Beef Giouvetsi Greek Beef Orzo Pasta

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Beef Giouvetsi is a timeless Greek comfort dish that brings slow-cooked warmth and Mediterranean flavor to your table. Tender beef simmered in a richly spiced tomato sauce meets perfectly cooked orzo pasta for a hearty, satisfying meal. Ideal for cozy family dinners or special gatherings, this one-pot classic delivers deep flavor with simple, wholesome ingredients.

Ingredients

For the Beef

• 2 lbs (900 g) beef chuck or stew meat, cut into cubes
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced

For the Tomato Sauce

• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon ground allspice
• Salt and black pepper, to taste
• 1 teaspoon sugar (optional)

For the Orzo

• 1½ cups orzo pasta
• 2 cups hot water or beef broth, as needed

Optional Toppings

• Grated Kefalotyri cheese or Parmesan
• Fresh parsley, finely chopped

Instructions for Beef Giouvetsi

1. Brown the Beef
   Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
2. Build the Flavor Base
   In the same pot, sauté the onion until soft and translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Prepare the Sauce
   Stir in tomato paste and cook for 1–2 minutes. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar if using. Mix well.
4. Slow Cook the Beef
   Return beef to the pot. Bring to a gentle simmer, cover, and cook on low heat for 1½–2 hours until the beef is fork-tender.
5. Add the Orzo
   Preheat oven to 375°F (190°C). Stir orzo into the sauce, adding extra hot broth if needed. Transfer to the oven and bake for 20–25 minutes, stirring once, until orzo is tender.
6. Finish & Serve
   Remove bay leaves and cinnamon stick. Garnish with cheese and parsley. Serve hot.

Pro Tips

• Use well-marbled beef for the most tender texture
• Stir orzo gently to prevent sticking
• Add liquid gradually to keep the pasta perfectly creamy
• Let the dish rest 5 minutes before serving for best consistency

Why This Recipe Works

• Slow cooking enhances beef tenderness
• Orzo absorbs rich tomato flavors
• Warm spices add authentic Greek depth
• One-pot method means easy cleanup

Substitutions & Variations

• Lamb Giouvetsi: Swap beef for lamb shoulder
• Chicken Version: Use boneless chicken thighs
• Vegetarian Option: Replace beef with mushrooms and zucchini
• Grain Swap: Use rice or pearl couscous instead of orzo

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Prepare the beef and sauce up to 24 hours ahead. Add orzo before baking.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat gently on the stovetop with a splash of broth.

Freezing

Freeze for up to 3 months. Thaw overnight before reheating.

Serving Ideas for Beef Giouvetsi

• Crusty artisan bread
• Classic Greek salad with feta
• Roasted vegetables
• A glass of bold red wine

Nutrition (Per Serving Estimate)

• Calories: ~450
• Protein: 35g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 5g

Frequently Asked Questions

Can I make Beef Giouvetsi on the stovetop only?
Yes, cook on low heat and stir frequently once orzo is added.

Does Giouvetsi taste better the next day?
Absolutely. The flavors deepen beautifully overnight.

What cheese works best?
Kefalotyri is traditional, but Parmesan is a great substitute.

Beef Giouvetsi is a comforting, flavor-packed Greek classic that’s perfect for sharing. With tender beef, aromatic spices, and hearty orzo, it’s a dish you’ll return to again and again.

Beef Giouvetsi Greek Beef Orzo Pasta

Olivia taling

Beef Giouvetsi is a classic Greek comfort dish featuring tender slow-cooked beef simmered in a spiced tomato sauce and finished with creamy orzo pasta. Rich, hearty, and deeply aromatic, it’s perfect for family dinners or special occasions.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine Greek

Servings 6 servings

Calories 465 kcal

Equipment

• large Dutch oven
• wooden spoon
• chef’s knife
• cutting board
• Oven

Ingredients

  

• 900 g beef chuck or stew meat, cut into cubes
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 400 g crushed tomatoes
• 2 tbsp tomato paste
• 240 ml beef broth
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp ground allspice
• salt and black pepper, to taste
• 1 tsp sugar (optional)
• 180 g orzo pasta
• 480 ml hot water or beef broth, as needed
• grated Kefalotyri cheese or Parmesan, for serving
• fresh parsley, finely chopped, for garnish

Instructions

 

• Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear in batches until browned on all sides. Remove and set aside.
• In the same pot, sauté the onion until soft and translucent, about 3–4 minutes. Add the garlic and cook for 30 seconds until fragrant.
• Stir in the tomato paste and cook for 1–2 minutes. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar if using. Mix well.
• Return the beef to the pot. Bring to a gentle simmer, cover, and cook on low heat for 1½–2 hours until the beef is fork-tender.
• Preheat oven to 375°F (190°C). Stir the orzo into the sauce, adding extra hot broth if needed. Transfer to the oven and bake for 20–25 minutes, stirring once, until the orzo is tender.
• Remove bay leaves and cinnamon stick. Garnish with grated cheese and fresh parsley. Serve hot.

Notes

Adjust broth as needed to keep the orzo creamy. Let the dish rest for 5 minutes before serving for best texture. Fresh herbs and grated cheese added at the end enhance flavor and presentation.

Keyword beef giouvetsi, giouvetsi recipe, greek beef orzo, greek comfort food, orzo beef stew

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