Beef Giouvetsi is a delicious Greek dish that brings together tender chunks of beef with orzo pasta, all cooked in a rich tomato sauce. The orzo soaks up the flavorful broth, making each bite wonderfully comforting. It’s a dish that feels like a warm hug, with hints of cinnamon and herbs adding a gentle, homey touch.
I love making Beef Giouvetsi when I want something hearty but not too complicated. What’s great about this recipe is how the beef slowly cooks until it’s melt-in-your-mouth tender, while the orzo absorbs all that delicious sauce. I find it’s even better the next day, so I often make a big pot and enjoy leftovers for a couple of days.
My favorite way to serve it is with a sprinkle of crumbled feta cheese and a side of crusty bread to mop up the sauce. It’s a dish that everyone at the table enjoys, and it’s perfect for both weeknight dinners or casual gatherings with friends. When I make Beef Giouvetsi, I feel like I’m sharing a little piece of Greece with those I love.
Key Ingredients & Substitutions
Beef Stew Meat: Choose cuts like chuck or brisket for tender, flavorful results after slow cooking. If you prefer, lamb works well too, giving the dish a slightly different but delicious taste.
Orzo Pasta: This small, rice-shaped pasta is perfect for soaking up sauce. If orzo isn’t available, you can use small pasta like acini di pepe or even tiny elbow macaroni.
Tomatoes: Crushed canned tomatoes provide a rich base. If fresh tomatoes are in season, you can chop them finely and cook longer, but canned tomatoes add great consistency.
Seasonings: Cinnamon and oregano are key to that authentic Greek flavor. If you’re out of oregano, dried thyme makes a good substitute, though the cinnamon is best kept for warmth and depth.
How Do You Get Tender Beef and Perfectly Cooked Orzo in One Dish?
The secret is slow cooking the beef first until it’s tender, then adding orzo to finish. Here’s how to do it right:
- Start by browning the beef well in batches to seal in flavor.
- Sauté onions and garlic to build the base of the sauce.
- Combine beef, tomatoes, broth, and spices, then bake covered for 1½–2 hours so beef gets tender.
- After beef is soft, stir in the orzo and add a bit more broth if needed. Bake uncovered to let orzo gently absorb the liquid without overcooking.
- Check halfway while baking the orzo and give it a gentle stir to avoid sticking.
Patience during the slow cook phase is key — the beef melts in your mouth, and the orzo absorbs all the rich flavors. This two-step baking process keeps the pasta from getting mushy and creates the perfect texture.
Equipment You’ll Need
- Large oven-safe pot or Dutch oven – perfect for browning beef and slow-cooking everything in one pan.
- Wooden spoon – great for stirring the sauce and scraping up flavorful bits from the pot.
- Measuring cups and spoons – to get your spices, broth, and orzo just right.
- Sharp knife and cutting board – for chopping onions, garlic, and cutting beef into chunks.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks — it adds a richer, slightly gamey flavor that’s great if you enjoy traditional Greek tastes.
- Add sliced mushrooms with the onions to boost earthiness and texture.
- Stir in a handful of chopped spinach or kale after baking for extra color and nutrition.
- Sprinkle crumbled feta or grated Parmesan on top before serving to add creaminess and a salty tang.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)?
Ingredients You’ll Need:
For the Beef and Sauce:
- 2 lbs (900g) beef stew meat, cut into chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz/400g) crushed tomatoes
- 4 cups beef broth (or stock)
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For the Pasta and Garnish:
- 1½ cups orzo pasta
- Fresh parsley, chopped (for garnish)
- Grated kefalotyri or Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, then a slow bake of 1½ to 2 hours for the beef to get tender. After that, adding the orzo and baking another 20-25 minutes means the whole dish takes roughly 2 to 2½ hours from start to finish. Most of this time is oven time, so you can relax or get other things done while it cooks!
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 350°F (175°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add beef chunks in batches and brown on all sides. Don’t crowd the pot; browning in batches gives the best flavor. Remove browned beef and set aside.
2. Cook the Aromatics:
In the same pot, lower heat to medium. Sauté the chopped onion until soft and translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.
3. Add Sauce Ingredients and Beef:
Return the beef to the pot and add crushed tomatoes, ground cinnamon, oregano, bay leaves, salt, and pepper. Stir well to combine.
4. Add Broth and Slow Bake:
Pour in the beef broth. Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and place it in the preheated oven. Bake for 1½ to 2 hours until the beef is tender and flavorful.
5. Add Orzo Pasta:
Remove the pot from the oven and stir in the orzo pasta thoroughly. Add a little extra broth or water if needed to ensure the orzo will cook evenly and absorb enough liquid.
6. Finish Cooking the Orzo:
Return the pot (uncovered) to the oven. Bake for 20 to 25 more minutes until the orzo is cooked and has absorbed most of the liquid. Stir once halfway through baking to prevent sticking.
7. Final Touches and Serving:
Take the pot out of the oven. Remove and discard the bay leaves, then taste and adjust the seasoning with salt and pepper if necessary. Sprinkle chopped fresh parsley over the dish. Serve hot, topped with optional grated kefalotyri or Parmesan cheese and warm crusty bread on the side.
Can I Use a Slow Cooker Instead of the Oven?
Yes! Brown the beef and sauté the onions and garlic on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours until the beef is tender. Add the orzo in the last 30 minutes and cook until the pasta is done.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, pastina, or small elbow macaroni work well as substitutes. Just keep an eye on cooking times since they can vary.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or water if the pasta looks dry.
Is There a Way to Make This Recipe Vegetarian?
You can swap the beef for hearty vegetables like mushrooms and eggplant, and use vegetable broth instead of beef broth. The slow cooking process still develops rich flavors, but keep in mind the texture and taste will differ from the traditional version.
