Beef Giouvetsi is a comforting Greek classic that brings together tender chunks of beef and little orzo pasta simmered in a rich tomato sauce. It’s a dish that’s both hearty and soothing, with the pasta soaking up all those wonderful meaty and tomato flavors. The sprinkle of cheese on top adds a nice touch of creaminess and rounds everything out perfectly.
I love making Beef Giouvetsi on chilly evenings when I want something filling but not too complicated. The slow-cooked beef turns so tender it practically melts in your mouth, and the orzo absorbs all the goodness from the sauce, making each bite a little treasure. One tip I’ve found helpful is to use a good quality beef broth to boost the flavor even more—it makes a noticeable difference!
To serve, I like to pair this dish with a simple green salad or some crusty bread to mop up any extra sauce. It’s a fantastic meal to share with friends or family because it feels special without needing a lot of fuss. I always find myself savoring the leftovers the next day just as much, if not more!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Beef chuck: This cut is great because it’s flavorful and becomes tender when slow-cooked. If you want a leaner option, try beef brisket or even short ribs for extra richness.
Orzo pasta: Orzo cooks quickly and soaks up all the sauce nicely. You can substitute with small pasta shapes like orrechiette or even small macaroni.
Red wine: Adds depth to the sauce. If you prefer to avoid alcohol, use extra beef broth or a splash of grape juice for sweetness.
Cinnamon and oregano: These spices are key to giving the dish its Greek flavor. You can adjust the cinnamon based on your preference—some like a mild touch, others a stronger hint.
Cheese: Traditional kefalotyri or pecorino works beautifully for topping. Parmesan is a good alternative. For a dairy-free option, skip the cheese or try a vegan substitute.
How Do I Get Tender Beef and Perfectly Cooked Orzo in This Dish?
The best part is the slow oven cooking that makes beef tender and flavors marry well. Here’s how to nail it:
- Sear the beef: Browning the meat creates a rich flavor base. Don’t skip this step or your dish might lack depth.
- Cook low and slow: After adding liquids and seasonings, bake covered for 1.5-2 hours. This gently breaks down the beef, keeping it juicy.
- Add orzo last: The small pasta cooks quickly and can get mushy if added too soon. Stir it in near the end and bake uncovered to let it absorb the sauce.
- Watch the liquid: The orzo should be moist but not swimming in sauce. Add broth gradually if it looks dry.
This balance of slow-cooked beef and careful pasta timing will give you a comforting, perfectly textured meal every time.
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – perfect for searing beef and slow-cooking everything in one dish without extra pans.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and cutting the beef into chunks easily.
- Measuring cups and spoons – to get your liquids and spices just right.
- Oven mitts – essential for safely handling the hot pot when moving it in and out of the oven.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks – it adds a richer, earthy flavor that’s popular in Greek cooking.
- Add diced bell peppers or mushrooms – these veggies bring extra texture and mild sweetness.
- Use smoked paprika or a pinch of nutmeg – these spices add warmth and complexity to the tomato sauce.
- Mix in a handful of fresh spinach or kale near the end – it boosts color and adds a mild, fresh bite.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck or stewing beef, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1 cup orzo pasta (kritharaki)
- 3 cups beef broth (or as needed)
- 1 cup dry red wine
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- 1 cup grated kefalotyri, pecorino, or Parmesan cheese (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, then about 1.5 to 2 hours to cook the beef until tender, followed by an additional 25-30 minutes baking time for the orzo. So, plan for roughly 2 to 2.5 hours total, mostly hands-off while it cooks slowly in the oven.
Step-by-Step Instructions:
1. Brown the Beef
Preheat your oven to 350°F (175°C). Heat olive oil in a large ovenproof pot or Dutch oven on medium-high heat. Add the beef chunks and cook them until nicely browned on all sides. Once browned, remove the beef and set it aside.
2. Sauté Onions and Garlic
In the same pot, add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and sauté for another minute, letting the flavors develop.
3. Combine Ingredients and Cook the Beef
Return the browned beef to the pot. Stir in crushed tomatoes, red wine, beef broth, cinnamon, oregano, bay leaf, salt, and pepper. Mix it all together well. Bring the mixture to a boil, then cover with a lid and place it in your preheated oven. Let it simmer for about 1.5 to 2 hours, or until the beef becomes tender.
4. Add the Orzo and Finish Baking
Once the beef is tender, carefully remove the pot from the oven. Take out the bay leaf and give everything a good stir. Gently add the orzo pasta and mix it in.
Put the pot back into the oven uncovered and bake for 25-30 more minutes. Stir once halfway through so the orzo cooks evenly and absorbs the delicious sauce. If the mixture seems dry, add a little more broth or water—just keep it moist but not soupy.
5. Serve and Garnish
Remove the pot from the oven and let the dish rest for a few minutes. Sprinkle with chopped fresh parsley and your choice of grated cheese for a tasty finish. Serve warm, pairing it with a simple green salad or some crusty bread to enjoy the full experience.
Enjoy your comforting and flavorful Beef Giouvetsi—Greek-style!
Can I Use Frozen Beef for This Recipe?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef without thawing might result in uneven cooking and tougher meat.
Can I Make Beef Giouvetsi Ahead of Time?
Absolutely! This dish actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the oven.
Can I Substitute Orzo with Another Pasta?
Yes, small pasta shapes like orrechiette or small macaroni work well. Just keep in mind the cooking time may vary slightly, so adjust as needed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water if it seems dry.
