If you’ve been craving a cozy, soulful dish that just wraps you in a warm hug, you’re in for a real treat! The Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe is a glorious meld of tender beef slowly simmered in a rich tomato sauce, paired with silky orzo pasta—the kind of meal that makes you feel right at home in a Greek village kitchen even if you’re miles away. It’s comfort food, elevated.
Why You’ll Love This Recipe
- Rich, Cozy Flavors: Slow-cooked beef stews into tender, melt-in-your-mouth perfection infused with warm spices and herbs.
- Perfectly Balanced Texture: Orzo pasta soaks up every bit of the luscious sauce while holding its shape beautifully.
- Simple Ingredients, Big Impact: Everyday pantry staples come together in a dish that feels gourmet but is easy to make.
- A Classic Greek Comfort Food: Experience a taste of Greece’s home cooking, which is sure to become a new family favorite.
Ingredients You’ll Need
Getting together the ingredients for this Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe is a breeze, and each one plays a key role in delivering unforgettable flavor and texture. From the hearty beef to the aromatic spices, every element adds a layer of deliciousness that you’ll appreciate bite after bite.
- Beef chuck or stew meat: The backbone of this dish, it breaks down into tender morsels after slow cooking, soaking up all the sauce’s flavors.
- Olive oil: A staple in Greek cooking, it adds a fruity richness that elevates the sautéed onions and seared beef.
- Onion and garlic: The classic flavor base, giving depth and sweetness that balance the acidity of tomatoes.
- Crushed tomatoes and tomato paste: These come together to form a robust, velvety sauce brimming with umami.
- Beef broth: Adds moisture and enhances the savory notes for that hearty stew feeling.
- Warm spices like cinnamon, bay leaves, and allspice: These aromatics bring a distinctively Greek warmth and fragrance that makes this dish unforgettable.
- Orzo pasta: A tiny, rice-shaped pasta that absorbs the sauce while broadening the dish’s texture.
- Kefalotyri or Parmesan cheese and fresh parsley: Optional garnishes that introduce a bright, savory lift just before serving.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The wonderful thing about this Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe is how versatile it can be. Feel free to get creative and make it your own depending on what you have in your pantry or dietary preferences. It’s an easy recipe to customize while retaining its quintessential Greek charm.
- Vegetable Boost: Add diced carrots, celery, or mushrooms during the sauté step to sneak in some extra veggies for texture and nutrition.
- Wine Swap: Replace a portion of the beef broth with dry red wine for a richer, deeper sauce flavor that’s perfect for special occasions.
- Spice it Up: Add a pinch of crushed red pepper flakes or smoked paprika to the sauce if you want a subtle kick of heat.
- Cheese Choices: Try topping with crumbled feta or a mix of Parmesan and mozzarella for a melty, tangy finish.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe
Step 1: Sear the Beef to Lock in Flavor
Begin by heating olive oil in a large Dutch oven or heavy pot over medium-high heat. Season your beef cubes generously with salt and pepper, then sear them in batches until you achieve a beautiful golden brown crust on all sides. This step is crucial as it builds the foundation of savory depth and locks in juicy flavors. Once browned, set the beef aside — you’ll return it to the pot shortly.
Step 2: Build the Tomato-Based Sauce
In the same pot, sauté finely chopped onion until softened and fragrant, about 3-4 minutes. Stir in minced garlic and cook for another minute. Then, incorporate tomato paste and gently cook for 1-2 minutes to deepen its flavor. Now pour in crushed tomatoes and beef broth, then add your warm spices — cinnamon stick, bay leaves, and ground allspice — plus a touch of sugar if you find the sauce too tangy. Stir everything to combine into a rich sauce base.
Step 3: Simmer the Beef to Tender Perfection
Return the seared beef to the pot, making sure it’s submerged in the sauce. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook undisturbed for 1.5 to 2 hours. This slow, patient simmer allows the beef to become fork-tender while infusing the sauce with a deep, meaty richness that’s truly crave-worthy.
Step 4: Add the Orzo and Finish Cooking
When your beef is tender and the sauce is thickened, preheat your oven to 375°F (190°C). Stir in the orzo pasta, blending it evenly with the beef and sauce. If it looks a bit thick, add hot water or extra broth as needed to ensure the orzo cooks properly. Transfer the pot to the oven and bake for 20-25 minutes, stirring occasionally, until the orzo is perfectly tender and has soaked up all those savory juices.
Pro Tips for Making Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe
- Brown in Batches: Don’t crowd the pan when searing the beef to get a perfect crust—this ensures more flavor.
- Low and Slow: Keep the heat low during simmering to let the beef tenderize without drying out or toughening.
- Orzo Watch: Check the orzo toward the end of baking and add broth if it looks dry, so it cooks al dente and stays creamy.
- Spice it Intentionally: Use genuine Greek spices like allspice and cinnamon for that authentic aroma—don’t skip this step!
How to Serve Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe
Garnishes
Finishing off this dish with a sprinkle of grated Kefalotyri cheese or Parmesan adds a salty, nutty richness that complements the tender beef and tangy sauce. A handful of freshly chopped parsley brings a burst of bright, herbal freshness that lifts the entire plate. These garnishes not only add flavor but also a lovely pop of color to your serving dish.
Side Dishes
Beef Giouvetsi is hearty enough to stand on its own, but it pairs beautifully with a simple Greek salad loaded with crisp cucumbers, ripe tomatoes, olives, and feta cheese. For something warm, try roasted or grilled vegetables like zucchini and eggplant, or a side of crusty bread to soak up every last bit of sauce.
Creative Ways to Present
Serve the dish right in the cooking pot or transfer it to a rustic ceramic casserole for a family-style presentation that invites everyone to dig in. You can also plate individual portions garnished with a few sprigs of fresh parsley and a little more cheese for an elevated, restaurant-worthy touch. For special occasions, add a drizzle of good quality extra virgin olive oil on top just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Giouvetsi keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making it perfect for easy next-day meals. Simply give it a quick stir before reheating to redistribute the sauce and orzo.
Freezing
You can freeze this dish for up to 2 months. Choose a freezer-safe container and cool the Giouvetsi completely before sealing. When ready to enjoy, thaw overnight in the fridge for the best texture before reheating gently on the stovetop or in the oven.
Reheating
Reheat your Beef Giouvetsi on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it seems dry. Alternatively, use your oven set to 350°F (175°C), covered, until warmed through. It’s just like enjoying it fresh from the pot with minimal fuss.
FAQs
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Can I use other pasta instead of orzo for this recipe?
Yes, you can substitute orzo with other small pasta types like acini di pepe or small shells, but orzo is preferred because of its ability to absorb the sauce while maintaining the right texture.
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How long does it take to cook the beef until tender?
The beef generally takes about 1.5 to 2 hours of slow simmering to become fork-tender, depending on the cut and size of the cubes. Patience here rewards you with melt-in-your-mouth goodness.
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Is there a vegetarian version of Beef Giouvetsi?
Absolutely! You can replace the beef with hearty vegetables like eggplant, mushrooms, or even tofu, and use vegetable broth instead. The spices and tomato sauce will still deliver authentic flavors.
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What cheese is best for topping this dish?
Kefalotyri is traditional and adds a salty, tangy bite, but Parmesan works beautifully too if you want an easier-to-find option with similar results.
Final Thoughts
Whether you’re cooking it for a cozy family dinner or hoping to impress guests with a taste of Greece, this Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe will not disappoint. Slow-cooked, bursting with flavor, and full of heart, it’s one of those dishes you’ll come back to again and again. Give it a try—you’re going to love every delicious bite!
PrintBeef Giouvetsi (Greek Beef Orzo Pasta) Recipe
This traditional Greek Beef Giouvetsi recipe features tender slow-cooked beef chuck simmered in a rich tomato and aromatic spice sauce, combined with orzo pasta baked to perfection. Finished with optional Kefalotyri or Parmesan cheese and fresh parsley, this hearty dish showcases classic Mediterranean flavors and comforting textures, perfect for a family meal or special occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
For the Beef:
- 2 lbs (900 g) beef chuck or stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground allspice
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance acidity)
For the Pasta:
- 1 1/2 cups orzo pasta
- 2 cups hot water or beef broth as needed
Optional Toppings:
- Grated Kefalotyri cheese or Parmesan
- Fresh parsley for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the browned beef from the pot and set aside to retain the fond for flavor.
- Prepare the Sauce: In the same pot, add the finely chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then add the crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and sugar if using. Mix everything well to combine.
- Simmer the Beef: Return the seared beef to the pot with the sauce. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow the beef to cook slowly for 1.5 to 2 hours until it becomes tender and the sauce thickens, developing rich flavors.
- Add the Orzo: Preheat your oven to 375°F (190°C). Stir the orzo pasta into the pot, ensuring it is well mixed with the sauce. Add hot water or additional beef broth as needed to cover the pasta and help it cook evenly. Transfer the pot to the preheated oven (or continue cooking on the stovetop if the pot is oven-safe) and bake for 20-25 minutes. Stir occasionally during baking to prevent sticking, until the orzo is tender and the dish has a cohesive texture.
- Serve: Once cooked, remove the cinnamon stick and bay leaves. Serve the Giouvetsi hot, topped with grated Kefalotyri or Parmesan cheese and garnished with fresh parsley if desired for an authentic finish.
Notes
- Beef chuck or stew meat is recommended for its tenderness after slow cooking.
- If you do not have Kefalotyri cheese, Parmesan is a perfect substitute.
- Add sugar cautiously to balance acidity; it’s optional depending on tomato acidity.
- Use a Dutch oven or oven-safe heavy pot for seamless stovetop to oven cooking.
- Stirring during the bake helps prevent the orzo from sticking to the bottom.
