Beef Giouvetsi is a comforting Greek dish that combines tender chunks of beef with orzo pasta simmered in a rich tomato sauce. The orzo soaks up all the flavors, making every bite have a perfect balance of meaty and slightly tangy tomato goodness. It’s a hearty meal that feels like a warm hug on a plate.
I love making Beef Giouvetsi because it’s both simple and special. The slow cooking softens the beef just right, and the orzo gets wonderfully plump without getting mushy. One tip I always follow is to use a good quality beef broth to deepen the flavors even more—it really makes a difference and everyone always asks for seconds.
My favorite way to serve this dish is straight from the pot, sprinkled with a bit of crumbled feta or grated Parmesan on top. It’s perfect for cozy dinners, whether it’s a quiet night at home or a gathering with friends where everyone appreciates a tasty, no-fuss meal. It’s one of those recipes that always brings a little bit of Greece to the table.
Key Ingredients & Substitutions
Beef chuck: This cut is great for slow cooking because it becomes tender and flavorful. If you can’t find chuck, stewing beef or brisket work well, too.
Orzo pasta: Orzo gives this dish its lovely texture as it soaks up sauce. You can substitute with other small pasta like acini di pepe, but adjust cooking time accordingly.
Tomato paste & diced tomatoes: These build the rich tomato base. Use fresh tomatoes if in season, or substitute canned crushed tomatoes if preferred.
Red wine: Adds depth, but it’s optional. If you skip it, a splash of balsamic vinegar or extra beef broth can keep the flavor balanced.
Herbs & spices: Oregano and thyme are classic, while cinnamon adds a subtle warm note typical in Greek dishes. Skip cinnamon if you prefer a more straightforward flavor.
How Do You Make the Beef Tender and Flavorful?
Braising the beef slowly in the oven is key. Here’s how to get it just right:
- Brown the beef chunks well in hot oil to create a caramelized crust that adds flavor.
- Cook onions and garlic slowly to build the base taste before adding liquids.
- Add liquids and cover the pot to trap moisture, then place in a 350°F (175°C) oven.
- Let the beef cook gently for 1.5 to 2 hours until it’s melt-in-your-mouth tender.
Don’t rush this step—slow cooking breaks down the collagen in the meat, making it juicy and soft. Keep the pot covered to keep flavors locked in.
Equipment You’ll Need
- Large oven-safe pot or Dutch oven – perfect for browning the beef and slow-cooking the dish evenly in the oven.
- Wooden spoon – gentle for stirring without scratching your pot and helps mix ingredients well.
- Chef’s knife – sharp and sturdy for cutting beef and chopping veggies cleanly and safely.
- Measuring cups and spoons – to keep your ingredient proportions just right and consistent every time.
Flavor Variations & Add-Ins
- Use lamb instead of beef – it adds a deeper, earthier flavor that pairs beautifully with the tomato sauce.
- Add a handful of sautéed mushrooms – for extra umami and a little texture contrast.
- Include a pinch of smoked paprika – it gives a subtle smoky note that complements the oregano.
- Stir in fresh spinach or kale near the end – this boosts color, nutrients, and freshness.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)?
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs (900 g) beef chuck or stew meat, cut into chunks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz / 400 g) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup (240 ml) red wine (optional)
- 4 cups (1 liter) beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon (optional)
- Salt and black pepper, to taste
For The Orzo Pasta and Garnish:
- 2 cups (200 g) orzo pasta (kritharaki)
- Fresh parsley, chopped (for garnish)
- Grated kefalotyri or Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This dish takes about 15 minutes to prep, plus 1.5 to 2 hours to braise the beef until tender, and then another 25-30 minutes to cook the orzo in the oven. Plan roughly 2 to 2.5 hours total for this delicious meal.
Step-by-Step Instructions:
1. Browning the Beef:
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef in batches, turning to get a nice crust all around. Remove the browned beef and set aside.
2. Cooking the Aromatics and Sauce:
Reduce heat to medium. Add the remaining tablespoon of olive oil, then the chopped onion. Cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavor. If using, pour in the red wine and let it reduce for about 3-4 minutes. Add the diced tomatoes, oregano, thyme, cinnamon (if using), and return the beef to the pot.
3. Braising the Beef:
Pour in the beef broth, ensuring the meat is mostly covered. Bring to a simmer, cover the pot, and transfer it to the preheated oven at 350°F (175°C). Braise for 1.5 to 2 hours, or until beef is tender.
4. Cooking the Orzo:
Remove the pot from the oven and stir in the orzo pasta, distributing it evenly with the beef and sauce. Return the pot to the oven uncovered. Bake for 25-30 minutes, until the orzo is cooked and has absorbed most of the liquid.
5. Finishing Touches:
Check seasoning and add salt and pepper if needed. Garnish with chopped fresh parsley. Serve warm, with optional kefalotyri or Parmesan cheese sprinkled on top.
Can I Use Frozen Beef for Giouvetsi?
Yes, you can, but make sure to thaw it completely in the fridge overnight before cooking. Pat the beef dry to avoid excess moisture that can prevent proper browning.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta like acini di pepe or even small macaroni work well, but keep an eye on the cooking time since they may vary slightly.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems dry.
Is It Possible to Make This Recipe Ahead of Time?
Yes! You can prepare the dish up to step 9, then refrigerate. When ready to serve, add the orzo and bake as directed. This helps flavors meld even more beautifully.
