Beef Giouvetsi is the ultimate Greek comfort dish — rich, hearty, and packed with Mediterranean warmth.
Tender chunks of beef simmer slowly in a spiced tomato sauce until they practically melt apart, while orzo pasta soaks up all that luscious flavor to create a cozy, one-pot meal that tastes like it’s straight from a Greek taverna.
This traditional recipe is loved across Greece and for good reason — it’s rustic, satisfying, and made with simple ingredients that deliver bold, comforting flavors in every bite.
Whether it’s a Sunday dinner or a special gathering, this dish never fails to impress.
My Opinion
I absolutely adore making Beef Giouvetsi — it’s one of those dishes that makes the whole house smell incredible while it cooks. The combination of tender beef, spiced tomato sauce, and creamy orzo feels like a warm hug in a bowl.
The first time I tried this recipe, I was amazed at how perfectly the flavors came together — the cinnamon, bay leaves, and allspice give the sauce this beautiful depth that’s both aromatic and comforting.
I like to take my time with it, letting the beef simmer low and slow until it’s fork-tender.
And honestly, the orzo is the real magic here — it soaks up all that sauce, turning into something between risotto and pasta. When I top it with grated Kefalotyri or Parmesan and a sprinkle of parsley, it’s nothing short of restaurant-quality.
This is a dish I make whenever I want something hearty, soulful, and truly special.
Why You’ll Love This Recipe
- 🇬🇷 Authentic Greek Comfort Food – A traditional one-pot meal full of Mediterranean flavors.
- 🍅 Deep, Rich Flavor – Slow-simmered beef in a spiced tomato sauce that’s absolutely delicious.
- 🫕 One-Pot Wonder – Fewer dishes, more flavor! Everything cooks in the same pot.
- 🍝 Family-Friendly – A cozy meal that everyone at the table will love.
- 🧀 Customizable – Try it with lamb, chicken, or even make a vegetarian version.
- 🍷 Perfect for Entertaining – Pairs beautifully with wine and rustic sides.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (oven-safe if possible)
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts (for transferring to oven)
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
Instructions
1. Sear the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry with paper towels and season generously with salt and pepper.
Add the beef in batches, searing each side until golden brown. Avoid overcrowding the pan to ensure the meat browns properly. Once browned, transfer the beef to a plate and set aside.
2. Prepare the Base Sauce
In the same pot (don’t clean it — the browned bits add flavor), lower the heat to medium. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.
Add the minced garlic and cook for another 30 seconds, just until aromatic. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor and reduce its sharpness.
3. Build the Sauce
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using. Stir to combine everything into a rich, spiced sauce.
4. Simmer the Beef
Return the seared beef (and any juices from the plate) to the pot. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens beautifully.
5. Add the Orzo
Preheat your oven to 375°F (190°C). Add the orzo directly into the sauce, stirring gently to distribute evenly. Add a bit more hot water or broth if the mixture seems too thick — the orzo will absorb quite a bit of liquid.
If your pot is oven-safe, transfer it directly into the oven. Otherwise, move everything into a baking dish. Bake uncovered for 20–25 minutes, stirring once or twice, until the orzo is tender and creamy.
6. Finish and Serve
Remove the cinnamon stick and bay leaves. Taste and adjust seasoning with more salt or pepper if needed.
Serve hot, sprinkled with freshly grated Kefalotyri or Parmesan and chopped parsley.
Variations
- Lamb Giouvetsi: Replace beef with lamb shoulder or leg meat for a more traditional Greek version.
- Chicken Giouvetsi: Use bone-in chicken thighs or drumsticks for a lighter option.
- Vegetarian Giouvetsi: Skip the meat and load up on vegetables like eggplant, zucchini, and mushrooms.
- Alternative Grains: Substitute orzo with pearl couscous, rice, or even quinoa for a unique twist.
Tips for the Best Giouvetsi
- Use the Right Cut: Well-marbled beef like chuck gives the best tender results.
- Simmer Slowly: The key to tender beef is cooking it low and slow.
- Stir the Orzo: Check occasionally while baking to prevent the pasta from sticking.
- Clay Pot Bonus: If you own a clay or ceramic pot, use it! It enhances the flavor beautifully.
- Balance Acidity: If your sauce tastes sharp, stir in a teaspoon of sugar.
Serving & Pairing Ideas
Serve Beef Giouvetsi family-style straight from the pot or a clay dish. Pair it with:
- Warm, crusty bread for soaking up the sauce
- A crisp Greek Salad with tomatoes, cucumbers, olives, and feta
- A glass of Agiorgitiko or Cabernet Sauvignon for the perfect pairing
Storage & Reheating
To Store: Cool completely and store in an airtight container in the fridge for up to 3 days.
To Reheat: Warm gently in a pot over low heat with a splash of water or broth to loosen the sauce.
To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken instead of beef?
Yes! Chicken thighs or drumsticks work beautifully and cook faster than beef.
What if I don’t have orzo?
Substitute with rice, pearl couscous, or another small pasta shape.
Can I make this dish ahead?
Absolutely. In fact, it tastes even better the next day as the flavors deepen and meld together.
Conclusion
This One Pot Beef Giouvetsi is a celebration of Greek home cooking — flavorful, rich, and irresistibly comforting.
With tender beef, perfectly cooked orzo, and a spiced tomato sauce, it’s the kind of dish that brings people together around the table. Whether for a casual family meal or a dinner party, this recipe guarantees warmth, satisfaction, and plenty of compliments.
Category: Main Course, Dinner, Comfort Food, Greek Cuisine
One Pot Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients
Equipment
Method
- Sear the Beef. Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry with paper towels and season generously with salt and pepper.
- Add the beef in batches, searing each side until golden brown. Avoid overcrowding the pan to ensure the meat browns properly. Once browned, transfer the beef to a plate and set aside.
- Prepare the Base Sauce. In the same pot (don’t clean it — the browned bits add flavor), lower the heat to medium. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 30 seconds, just until aromatic. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor and reduce its sharpness.
- Build the Sauce. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using. Stir to combine everything into a rich, spiced sauce.
- Simmer the Beef. Return the seared beef (and any juices from the plate) to the pot. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens beautifully.
- Add the Orzo. Preheat your oven to 375°F (190°C). Add the orzo directly into the sauce, stirring gently to distribute evenly. Add a bit more hot water or broth if the mixture seems too thick — the orzo will absorb quite a bit of liquid.
- If your pot is oven-safe, transfer it directly into the oven. Otherwise, move everything into a baking dish. Bake uncovered for 20–25 minutes, stirring once or twice, until the orzo is tender and creamy.
- Finish and Serve. Remove the cinnamon stick and bay leaves. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, sprinkled with freshly grated Kefalotyri or Parmesan and chopped parsley.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.