Beef Giouvetsi is a classic Greek dish that’s like a warm hug on a plate. It combines tender beef slow-cooked in a rich tomato sauce with tiny, chewy orzo pasta that soaks up all the meaty flavors. The slow cooking makes the beef melt-in-your-mouth soft, while the orzo gets nice and tender, creating a comforting and satisfying meal.
I love making this dish because it fills the house with an amazing aroma that always gets everyone excited for dinner. One little tip I’ve learned is to add some warm cinnamon or a bay leaf while it’s cooking—that touch of spice gives the sauce a lovely depth without being overpowering. It’s the kind of meal I enjoy having leftovers of because the flavors just get better the next day.
When I serve Beef Giouvetsi, I like to sprinkle some crumbled feta cheese on top for a bit of tang and add a side of crusty bread to soak up the sauce. It’s perfect for a family dinner or when friends come over, and everyone always asks for seconds. This dish feels like a special occasion, even when it’s just a regular weeknight.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender when slow-cooked. If you can’t find chuck, stew beef or brisket are good alternatives for rich flavor and tenderness.
Orzo pasta: Orzo is small and cooks quickly, soaking up flavors beautifully. If orzo isn’t available, you can use small pasta shapes like acini di pepe or even rice for a different texture.
Tomato paste and crushed tomatoes: They form a deep, flavorful sauce. If fresh tomatoes are available, you could blend and cook them down instead, but canned works consistently well.
Red wine: Adds depth and complexity to the sauce, but if you prefer not to use alcohol, substituting with extra beef broth works fine without losing much flavor.
Spices: The cinnamon stick and bay leaves give a gentle warmth and aroma unique to Giouvetsi. If you don’t have cinnamon sticks, a small pinch of ground cinnamon works too.
How Do You Achieve Tender Beef and Perfectly Cooked Orzo?
Beef tenderness comes from slow cooking the meat in liquid at a steady, moderate temperature. Here’s how to nail it:
- Brown the beef first to seal in juices and add flavor.
- Simmer gently in the oven with broth and seasonings for 1 ½ to 2 hours until it’s fork-tender.
- Add the orzo later—this pasta cooks quickly and absorbs the sauce well.
- Bake uncovered once orzo is added, stirring halfway to prevent sticking, so the pasta cooks perfectly and the sauce thickens nicely.
- Removing the cinnamon stick and bay leaves before serving avoids any bitter bites.
Patience is key; slow cooking builds the flavors and textures that make this dish special.
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – perfect for browning meat and slow cooking all in one pan.
- Wooden spoon – great for stirring without scratching your cookware.
- Chef’s knife – helps you finely chop onions and garlic quickly and safely.
- Measuring cups and spoons – to get your spices and liquids just right.
- Oven mitts – essential for safely handling the hot pot when moving it in and out of the oven.
Flavor Variations & Add-Ins
- Swap beef for lamb to add a richer, gamier flavor that’s traditional in some Greek recipes.
- Add sautéed mushrooms for an earthy touch that pairs well with the tomato sauce.
- Mix in some chopped spinach or kale near the end of cooking for extra color and nutrients.
- Top with grated kefalotyri or Parmesan cheese instead of feta for a nuttier finish.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
- 1 ½ pounds (700g) beef chuck or stew meat, cut into 1 ½-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz/400g) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 ½ cups orzo pasta
- 3 cups beef broth (preferably low sodium)
- 1 cup red wine (optional, can substitute with extra broth)
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Feta cheese, crumbled (for garnish)
How Much Time Will You Need?
This recipe usually takes about 15-20 minutes to prepare, plus 1 ½ to 2 hours for slow cooking the beef until tender. Then, add another 25-30 minutes to bake the orzo pasta with the sauce. Overall, expect around 2 to 2 ½ hours for the entire process, mostly hands-off while the oven does the work!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by preheating your oven to 350°F (175°C). In a large ovenproof pot or Dutch oven, warm the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them on all sides for about 5 to 7 minutes. Once browned, remove the beef and set aside.
2. Cook the Aromatics and Sauce:
In the same pot, add the chopped onion and cook until soft and clear, about 4 to 5 minutes. Add the minced garlic and cook for one more minute. Next, stir in the tomato paste and crushed tomatoes, cooking them together for 2 minutes. Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits on the bottom. Let it simmer gently for 2-3 minutes to reduce slightly.
3. Slow Cook the Beef:
Return the browned beef to the pot. Add the beef broth, oregano, cinnamon stick, and bay leaves. Season again with salt and pepper to your taste. Bring the mixture to a gentle simmer, then cover the pot with a lid and move it to the preheated oven. Let it cook slowly for 1 ½ to 2 hours until the beef is very tender and flavorful.
4. Add the Orzo and Bake:
Carefully remove the pot from the oven and stir in the orzo pasta. Leave the pot uncovered and return it to the oven. Bake for an additional 25-30 minutes, stirring once halfway through to prevent sticking. The orzo will absorb the sauce and become tender.
5. Finish and Serve:
Remove the pot from the oven. Pick out and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning if needed. Serve hot, sprinkled with freshly chopped parsley and crumbled feta cheese for a lovely tangy finish.
Enjoy your hearty, comforting Beef Giouvetsi – a wonderful dish full of warm Greek flavors!
Can I Use Frozen Beef for Beef Giouvetsi?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef brown evenly and ensures it becomes tender during slow cooking.
Is It Okay to Skip the Red Wine?
Absolutely! If you prefer not to use wine, simply replace it with extra beef broth. It won’t affect the dish’s richness too much, and the slow cooking still builds great flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. Adding a splash of broth or water while reheating can help loosen the sauce.
Can I Make Beef Giouvetsi Ahead of Time?
Definitely! This dish tastes even better the next day as the flavors meld. Prepare it fully, then refrigerate and reheat when ready to serve. Just remember to remove the cinnamon stick and bay leaves before storing.
