Beef Giouvetsi is a classic Greek comfort dish that brings together tender chunks of slow-cooked beef and tiny, chewy orzo pasta, all baked in a rich tomato sauce. This dish has a warm and hearty feel, with hints of cinnamon and oregano that give it a unique, cozy flavor you don’t find in everyday meals. It’s like a Greek stew and pasta all in one, perfect for cooler days or family dinners.
I love making Beef Giouvetsi when I want something that feels special but is still straightforward to prepare. The best part is how the orzo absorbs all the tasty juices from the beef and tomato sauce, creating a creamy texture without needing cream. I usually brown the beef well and let it cook slowly until it’s melt-in-your-mouth tender. It’s the kind of meal that fills the whole kitchen with amazing aromas and makes everyone ask for seconds.
My favorite way to serve Giouvetsi is straight from the oven, topped with a generous sprinkle of Parmesan cheese and a fresh green salad on the side. I’ve always thought it’s a great dish for gathering people around the table because it feels both homey and a little bit fancy without any fuss. If you’ve never tried Greek beef with orzo, this recipe is a wonderful way to bring a taste of the Mediterranean to your kitchen.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck or brisket for tender, flavorful results after slow cooking. If you prefer, lamb can be a tasty swap for a richer flavor.
Orzo pasta (kritharaki): This small rice-shaped pasta soaks up the sauce beautifully. If you can’t find it, couscous or small pasta like acini di pepe work well too.
Red wine: Adds depth and acidity to the sauce. Use any dry red wine you like, or substitute with extra beef broth and a splash of vinegar if you prefer no alcohol.
Cinnamon & oregano: These spices give the dish its classic Greek taste. Don’t skip them! Ground cinnamon can be swapped for a small pinch of ground allspice if needed.
Kefalotyri or Parmesan cheese: These hard cheeses add a salty finish. Parmesan is more common and easier to find outside Greece.
How Do You Get the Beef Super Tender and Flavorful?
Slow-cooking the beef is key for tender, juicy meat that melts in your mouth. Here’s how to do it:
- Brown the beef well in olive oil before cooking to lock in flavor and give a deep color.
- Add aromatics like onions, garlic, and spices to build layers of flavor.
- Cook low and slow in oven with liquid (wine and broth) for 2 to 2.5 hours, covered, until meat is very tender.
- Check seasoning before adding orzo, and don’t rush the cooking time—good things take time here!
Equipment You’ll Need
- Heavy oven-safe pot or Dutch oven – perfect for browning beef and slow cooking in the oven without extra transfers.
- Wooden spoon – great for stirring the sauce and scraping the bottom without damaging your pot.
- Cutting board and sharp knife – essential for chopping onions, garlic, and cutting beef into cubes cleanly.
- Measuring cups and spoons – to get your spice and liquid amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap beef for lamb for a richer, more traditional Greek taste, especially if you enjoy stronger flavors.
- Add a pinch of nutmeg or allspice along with cinnamon to give the dish a warm, cozy twist.
- Stir in sautéed mushrooms just before baking for an earthy boost that pairs well with the beef.
- Mix in some fresh diced tomatoes or bell peppers with the crushed tomatoes for extra freshness and color.
Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs (900 g) beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 1 cup (240 ml) dry red wine
- 4 cups (1 liter) beef broth
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For The Pasta and Garnish:
- 1 1/2 cups orzo pasta (kritharaki)
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Kefalotyri or Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prepare, plus 2 to 2.5 hours of slow oven cooking for tender beef. Then you’ll add the orzo and bake for another 25-30 minutes. Overall, plan for roughly 3 hours including resting time, perfect for a slow, cozy meal.
Step-by-Step Instructions:
1. Brown The Beef:
Preheat your oven to 350°F (175°C). In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown all sides evenly. This seals in flavor. Remove beef and set aside.
2. Sauté Aromatics:
In the same pot, add chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook one more minute until fragrant. Stir frequently so nothing burns.
3. Build The Sauce:
Return the browned beef to the pot. Stir in crushed tomatoes, red wine, beef broth, ground cinnamon, oregano, salt, and pepper. Mix well to combine all flavors.
4. Slow Cook The Beef:
Bring the mixture to a boil on the stove, then cover the pot and place it in the preheated oven. Cook for 2 to 2.5 hours, until the beef is very tender and flavors meld.
5. Add Orzo and Finish Baking:
Take the pot out of the oven and stir in the orzo pasta. Add additional beef broth if needed to cover the orzo by about half an inch. Return the pot uncovered to the oven and bake for 25-30 minutes, until orzo is cooked and most liquid is absorbed.
6. Rest and Serve:
Remove from oven and let the dish rest for 5 minutes. Sprinkle with fresh parsley and grated Kefalotyri or Parmesan cheese if you like. Serve hot and enjoy this comforting Greek classic!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly during the slow braising process.
Can I Make Beef Giouvetsi Ahead of Time?
Absolutely! The flavors deepen after resting, so you can prepare it a day in advance. Store it in the fridge and gently reheat covered in the oven or on the stovetop, adding a splash of broth if it looks dry.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, small pasta shapes like acini di pepe, couscous, or even rice can work well. Just adjust cooking times accordingly and keep an eye on the liquid level.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the oven, stirring occasionally to ensure even heating.
