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Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

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4.4 from 97 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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