Michael and Rachel's

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Beef Giouvetsi

Updated: 08 Aug 2015

Ingredients

  • 250g beef, cubed
  • 1 red onion
  • 2 carrots
  • Optional 1 stick celery
  • 1 tin cohpped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 100ml red cooking wine
  • Half cinnamon stick
  • Salt, pepper
  • 150g orzo pasta
  • Cheese

Method

  1. Heat some olive oil in a pan; saute the onions, carrots, and celery for about 5 minutes until starting to turn golden.
  2. Add the beef and cook until browned on all sides.
  3. Add the red wine and tomato puree. Allow the wine to reduce for a couple of minutes. Add the tinned tomatoes; fill the empty tin with water and add this too. Add the sugar, cinnamon stick, and a good pinch of salt and pepper. Turn to low and simmer with the lid on for 45 minutes.
  4. Remove the cinnamon stick. Stir through the orzo pasta. Add a mug's worth of water. Pour into a casserole dish and bake (covered with aluminium foil) in the oven for 30 minutes at 180C.
  5. Remove from the oven and take off the cling film; stir and check consistency of sauce. Top with cheese and return to oven until cheese is golden and melted.

Makes about 3 generous portions.