Beef Giouvetsi (Greek Beef Orzo Pasta)

Beef Giouvetsi is one of the most comforting and traditional dishes in Greek cuisine. It combines tender, slow-cooked beef, orzo pasta, and a spiced tomato-based sauce, creating a dish that is both hearty and deeply flavorful.

Cooked in one pot, it’s a meal that fills the house with irresistible aromas and makes every bite feel like a warm hug from Greece.

Whether you’re cooking for your family or hosting a special dinner, this rustic dish is sure to impress. It’s the kind of recipe that brings people together around the table, offering rich flavors and true Mediterranean comfort.

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My Opinion

I fell in love with this recipe the very first time I made it. The slow-cooked beef turns incredibly tender, practically melting in your mouth, and the orzo absorbs all the delicious tomato-based sauce and spices, making every spoonful rich and satisfying.

What I enjoyed most is the balance of flavors — the subtle sweetness of the tomato, the warmth of cinnamon and allspice, and the savory depth of the beef all come together beautifully.

Cooking Beef Giouvetsi also felt special because it’s not just a meal, but a tradition. Serving it family-style right out of the pot with grated cheese on top made dinner feel so cozy and authentic.

My family couldn’t get enough, and I loved watching them go back for seconds. For me, this recipe is the definition of Greek comfort food at its best.

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Why You’ll Love This Recipe

• ✅ Authentic Greek comfort food that’s hearty and filling
• ✅ Slow-cooked beef becomes incredibly tender and flavorful
• ✅ One-pot recipe — simple to prepare and easy cleanup
• ✅ Orzo pasta absorbs the sauce beautifully for rich flavor in every bite
• ✅ Perfect for both family dinners and entertaining guests
• ✅ Flexible variations — make it with beef, lamb, or even vegetarian-style

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Tools You’ll Need

• Large Dutch oven or heavy oven-safe pot
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Oven (preheated for finishing the orzo)
• Cheese grater (for topping with fresh Kefalotyri or Parmesan)

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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 ½ cups orzo pasta
• 2 cups hot water or beef broth, as needed

Optional Toppings:

• Grated Kefalotyri cheese (or Parmesan)
• Fresh parsley, chopped, for garnish

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Step-by-Step Instructions

1. Sear the Beef
   • Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
   • Season the beef cubes with salt and pepper. Sear in batches, making sure not to overcrowd the pan.
   • Brown each piece on all sides until a golden crust forms. This step locks in flavor. Remove beef and set aside.
2. Prepare the Sauce Base
   • In the same pot, reduce heat to medium. Add the chopped onion and sauté for 3–4 minutes, until softened and slightly golden.
   • Stir in the garlic and cook for another minute, just until fragrant.
   • Add the tomato paste, stirring for 1–2 minutes to deepen the flavor and caramelize slightly.
3. Build the Sauce
   • Pour in the crushed tomatoes and beef broth. Stir well.
   • Add the cinnamon stick, bay leaves, ground allspice, and sugar (if using). Mix until combined.
4. Simmer the Beef
   • Return the seared beef to the pot. Bring the mixture to a gentle simmer.
   • Cover and cook on low heat for 1 ½ to 2 hours, stirring occasionally, until the beef becomes tender and the sauce thickens beautifully.
5. Add the Orzo and Bake
   • Preheat oven to 375°F (190°C).
   • Stir the orzo into the sauce, ensuring it is well distributed.
   • Add hot water or extra broth as needed to help the orzo cook evenly.
   • Transfer the pot to the oven and bake uncovered for 20–25 minutes, stirring occasionally, until the orzo is tender but not mushy.
6. Finish and Serve
   • Remove cinnamon stick and bay leaves.
   • Sprinkle grated Kefalotyri cheese or Parmesan over the top and garnish with fresh parsley.
   • Serve hot, family-style, straight from the pot.

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Tips for the Best Beef Giouvetsi

• Choose well-marbled beef chuck for maximum tenderness.
• Stir the orzo occasionally while baking to prevent sticking and ensure even cooking.
• Use a traditional clay pot if available — it gives the dish an authentic rustic flavor.
• Taste the sauce before serving and add a pinch of sugar if the tomatoes are too acidic.

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Variations

• Lamb Giouvetsi: Replace beef with lamb for a more traditional Greek flavor.
• Vegetarian Giouvetsi: Skip the meat and add zucchini, eggplant, or mushrooms.
• Different Grains: Swap orzo for rice, pearl couscous, or even quinoa.
• Chicken Giouvetsi: Use chicken thighs or drumsticks for a quicker-cooking version.

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Serving and Pairing Ideas

• Crusty Bread: Perfect for mopping up the sauce.
• Greek Salad: Fresh cucumbers, tomatoes, and feta add brightness.
• Wine Pairing: A robust red wine like Agiorgitiko or Cabernet Sauvignon complements the richness beautifully.

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Storing and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a pot over low heat, adding a splash of broth or water to loosen the sauce.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

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FAQs

Can I use chicken instead of beef?
Yes! Chicken thighs or drumsticks work well and cook faster than beef.

What if I don’t have orzo pasta?
You can substitute with rice, small pasta shapes, or pearl couscous.

Can I make this ahead of time?
Absolutely. Giouvetsi tastes even better the next day after the flavors have had time to meld.

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Conclusion

Beef Giouvetsi is a dish that captures the heart of Greek home cooking — rich, comforting, and deeply flavorful.

With melt-in-your-mouth beef, perfectly cooked orzo, and a fragrant tomato sauce, it’s a recipe that will easily become a family favorite.

Serve it with crusty bread and a fresh Greek salad for a true Mediterranean experience.

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Category: Dinner, Main Course, Mediterranean Cuisine

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