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Beef Giouvetsi (Greek Beef Orzo Pasta)

Beef Giouvetsi is a traditional Greek dish made with tender beef simmered in a rich tomato-based sauce and baked with orzo pasta. It’s a hearty and flavorful one-pot meal perfect for family dinners.

Ingredients

Units Scale
  • 2 lbs beef chuck, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste
  • 4 cups beef broth
  • 1 1/2 cups orzo pasta
  • 1/2 cup grated kefalotyri or Parmesan cheese
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
  3. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
  4. Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom.
  5. Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, oregano, bay leaves, salt, and pepper. Bring to a simmer.
  6. Return the beef to the pot and add beef broth. Cover and transfer to the oven. Bake for 1.5 hours, or until the beef is tender.
  7. Remove the pot from the oven and stir in the orzo pasta. Return to the oven uncovered and bake for another 20-25 minutes, stirring occasionally, until the orzo is cooked and the liquid is mostly absorbed.
  8. Remove from oven, sprinkle with grated cheese, and let sit for 10 minutes before serving.
  9. Garnish with chopped parsley if desired and serve warm.

Notes

  • You can substitute lamb for beef for a different variation.
  • If the dish dries out too much while baking, add a bit more broth or hot water.
  • Kefalotyri cheese gives an authentic Greek flavor but Parmesan works well too.

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