TRADITIONAL GIOUVETSI (ORZO WITH BEEF STEW)

• 1 kilogram of beef cut into pieces
• 3/4 cup olive oil
• 1 onion whole
• 3 cloves of garlic
• 2 carrots grated on a grater
• 1/2 tsp. oregano
• 1 pinch of cinnamon
• 1/2 cup white dry wine (preferably Moschofilero or Sauvignon Blanc)
• 1 kilogram of tomatoes grated on a grater
• 1 tsp. sugar
• 500 gr thick orzo
• salt
• freshly ground pepper
• Kefalotyri cheese cut into cubes

Heat ½ cup of olive oil in a deep pot. Saute the beef until it gets  golden - brown on all sides, about 8-10 minutes.

Then add garlic, onion and carrots.

Pour in the white wine and add sugar and cinnamon.

Cover with the grated tomatoes and 1 liter of water. Cover the pot, lower the heat and let the meat braise for 1 hour.

Taste and add  salt the pepper according to your prefernece.

In a frying pan, warm the remaining olive oil and saute the orzo over until it absorbs all the oil.

Preheat the oven to 170 degrees.

Transfer it to a pyrex pot, add the braised meat and pour over the sauce. It is essential that the sauce cover the orzo. If it has been evaporated during boiling, add some warm water (to fully cover the orzo).

Bake in the oven for 40 minutes and ten minutes before it is done, add the diced kefalotyri cheese.

Serve while it's hot.