomato sauce.
4. Can I make this in a slow cooker? Yes! Brown the beef first, then add all ingredients except the risoni. Cook on low for 6-8 hours. Add risoni in the last 30 minutes of cooking.
5. Can I substitute beef broth with something else? You can use vegetable broth if you want a lighter stew, or even water with extra herbs and seasoning for simplicity.

Let’s Make This Greek Stew Together!

I hope you’re excited to try this comforting Greek Beef and Risoni Stew—it’s truly one of those dishes that makes you feel cozy and cared for. If you give it a go, I’d love to hear how it turned out! Don’t forget to share your photos and tips with me on Pinterest, where you can find even more simple, flavorful recipes like this. Happy cooking, and enjoy every delicious bite!