Beef Giouvetsi is a classic Greek dish that brings together tender chunks of beef, hearty orzo pasta, and a rich tomato sauce all baked to perfection. The orzo soaks up all the tasty juices, making every bite flavorful and comforting. This dish is like a warm hug on a plate, perfect for anyone who loves a good, simple casserole with a Mediterranean twist.
I love making Beef Giouvetsi when I want something that feels special but isn’t complicated. The slow-cooked beef becomes so tender that it melts in your mouth, and the orzo adds a nice, slightly chewy texture that keeps the dish interesting. One little trick I use is adding a sprinkle of grated kefalotyri or Parmesan cheese on top before baking—it gives the dish just the right touch of salty richness that everyone asks for seconds.
Serving this dish feels like a celebration of Greek home cooking. I often pair it with a simple green salad or some crusty bread to soak up any extra sauce. It’s the kind of meal where you sit down with family or friends, share stories, and enjoy the comfort of good food made with love. If you’ve never tried Greek cuisine before, this Beef Giouvetsi is a fantastic place to start—it’s filling, warm, and full of flavor that sticks with you.
Key Ingredients & Substitutions
Beef: Chuck or stewing beef is great because it becomes tender after slow cooking. If you want a leaner option, beef brisket or even lamb shoulder also works well. Just remember slower cooking makes all the difference.
Orzo: Orzo or kritharaki is the pasta traditionally used here. You can substitute with small pasta like acini di pepe or even small rice grains if you prefer a gluten-free option, though cooking time might vary.
Tomatoes and Tomato Paste: Using crushed canned tomatoes is simple and flavorful, but fresh peeled tomatoes can add brightness. Tomato paste concentrates flavor so don’t skip it. You can swap with sun-dried tomato paste in a pinch for extra depth.
Red Wine: Adds richness and depth but is optional. If you skip it, just add extra broth. For non-alcoholic options, grape juice or extra broth work well too.
Spices: Oregano and a pinch of cinnamon bring authentic Greek flavor. If cinnamon isn’t your thing, feel free to omit it; the dish will still taste delicious!
How Do I Get Tender, Flavorful Beef for Giouvetsi?
Tender beef is the heart of this dish and slow cooking is key. Here’s how to do it:
- Pat beef cubes dry, season well, and brown them on all sides over medium-high heat to lock in juices and add flavor.
- After browning, cook the beef low and slow in the oven with tomatoes, spices, and broth. This breaks down tough fibers and softens the meat.
- Cover the pot to keep moisture in, and let it simmer gently for 1.5 to 2 hours until you can easily pierce the meat with a fork.
- Adding wine or broth helps create a nourishing sauce that infuses the beef while it cooks.
Taking the time here means the beef will be juicy, tender, and full of flavor, making your Giouvetsi extra special.
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – perfect for browning beef and slow-cooking the stew all in one vessel.
- Wooden spoon – helps you stir the sauce without scratching your pot.
- Sharp chef’s knife – for cutting beef and chopping onions finely and safely.
- Cutting board – keeps your workspace clean and makes chopping easier.
- Measuring cups and spoons – to measure broth, wine, and spices accurately for the best flavors.
Flavor Variations & Add-Ins
- Swap beef for lamb – it adds a richer, gamey taste that’s traditional in some Greek versions.
- Add diced carrots or bell peppers – extra veggies bring sweetness and color to the dish.
- Use feta cheese instead of kefalotyri – offers a salty, creamy contrast when sprinkled on top.
- Stir in fresh herbs like mint or dill before serving – they add a bright, fresh note that lifts the flavors.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs (900g) beef chuck or stewing beef, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz/400g) can crushed tomatoes (or fresh peeled tomatoes, chopped)
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon (optional, for authentic flavor)
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
For The Pasta and Garnish:
- 1 1/2 cups orzo pasta (kritharaki)
- Fresh parsley, chopped (for garnish)
- Grated kefalotyri or Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This hearty dish takes about 20 minutes for preparation and browning, then about 1.5 to 2 hours in the oven to make the beef tender. Finally, add the orzo and bake for another 20-30 minutes until it’s perfectly cooked. So, plan for about 2 to 2.5 hours total, including baking and resting time.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 350°F (175°C). Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown the beef on all sides until it’s nicely caramelized. Then, remove the beef and set aside.
2. Cook Onions and Garlic:
Lower the heat to medium and add chopped onion to the pot. Cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Build The Sauce:
Stir in the tomato paste and cook it for 1 minute to remove the raw flavor. Pour in the red wine if using, scraping up browned bits from the pot bottom. Let the wine reduce for 2-3 minutes.
4. Combine and Slow Cook:
Return the browned beef to the pot. Add crushed tomatoes, beef broth, oregano, cinnamon (if using), and bay leaves. Stir well. Season with salt and pepper. Bring to a simmer, then cover and put the pot in the oven. Bake for 1.5 to 2 hours, until beef is tender.
5. Add The Orzo and Finish Baking:
Remove pot from oven, fish out bay leaves. Stir in the orzo pasta evenly. Add extra broth or water if the mixture looks dry. Place the pot back in the oven uncovered and bake for 20-30 minutes until orzo is al dente and has absorbed the sauce. Stir halfway through to prevent sticking.
6. Serve and Enjoy:
Take the pot out of the oven and let the dish rest for a few minutes. Sprinkle with fresh parsley and grated kefalotyri or Parmesan cheese if you like. Serve warm with a Greek salad or crusty bread to soak up all the yummy sauce.
Can I Use Frozen Beef for Beef Giouvetsi?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat the beef dry to ensure it browns nicely without steaming.
Can I Make Beef Giouvetsi Ahead of Time?
Absolutely! Prepare the dish up to the point before adding the orzo, then refrigerate. When ready, add the orzo and bake as directed. Reheat leftovers gently on the stove or in the oven.
What Can I Substitute if I Don’t Have Orzo?
You can use other small pasta shapes like acini di pepe or small shell pasta. Rice can also work for a different texture, but adjust cooking times and liquid accordingly.
How Should I Store Leftover Beef Giouvetsi?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the beef and pasta.
