Beef Giouvetsi (Greek Beef Orzo Pasta)

Beef Giouvetsi is the kind of dish that brings the warmth of a Greek kitchen right to my table. This one-pot classic blends tender chunks of beef, rice-shaped orzo pasta, and a rich tomato sauce infused with aromatic spices. It’s slow-cooked until everything is melt-in-your-mouth tender and bubbling with flavor—perfect for a cozy family dinner or a special meal for guests.

Why You’ll Love This Recipe

I love this dish because it feels like comfort in a bowl. The beef becomes incredibly tender after simmering, the orzo soaks up the bold tomato and spice flavors, and the whole thing finishes beautifully with a dusting of cheese. It’s hearty, flavorful, and deeply satisfying—just what I crave on cool evenings or whenever I want to serve something soulful and traditional.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef:
beef chuck or stew meat, cubed
olive oil
onion, finely chopped
garlic cloves, minced

For the Sauce:
crushed tomatoes
tomato paste
beef broth
cinnamon stick
bay leaves
ground allspice
salt and pepper
sugar (optional, to balance acidity)

For the Pasta:
orzo pasta
hot water or extra beef broth (as needed)

Optional Toppings:
grated Kefalotyri cheese (or Parmesan)
fresh parsley, chopped

Directions

1. Sear the Beef
   I heat olive oil in a Dutch oven over medium-high heat and sear the beef cubes in batches, seasoning with salt and pepper as they brown. Once browned on all sides, I remove the beef and set it aside.
2. Build the Sauce
   In the same pot, I sauté the onion until softened, then stir in the garlic for about a minute. I add the tomato paste and cook it briefly to enhance the flavor. Then I stir in crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and a pinch of sugar if the sauce needs a touch of sweetness.
3. Simmer Until Tender
   I return the seared beef to the pot, bring everything to a gentle simmer, cover, and cook on low for 1.5 to 2 hours until the beef is fork-tender and the sauce is rich.
4. Add the Orzo and Bake
   Once the beef is tender, I stir in the orzo and add a bit more hot water or broth if needed to help the pasta cook evenly. I preheat the oven to 375°F (190°C) and transfer the pot to bake uncovered for 20–25 minutes, stirring once or twice, until the orzo is cooked.
5. Serve and Garnish
   I remove the cinnamon stick and bay leaves, then top the dish with grated cheese and fresh parsley. It’s best served hot, straight from the pot, with some crusty bread to mop up the sauce.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

Variations

I sometimes swap the beef for lamb to make a more traditional version, or go vegetarian by omitting the meat and adding hearty vegetables like zucchini and mushrooms. When I’m looking for a unique twist, I use pearl couscous or rice in place of orzo. The results are always satisfying.

Storage/Reheating

Refrigerator: Leftovers last up to 3 days in an airtight container.
Freezer: I freeze cooled portions for up to 3 months and thaw overnight in the fridge before reheating.
Reheating: I warm it on the stove over low heat, adding a splash of water or broth to loosen the sauce.

FAQs

Can I use chicken instead of beef?

Yes, chicken thighs or drumsticks work well and cook faster than beef. I reduce the simmer time accordingly.

What can I use instead of orzo?

Rice, small pasta shapes, or pearl couscous make great substitutes and will soak up the sauce just as well.

Is this a make-ahead dish?

Absolutely. I often make it a day in advance—it tastes even better after the flavors have had time to meld.

Do I have to bake it in the oven?

Baking gives the orzo a nice texture, but if I don’t want to use the oven, I cook it gently on the stovetop, stirring often.

What cheese is best for topping?

Kefalotyri is traditional, but Parmesan or Pecorino Romano are great substitutes if I can’t find it.

Conclusion

Beef Giouvetsi is a comforting, slow-cooked meal that captures everything I love about Greek cuisine—simple ingredients, rich flavors, and a homey feel. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week. When I want a warm, savory dish that feels both rustic and special, this recipe never fails.

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