Name: Beef Giouvetsi (Greek Beef Orzo Pasta)
Prep time: 15 min
Cook time: PT-488679H11M26S
Total time: PT-488679H11M26S
Cuisine: Greek
Ingredients: 2 lbs beef chuck or stew meat, cut into chunks; 3 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry red wine (optional, but recommended); 1 can (14 oz) crushed tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon ground cinnamon; 1 teaspoon dried oregano; Salt and pepper, to taste; 3 cups beef broth (plus more if needed); 1 1/2 cups orzo pasta; Grated kefalotyri, mizithra, or Parmesan cheese (for serving)

Jump to Recipe·Leave a Review

Beef Giouvetsi is one of my favorite traditional Greek comfort dishes—rich, hearty, and bursting with deep tomato flavor. Tender chunks of beef simmered in a cinnamon-kissed tomato sauce and baked with orzo pasta until perfectly tender, this dish fills the house with irresistible aromas and makes every bite feel like a warm hug from the Mediterranean.

Why You’ll Love This Recipe

I love this dish because it combines everything I want in a one-pot meal—meaty richness, comforting pasta, and bold flavor—with surprisingly little effort. The orzo absorbs all the delicious juices from the beef and sauce as it bakes, and the hint of cinnamon gives it a uniquely Greek flair that always keeps me coming back for seconds. It’s perfect for Sunday dinners, special occasions, or when I just want to bring a little Greek magic into my kitchen.

Ingredients

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

2 lbs beef chuck or stew meat, cut into chunks
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine (optional, but recommended)
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and pepper, to taste
3 cups beef broth (plus more if needed)
1 1/2 cups orzo pasta
Grated kefalotyri, mizithra, or Parmesan cheese (for serving)

Directions

Sear the Beef
I heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. I add the beef in batches, browning it on all sides, then set it aside.
Sauté the Aromatics
In the same pot, I lower the heat and sauté the chopped onion until soft, then add the garlic and cook for another minute.
Deglaze with Wine
I pour in the red wine to deglaze the pot, scraping up the flavorful bits from the bottom. I let it simmer for 2–3 minutes to cook off the alcohol.
Add Tomatoes and Spices
I stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Then I return the browned beef to the pot and pour in the beef broth.
Simmer Until Tender
I cover and let the beef simmer gently on low heat for about 1.5 to 2 hours, or until the meat is tender and the sauce is rich.
Add the Orzo and Bake
Once the beef is tender, I stir in the orzo and transfer the pot to a preheated oven at 375°F (190°C). I bake uncovered for 25–30 minutes, stirring halfway through, until the orzo is al dente and the liquid mostly absorbed.
Rest and Serve
I let the giouvetsi rest for 5–10 minutes before serving. I top it with grated cheese and serve it hot.

Servings and timing

This recipe serves 6 people. Prep time is around 15 minutes, stovetop simmering takes 1.5 to 2 hours, and baking takes another 25–30 minutes. Total time: about 2.5 hours, mostly hands-off.

Variations

Use lamb instead of beef: Traditional and incredibly flavorful.
Make it in a clay pot: For a more authentic presentation and even cooking.
Add a bay leaf: I drop one into the pot while simmering for extra depth.
Try it with short pasta: If I’m out of orzo, I use small shells or ditalini.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I add a splash of broth or water and warm it in a saucepan over low heat or in the microwave, stirring halfway through. Orzo can absorb sauce while sitting, so the extra liquid helps restore the creamy texture.

FAQs

Can I make Beef Giouvetsi ahead of time?

Yes, I often cook the beef and sauce a day ahead and add the orzo just before baking. This makes it perfect for entertaining.

Can I cook it entirely on the stovetop?

Technically yes, but baking helps the orzo absorb the sauce evenly and gives the dish its signature texture.

What cheese should I use on top?

I usually use grated kefalotyri or mizithra, but Parmesan works well if I can’t find Greek cheeses.

Can I freeze Beef Giouvetsi?

I prefer to freeze just the beef and sauce without the orzo. Orzo can turn mushy when thawed and reheated.

Is red wine necessary?

Not at all, but I love the depth of flavor it adds. If I don’t use wine, I add an extra splash of broth or a dash of vinegar for acidity.

Conclusion

Beef Giouvetsi is the kind of dish that turns an ordinary evening into something memorable. It’s slow-cooked comfort food at its finest, rich in tradition and full of flavor. Whether I’m serving it to guests or enjoying it with family, this Greek classic always brings warmth and satisfaction to the table.