Beef Giouvetsi is a comforting Greek dish that brings together tender chunks of beef and small, chewy orzo pasta all baked in a rich tomato sauce. This meal is all about simple ingredients mingling with warm spices like cinnamon and cloves, making every bite full of cozy flavors. The orzo absorbs the juices from the beef and sauce, giving you a dish that’s hearty and satisfying from start to finish.
I love making Beef Giouvetsi when I want a meal that feels like a big, warm hug. It’s one of those recipes that doesn’t require fancy ingredients, but the way everything cooks slowly together really brings out the best in the flavors. Plus, the aroma that fills the kitchen while it’s baking is so inviting—I always find myself checking the oven, just to make sure it’s okay to eat soon!
My favorite way to serve Giouvetsi is with a sprinkle of feta cheese on top and a side of crusty bread to soak up the sauce. It’s perfect for sharing with family or friends, especially on a chilly evening when you want something hearty yet simple. If you make extra, don’t worry—it tastes even better the next day when the flavors have had more time to mingle.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender when cooked slowly. You can substitute with beef brisket or stew meat if needed. Just avoid lean cuts like sirloin, which can get tough.
Orzo pasta (kritharaki): Orzo absorbs the sauce well and adds a chewy texture. If you can’t find it, use small pasta like acini di pepe or even rice for a twist.
Tomatoes and tomato paste: These bring richness to the sauce. You can use fresh tomatoes in season, but canned crushed tomatoes are very convenient and consistent.
Spices (cinnamon and cloves): These warm spices add a subtle depth and a hint of sweetness. If you’re not a fan, you can reduce the amount or leave them out, but it’s worth trying them once!
How Do I Get Tender Beef and Perfectly Cooked Orzo Together?
Slow cooking the beef first is key. It allows the meat to become soft and soak up the flavors. Adding orzo before baking makes sure it cooks in the sauce, so it picks up the rich taste.
- Brown the beef well first to lock in flavor.
- Cook the beef covered in the oven for 1.5–2 hours until tender.
- Add orzo after the beef is tender so it doesn’t overcook.
- Bake uncovered at the end so the pasta absorbs the sauce and thickens the dish.
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – perfect for browning beef and baking the whole dish without transferring.
- Wooden spoon – great for stirring tomato sauce and scraping up browned bits for extra flavor.
- Chef’s knife – sharp and sturdy for cutting beef into even cubes quickly and safely.
- Measuring cups and spoons – to get the spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap beef for lamb – lamb pairs well with cinnamon and cloves for a more traditional Greek taste.
- Add sautéed mushrooms – they add earthiness and extra moisture to the dish.
- Stir in chopped roasted red peppers – for a smoky sweetness and vibrant color.
- Top with crumbled feta instead of hard cheese – it adds tang and creaminess when serving.
How to Make Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1 tbsp tomato paste
- 4 cups beef broth, hot
- 1 cup orzo pasta (kritharaki)
- 1 tsp ground cinnamon
- 2 whole cloves or 1/2 tsp ground cloves (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 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 prepare, 1.5 to 2 hours to slow-cook the beef, plus 25 to 30 minutes to bake the orzo at the end. Overall, plan for around 2 to 2.5 hours, mostly hands-off cooking in the oven.
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 over medium-high heat. Add the beef cubes and sear them well on all sides until they’re nicely browned, about 5 to 6 minutes. Remove the beef from the pot and set it aside.
2. Cook the Aromatics:
In the same pot, add the finely chopped onion. Cook it, stirring often, until soft and translucent—about 5 minutes. Then, stir in the minced garlic and cook for another minute until it smells wonderful.
3. Add Tomatoes and Spices:
Mix in the tomato paste, crushed tomatoes, cinnamon, cloves (if using), bay leaf, salt, and freshly ground black pepper. Let this mixture cook for about 2 minutes to blend the flavors together.
4. Combine Beef and Broth, then Cook Slowly:
Put the browned beef back into the pot. Pour in the hot beef broth and bring everything to a gentle simmer. Cover the pot and place it in the preheated oven to cook slowly for 1.5 to 2 hours, or until the beef is tender.
5. Add Orzo and Finish Baking:
Take the pot out of the oven. Stir in the orzo pasta and taste to adjust salt and pepper if needed. Put the pot back into the oven, uncovered, and bake for another 25 to 30 minutes. The orzo should be cooked through and have absorbed most of the delicious sauce.
6. Rest and Serve:
Remove the bay leaf and let the dish rest for about 5 minutes. Sprinkle with chopped fresh parsley. For an extra touch, add some grated kefalotyri or Parmesan cheese on top before serving. Enjoy your warm, cozy Greek Beef Giouvetsi!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps the beef brown properly.
Can I Make Beef Giouvetsi Ahead of Time?
Absolutely! It actually tastes better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the oven.
What Can I Substitute for Orzo Pasta?
If you can’t find orzo, small pasta shapes like acini di pepe or even rice work well. Just keep an eye on cooking times, as they may vary slightly.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stove with a splash of broth or water to loosen the sauce if it’s thickened too much.