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Beef Giouvetsi

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This Beef Giouvetsi is a classic Greek comfort food made with tender beef, orzo pasta, and a rich tomato-based sauce, baked to perfection. Hearty, flavorful, and perfect for gatherings or cozy family dinners.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Dish, Casserole
  • Method: Braising, Baking
  • Cuisine: Greek

Ingredients

  • 2 lbs beef chuck or stewing beef, cut into chunks
  • 1 1/2 cups orzo pasta
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups crushed tomatoes or tomato passata
  • 2 tablespoons olive oil
  • 1/2 cup red wine (optional)
  • 2 cups beef broth
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon or allspice
  • Salt and pepper, to taste
  • Grated kefalotyri, parmesan, or pecorino cheese (for topping)

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
  2. Add chopped onion and garlic to the pot. Sauté until soft and golden.
  3. Deglaze the pot with red wine (if using), then add tomatoes, broth, bay leaf, cinnamon or allspice, salt, and pepper.
  4. Return beef to the pot, bring to a simmer, then cover and cook over low heat (or in the oven at 325°F) for 1.5 to 2 hours, until beef is tender.
  5. Preheat oven to 375°F (190°C). Remove bay leaf and stir in orzo.
  6. Transfer to a baking dish if needed, and bake uncovered for 20–25 minutes, stirring once, until orzo is cooked and sauce is thickened.
  7. Sprinkle with grated cheese before serving. Let rest for a few minutes before serving.

Notes

  • Substitute lamb for beef for a more traditional Greek version.
  • Add diced carrots or bell peppers for extra vegetables.
  • Omit tomatoes and use broth, white wine, and herbs for a lighter variation.
  • To make ahead: cook the beef and sauce, then add orzo and bake just before serving.
  • Add a splash of broth when reheating as orzo absorbs liquid.

Nutrition