Beef Giouvetsi (Greek Beef Orzo Pasta)

Beef Giouvetsi is a classic Greek comfort dish made with tender beef chunks slowly cooked in a rich tomato-based sauce and then baked with orzo pasta until perfectly combined. Often served during Sunday family meals or festive gatherings, this hearty one-pot meal is deeply flavorful, warm, and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck or stewing beef
olive oil
onion
garlic
tomato paste
crushed tomatoes
dry red wine
cinnamon stick
bay leaves
cloves (optional)
orzo pasta
beef or vegetable broth
salt
black pepper
grated kefalotyri or Parmesan cheese

directions

Preheat your oven to 350°F (175°C).

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove and set aside.

In the same pot, add chopped onion and sauté until soft. Stir in minced garlic and cook for another minute.

Add tomato paste and cook for 2-3 minutes, then pour in the red wine to deglaze the pot. Let it simmer for 5 minutes.

Stir in crushed tomatoes, cinnamon stick, bay leaves, and optional cloves. Return the beef to the pot. Season with salt and pepper.

Add enough broth to cover the beef. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the meat is tender.

Remove cinnamon stick, bay leaves, and cloves. Stir in the orzo pasta and more broth if needed (about 3 cups total).

Transfer the entire mixture into a baking dish if not using an oven-safe pot. Bake uncovered for 20-25 minutes, stirring occasionally, until the orzo is tender and has absorbed the liquid.

Sprinkle with grated cheese before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Simmering time: 1.5–2 hours
Baking time: 25 minutes
Total time: approximately 2 hours 30 minutes

Variations

Use lamb instead of beef for a traditional twist.
Add chopped carrots or bell peppers to the tomato sauce for extra flavor and texture.
Top with crumbled feta instead of grated hard cheese for a tangier finish.
Use whole wheat orzo for a healthier version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of water or broth and warm on the stovetop or in the microwave.
Freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

What cut of beef is best for Giouvetsi?
Beef chuck or stewing beef works well due to its ability to become tender during slow cooking.

Can I make this dish ahead of time?
Yes, you can prepare the beef and sauce in advance, then bake with orzo just before serving.

Can I make it without wine?
Yes, simply replace the wine with additional broth or a splash of red wine vinegar for acidity.

Is it possible to cook everything in one pot?
Yes, if you’re using an oven-safe Dutch oven, everything can be baked in the same pot.

What cheese should I use on top?
Kefalotyri is traditional, but Parmesan or Pecorino Romano are good substitutes.

Can I add more spices?
Yes, allspice or nutmeg can add a nice warmth to the dish.

Why is my orzo sticking?
Make sure to stir occasionally during baking and use enough liquid.

Can I use rice instead of orzo?
Traditionally orzo is used, but rice can be a substitute with adjusted cooking times.

Is this dish spicy?
No, it’s typically savory and aromatic, not spicy.

Can I add herbs?
Fresh parsley or oregano can be added just before serving for freshness.

Conclusion

Beef Giouvetsi is a beloved Greek classic that brings together melt-in-your-mouth beef and orzo pasta in a rich, tomato-based sauce. Whether you’re making it for a special dinner or a comforting weeknight meal, this dish delivers deep flavor and a satisfying, homey feel. Serve with crusty bread and a Greek salad for a complete Mediterranean experience.

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