Beef Giouvetsi

Beef Giouvetsi is a comforting Greek dish made with tender beef, orzo pasta, and a rich tomato-based sauce, all baked together until perfectly cozy and flavorful. I love how it brings the warmth of a slow-cooked stew with the ease of a one-pan pasta bake. It’s the kind of hearty meal that makes the whole kitchen smell amazing and gathers everyone around the table.

Why You’ll Love This Recipe

I love making Beef Giouvetsi when I want something comforting but still elegant enough for guests. The beef turns melt-in-your-mouth tender, and the orzo soaks up all the tomato, wine, and spice flavors beautifully. It’s also great because I can prepare it ahead of time and bake it when I’m ready. It’s simple, satisfying, and full of Greek soul.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stew meat (cut into chunks)
• Orzo pasta
• Onion
• Garlic
• Crushed tomatoes or tomato passata
• Olive oil
• Red wine (optional but adds depth)
• Beef broth
• Bay leaf
• Ground cinnamon or allspice
• Salt and pepper
• Grated kefalotyri, parmesan, or pecorino cheese (for topping)

Directions

1. I start by browning the beef in olive oil in a large pot or Dutch oven, getting a nice sear on all sides.
2. I remove the beef and sauté chopped onions and garlic until soft and golden.
3. I deglaze the pot with red wine (if using), then stir in the tomatoes, beef broth, bay leaf, and spices.
4. I return the beef to the pot, bring it to a simmer, then cover and cook over low heat (or in the oven) for about 1.5 to 2 hours, until the beef is tender.
5. Once the beef is soft, I preheat the oven to 375°F (190°C), remove the bay leaf, and stir in the orzo.
6. I transfer everything to a baking dish if it’s not already oven-safe, and bake uncovered for about 20–25 minutes, stirring once, until the orzo is cooked and the sauce thickens.
7. I sprinkle grated cheese on top before serving and let it rest for a few minutes before digging in.

Servings and timing

This recipe serves about 6 people. It takes around 20 minutes to prep, 1.5 to 2 hours to cook the beef, and another 25 minutes in the oven, so I plan for a total of about 2.5 hours from start to finish.

Variations

• I sometimes use lamb instead of beef for a more traditional flavor.
• For a tomato-free twist, I use beef stock and white wine with lemon zest and herbs.
• If I want more vegetables, I add diced carrots or red peppers during the initial simmer.
• For a stovetop-only version, I simmer the orzo directly in the pot with extra broth and skip the baking step.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. The orzo tends to absorb more liquid, so when I reheat it (in the microwave or on the stove), I add a splash of water or broth to loosen it up. It also freezes well—though I like to undercook the orzo slightly if I plan to freeze it.

FAQs

What cut of beef is best for Giouvetsi?

I like using chuck or stewing beef because it becomes tender and flavorful after slow cooking.

Can I make this ahead of time?

Yes, I often cook the beef and sauce ahead of time, then add the orzo and bake it right before serving.

What’s a good substitute for kefalotyri cheese?

If I can’t find kefalotyri, I use parmesan or pecorino—they both bring a nice salty finish.

Can I cook the orzo separately?

I can, but I love how it absorbs the flavors when baked together. If I do cook it separately, I stir it into the beef and sauce just before serving.

Is red wine necessary?

No, it’s optional—but I find it adds depth to the sauce. I’ve also used grape juice or a bit of balsamic as a non-alcoholic alternative.

Conclusion

Beef Giouvetsi is one of those classic comfort meals I turn to when I want something warm, hearty, and full of flavor. From the tender beef to the flavorful orzo, every bite tastes like home. Whether I’m cooking for family or just treating myself, this dish never disappoints.

Print