Giouvetsi recipe (Greek Beef stew with Orzo pasta)

Ingredients

• 5 tablespoon(s) olive oil
• 3 onions, large
• 2 carrots
• 1 leek
• 1.200 g beef, leg, boneless, cut into 2 cm cubes
• 2 stick(s) cinnamon
• 2 bay leaves
• 1/2 teaspoon(s) cumin
• 2 tablespoon(s) tomato paste
• 150 ml red wine
• 400 g canned tomatoes
• 2 tablespoon(s) honey
• 1 liter water
• salt
• pepper
• 250 g orzo pasta, medium
• 1/2 teaspoon(s) thyme
• feta cheese, to serve
• 1 bunch parsley, finely chopped, to serve
• lemon zest, of 1 lemon, to serve
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step by step 

• Preheat oven to 180* C (350* F) Fan.
• Finely chop the onions.
• Place a shallow pot over high heat and add 3 tablespoons olive oil.
• Add the onions and sauté until nicely caramelized.
• Quarter the carrots and chop them in to cubes.
• Add them to the pot.
• Coarsely chop the leek and add to the pot.
• Stir and sauté for about 5 minutes, until they caramelize nicely. Add a little more olive oil, if necessary.
• When ready, transfer to a bowl and set aside until needed.
• Place pot back on heat and let it get very hot.
• Add 2 tablespoons olive oil and the cubes of meat. Brown for 4-5 minute.
• Add the sautéed vegetables, cinnamon sticks, bay leaves, cumin and tomato paste. Sauté the tomato paste for 1-2 minutes to help remove its bitterness. This also helps to thicken the sauce.
• Add the wine and let it evaporate.
• Add the honey, 250 ml water and the can of chopped tomatoes and stir.
• Season with salt and pepper.
• Lower heat to low and simmer for 1 ½ hours, until the meat is very soft and the sauce has thickened. If your sauce is too thick, add a little more water.
• When ready, transfer to an  oven dish 
• Place a pot over medium to high heat.
• Add 3-4 tablespoons of olive oil and the orzo.
• Sauté the orzo for 3-4 minutes, until golden.
• When ready, add it over the meat in the oven proof dish.
• Add 750 ml water, and fresh thyme. You can add any of your favorite herbs also.
• Cover with aluminum foil and bake for 30 minutes.
• Remove foil and bake for another 15 minutes.
• When ready, remove from oven. Sprinkle with finely chopped parsley, lemon zest and some freshly ground pepper

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