Beef Giouvetsi is a cozy Greek dish that brings together tender chunks of beef and chewy orzo pasta, all baked in a rich tomato sauce with a hint of cinnamon and oregano. It’s like one big, warm hug from the kitchen, with flavors that make you feel right at home. The combination of the slow-cooked beef and the orzo soaking up all those delicious juices makes every bite so satisfying.
I love making Beef Giouvetsi when I want something comforting but also a little special. It’s one of those meals where the flavors just get better the next day, so I usually make a big batch. A little tip I’ve learned is to sprinkle some fresh grated Parmesan or kefalotyri cheese on top right before serving—it adds a lovely salty touch that brings everything together perfectly.
When I serve this dish, I like to keep it simple with a fresh green salad and some crusty bread to soak up any extra sauce. It’s a favorite among my family and friends, especially on chilly evenings when we all want something hearty and filling. Every time I make Beef Giouvetsi, it feels like sharing a little bit of Greece and lots of love around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking. It becomes tender and flavorful as it braises. If you want a leaner option, try beef brisket or short ribs. For a quicker version, use stew meat but expect a less tender result.
Orzo pasta: Orzo gives the dish its unique texture. If you can’t find orzo, you can substitute with acini di pepe or small pearl couscous. Avoid larger pasta shapes as they won’t absorb the sauce as well.
Tomatoes: Use crushed canned tomatoes for a rich sauce. If fresh tomatoes are in season, you can chop them finely and simmer longer. Tomato paste adds depth—don’t skip it.
White wine (optional): The wine adds a nice acidity and complexity. If you prefer not to use alcohol, extra beef broth or a splash of apple cider vinegar works well instead.
Spices (oregano & cinnamon): Dried oregano is a classic Greek herb, and cinnamon adds warmth. If you don’t like cinnamon, you can leave it out or add just a pinch for subtle flavor, not sweetness.
How Do You Get the Beef Tender and the Orzo Perfectly Cooked?
The key is slow, gentle cooking and layering the steps.
- First, brown the beef well for flavor. Don’t rush this step—it seals in juices and adds color.
- Then, braise the meat covered in the oven at a low temperature for 2-2.5 hours until it’s super tender. This breaks down the connective tissue slowly.
- After the beef is tender, stir in the dry orzo and bake uncovered for 30 minutes. Keep an eye on it and add broth if it looks dry—you want the orzo tender but not mushy.
- Use an ovenproof pot or Dutch oven for even cooking and easy transition from stovetop to oven.
Following these steps helps balance tender meat and perfectly cooked pasta in one dish. Patience really pays off here!
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – great for browning beef and baking the entire dish in one pot.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp knife and cutting board – to cut beef and chop onions and garlic easily.
- Measuring cups and spoons – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, more traditional Greek taste.
- Add chopped bell peppers or mushrooms for extra veggies and texture.
- Stir in a pinch of smoked paprika or chili flakes for a bit of warmth and depth.
- Top with grated kefalotyri or Parmesan cheese for salty, tangy flavor.
Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs (900g) beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
For The Pasta and Garnish:
- 1 cup dry orzo pasta
- Fresh parsley, chopped for garnish
- Crumbled feta or grated kefalotyri cheese for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, around 2 to 2.5 hours for slow cooking the beef, plus 30 minutes to bake the orzo until tender. Plan for roughly 3 hours from start to finish, mostly hands-off cooking in the oven.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 350°F (175°C). Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Cook the Onion and Garlic:
In the same pot, add the chopped onion and cook until softened, about 4-5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
3. Add Tomato Ingredients:
Stir in the tomato paste and crushed tomatoes and cook for 2 minutes, letting the flavors blend.
4. Combine and Braise:
Return the browned beef to the pot. Pour in the beef broth and white wine, if using. Add oregano, cinnamon, salt, and pepper, then stir to combine everything. Bring it to a simmer.
Cover the pot and place it in the preheated oven. Let it cook for 2 to 2.5 hours, until the beef is tender and flavorful.
5. Add Orzo and Bake:
Remove the pot from the oven and stir in the dry orzo pasta. Add a little extra broth or water if needed to cover the orzo. Return the pot to the oven uncovered and bake for about 30 minutes until the pasta is cooked and has absorbed the sauce.
6. Garnish and Serve:
Take the pot out of the oven and let the dish cool slightly. Sprinkle with chopped fresh parsley and crumbled feta or grated kefalotyri cheese. Serve warm, ideally with crusty bread and a fresh green salad.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even browning and tender results.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, small pasta shapes like acini di pepe or even small pearl couscous work well. Avoid larger pasta as it won’t absorb the sauce properly.
How Should 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 if it seems dry.
Can I Make Beef Giouvetsi Ahead of Time?
Absolutely! This dish tastes even better the next day after the flavors have melded. Prepare it fully, then cool and refrigerate. Reheat on low heat, adding a bit of broth if needed.
