Beef Giouvetsi is a delicious Greek dish that brings together tender chunks of beef simmered in a rich tomato sauce with warm spices, all baked with orzo pasta until everything is perfectly cooked and flavorful. The orzo absorbs the sauce beautifully, making each bite comforting and hearty. It’s a great way to enjoy a cozy and satisfying meal that feels like a big, warm hug in a bowl.
I love making Beef Giouvetsi because it fills the kitchen with amazing smells that remind me of family dinners and relaxed weekends. One thing I always do is let it cook slowly so the beef gets nice and tender and the flavors have time to blend well. It’s a bit like giving the dish a little extra love, and I find it really makes a difference in the final taste.
This dish is perfect served straight from the oven with a side of crusty bread to soak up all the juicy tomato sauce. I also like to add a sprinkle of feta cheese or some fresh herbs on top for a little brightness. It’s one of those meals that brings everyone to the table ready to dig in and enjoy good food and great company.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck or brisket for tenderness after slow cooking. If you want a leaner option, try beef round, but cook a bit longer to get soft meat.
Orzo pasta: Orzo gives a lovely texture that soaks up the sauce well. If you don’t have orzo, small pasta like ditalini or couscous works too.
Crushed tomatoes: Use good-quality canned tomatoes for a fresh tomato flavor. Fresh tomatoes can work if pureed, but canned is easiest and consistent.
White wine: Adds depth and slight acidity. If you avoid alcohol, you can swap it for more beef broth or a splash of apple cider vinegar for brightness.
Spices (cinnamon, oregano): These bring out classic Greek flavors. You can adjust cinnamon if you prefer less warmth, or add a pinch of nutmeg for a similar cozy touch.
How Do You Get Tender Beef and Perfectly Cooked Orzo in One Dish?
The key is slow cooking the beef first until it’s very tender, then adding the orzo near the end so it won’t overcook.
- Brown the beef well to lock in juices and add flavor.
- Simmer the beef in tomato sauce gently, either on the stove or in the oven, for 1.5 to 2 hours.
- When beef is tender, stir in the orzo and bake uncovered. This lets the orzo absorb the sauce without becoming mushy.
Keep an eye on the liquid—if it starts drying too fast, add a little broth. This slow, two-step cooking method makes sure the beef melts in your mouth and the orzo stays just right.
Equipment You’ll Need
- Large oven-safe pot or Dutch oven – perfect for browning beef, simmering sauce, and baking everything in one dish.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – essential for chopping onion, garlic, and parsley precisely.
- Measuring cups and spoons – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks to add a richer, gamey flavor that’s traditional in some Greek dishes.
- Stir in sautéed mushrooms along with the orzo for extra earthiness and texture.
- Add a pinch of smoked paprika or chili flakes if you like a little heat and smoky depth.
- Mix in crumbled feta or dollops of Greek yogurt at serving for a creamy, tangy finish.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) beef stew meat, cut into cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 4 cups beef broth (or water with beef bouillon)
- 1 cup orzo pasta
- 1/2 cup dry white wine (optional)
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 cup fresh parsley, chopped
- Grated kefalotyri or Parmesan cheese, for serving
How Much Time Will You Need?
The entire process takes about 2.5 to 3 hours. Most of that time is for simmering the beef slowly until tender (about 1.5 to 2 hours). Prep takes around 15-20 minutes, and the final bake with orzo takes 25-30 minutes. This slow cooking makes the beef melt-in-your-mouth tender and lets the orzo absorb all the delicious flavors.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Take the beef out and set it aside.
2. Cook the Aromatics:
In the same pot, add chopped onion and sauté until soft and clear, about 5 minutes. Add the garlic and cook for another minute until fragrant. Pour in the white wine (if using) and let it reduce for 2-3 minutes.
3. Create the Sauce:
Add crushed tomatoes, beef broth, cinnamon, oregano, bay leaf, salt, and pepper to the pot. Stir everything together well. Return the beef cubes back to the pot and bring the mixture to a boil.
4. Simmer the Beef:
Lower the heat to a gentle simmer, cover the pot, and cook for about 1.5 to 2 hours, or until the beef is very tender. Alternatively, you can place the covered pot in the preheated oven for this step.
5. Bake with Orzo:
Once the beef is tender, stir in the orzo pasta evenly. Remove the lid and put the pot back in the oven, uncovered, for 25-30 minutes. This lets the orzo soak up the flavorful sauce and cook perfectly.
6. Finish and Serve:
Take the pot out of the oven. Remove the bay leaf and taste the dish to adjust seasoning if needed. Sprinkle the giouvetsi with fresh chopped parsley and grated cheese. Serve hot, ideally with some crusty bread to enjoy every last bit of sauce.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef stew meat, but be sure to thaw it fully in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like ditalini, acini di pepe, or even small shells work well as substitutes if you don’t have orzo on hand.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.
Can I Make Beef Giouvetsi Ahead of Time?
Yes, it’s even better the next day as the flavors have more time to meld. Prepare it completely, cool, and refrigerate overnight. Reheat thoroughly before serving.
