1 1/2 pounds boneless beef chuck, chuck roll, or flatiron cut, cubed

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil

1 large red onion, minced

2 tablespoons tomato paste

1/2 cup red wine

2 cups whole peeled canned tomatoes (or fresh, grated)

3 cups beef or vegetable stock

1 teaspoon sweet paprika

2 bay leaves

1 1/2 cups orzo pasta

Optional: grated Kefalotyri cheese for serving

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Blend the canned or fresh tomatoes until smooth.
Pat the beef cubes dry and season with salt, pepper, allspice, and nutmeg.
Heat olive oil in a large sauté pan and brown the beef on all sides.
Reduce the heat, add the onions, and cook until softened. Stir in tomato paste and cook until caramelized.
Deglaze the pan with red wine and let the alcohol evaporate. Stir in the blended tomatoes.
Add stock and 2 cups of boiling water. Stir in paprika and bay leaves. Cover and simmer over low heat for 1 hour, until beef is tender.
Add 2 more cups of boiling water, season to taste, and stir in the orzo. Simmer covered for 20 minutes, stirring occasionally to prevent sticking.
Remove from heat and let rest for a couple of minutes before serving.
Top with grated Kefalotyri cheese if desired and serve warm.

Replace beef with lamb, pork, or chicken for variety.
Add a cinnamon stick for a sweeter, aromatic flavor.
Stir in vegetables like carrots or bell peppers for extra nutrition.
For a vegetarian version, substitute mushrooms for beef and use vegetable stock.
Giouvetsi thickens as it sits, so add a splash of stock or water when reheating.