Print

Beef Giouvetsi (Greek Beef Orzo Pasta)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beef Giouvetsi is a traditional Greek comfort food featuring tender beef simmered in a cinnamon-spiced tomato sauce and baked with orzo pasta. This hearty and flavorful one-pot dish is perfect for Sunday dinners, holidays, or when you’re craving Mediterranean warmth and depth in every bite.

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)

Instructions

  1. Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides in batches. Remove and set aside.
  2. Sauté the Aromatics: Reduce heat to medium. Sauté onion until soft, then add garlic and cook for another minute.
  3. Deglaze with Wine: Pour in red wine and simmer for 2–3 minutes, scraping up any browned bits.
  4. Add Tomatoes and Spices: Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Return beef to the pot. Add broth and stir.
  5. Simmer Until Tender: Cover and simmer on low for 1.5 to 2 hours, until beef is fork-tender.
  6. Add Orzo and Bake: Stir in orzo. Transfer to preheated oven at 375°F (190°C) and bake uncovered for 25–30 minutes, stirring once, until orzo is cooked and most liquid absorbed.
  7. Rest and Serve: Let rest for 5–10 minutes. Top with grated cheese and serve hot.

Notes

  • Lamb can be used instead of beef for a traditional twist.
  • Add a bay leaf during simmering for deeper flavor.
  • Bake in a clay pot for authentic texture.
  • Substitute short pasta like ditalini or small shells if needed.
  • Add more broth during baking if the orzo absorbs too much liquid.

Nutrition

Find it online: https://cookedbymaya.com/beef-giouvetsi-greek-beef-orzo-pasta/