Beef Giouvetsi

by Andy Harris

This classic Greek one pot stew is always baked in the oven in an earthenware 'giouvetsi' lidded pot - the best are made on Sifnos, a Cycladic island long known for its artisan potters and excellent food. 

Serves 4-6

1 kg beef chuck, cut into 5cm cubes
3 garlic cloves, peeled and thinly sliced
2 onions, peeled and sliced 
1 tsp oregano 
3 bay leaves 
6 Epices de Cru whole cloves
1 Epices de Cru cinnamon stick
1 1/2 tbsp tomato puree
1 jar or tin chopped tomatoes
50ml dry red wine
3 tbsp red Banyuls vinegar
4 tbsp olive oil
300g orso

To serve, coarsely grated Kefalotiri or Parmesan

1) Heat half the olive oil over a medium heat in a large saucepan and sauté the cubed beef, in batches if necessary, for 7-8 minutes until browned. Transfer to a bowl with a slotted spoon.

2) Add the onion, garlic and oregano into the saucepan and sauté for about 5 minutes until softened. Add the cubed beef back into the saucepan and cooks stirring, for a few minutes. Add the bay leaves, cloves and cinnamon stick and season generously with sea salt and freshly ground black pepper.

3) Add the tomato puree, chopped tomatoes, red wine and enough water, if necessary, to just cover the stew. Bring to the boil, then reduce the heat to low and cook for 1 hour, stirring occasionally.

4) Transfer the stew to a large earthenware Giouvetsi-style pot.

5) Heat remaining olive oil in another saucepan over medium heat. Add the orso and sauté, stirring, for 5 minutes until golden brown. Add 200ml water and bring to the boil. Lower heat and cook for 5 minutes then drain in a colander and transfer to the earthenware pot with the stew. Stir though the stew, cover the pot with a lid and bake in a preheated oven at 180C for 30-45 minutes or until the beef is tender.

6) Remove from oven and allow to cool slightly before serving with grated Kefalotiri or parmesan.

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