Beef Giouvetsi Greek Beef Orzo Pasta
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.
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.