Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 71 reviews

Beef Giouvetsi is a traditional Greek dish featuring tender beef stew cooked slowly in a rich tomato sauce, combined with orzo pasta baked to perfection. This hearty, comforting meal blends aromatic spices like cinnamon and allspice with savory beef and tangy tomatoes, topped with Kefalotyri cheese and fresh parsley for an authentic Mediterranean flavor experience.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings

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 1/2 cups orzo pasta
  • 2 cups hot water or beef broth (as needed)

Optional Toppings:

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

Instructions

  1. Sear the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the browned beef and set aside to keep the pot clear for the next step.
  2. Prepare the Sauce: In the same pot, add the finely chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, add the crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and optionally sugar to balance acidity. Mix well to combine all ingredients.
  3. Simmer the Beef: Return the seared beef to the pot with the sauce and bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 1.5 to 2 hours, or until the beef is very tender and the sauce is rich and flavorful.
  4. Add the Orzo: Preheat your oven to 375°F (190°C). Stir the orzo pasta into the beef and tomato sauce mixture. If necessary, add hot water or additional beef broth to ensure the orzo will cook evenly and absorb the flavors. Transfer the pot to the oven (if oven-safe) and bake uncovered for 20-25 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the sauce. Alternatively, this step can be done on the stovetop until the orzo is cooked.
  5. Serve: Remove the cinnamon stick and bay leaves from the pot. Spoon the Giouvetsi into serving dishes and sprinkle generously with grated Kefalotyri cheese or Parmesan. Garnish with fresh parsley and serve hot for a delicious, traditional Greek meal.

Notes

  • For a richer flavor, use homemade beef broth instead of store-bought.
  • Adjust the sugar quantity based on the acidity of your tomatoes for a balanced taste.
  • If you don’t have a Dutch oven, a heavy, oven-safe pot or casserole dish works well for baking the orzo.
  • Orzo can absorb a lot of liquid, so monitor the liquid level during baking to prevent it from drying out.
  • Kefalotyri cheese is traditional but Parmesan is a suitable substitute if unavailable.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://flavorhug.com/beef-giouvetsi-greek-beef-orzo-pasta-recipe/