Beef Giouvetsi is truly one of the most comforting Greek dishes you’ll ever make. This traditional one-pot meal combines tender beef, hearty orzo pasta, and a rich tomato sauce that will have everyone asking for seconds.
I still remember making this on a cold Sunday afternoon last winter when I was craving something warming and substantial. The smell of cinnamon and tomatoes simmering away filled my kitchen for hours, and when I finally pulled that pot from the oven, I knew I’d found a family favorite. What makes this recipe special is how simple ingredients transform into something extraordinary with just a little patience. The beef becomes incredibly tender, the orzo soaks up all those rich flavors, and you end up with a dish that tastes like you spent hours on it. It’s perfect for feeding a crowd or meal prepping for the week ahead.
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Ingredients for Beef Giouvetsi
I’ve made this recipe countless times, and the quality of your beef really matters here. I always use well-marbled chuck roast because it becomes incredibly tender during the slow cooking process. My preference is to buy a whole piece and cut it myself into bite-sized cubes for more consistent results.
- 2 lbs beef chuck or stew meat (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 large yellow onion (finely chopped) – I recommend using sweet onions for best flavor
- 3 garlic cloves (minced)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth (low-sodium works best)
- 1 cinnamon stick – In my experience, whole cinnamon sticks provide better flavor than ground
- 2 bay leaves
- 1 tsp ground allspice
- Salt and black pepper (to taste)
- 1 tsp sugar (optional, to balance acidity)
- 1½ cups orzo pasta
- 2 to 3 cups hot water or beef broth (add gradually as needed)
- Grated Kefalotyri cheese or Parmesan (for serving) – I usually keep both on hand
- Fresh parsley (for garnish)
Step-by-Step Instructions
I recommend using a heavy Dutch oven for this recipe because it distributes heat evenly and prevents hot spots that can burn the sauce.
Step 1: Heat olive oil in your Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper, then sear in batches without crowding the pot. Each piece should develop a deep brown crust on all sides, which takes about 6-8 minutes per batch. Remove seared beef and set aside.
Step 2: Lower heat to medium and add chopped onion to the same pot. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 3: Stir in tomato paste and cook for 1-2 minutes to caramelize it slightly, which deepens the flavor. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar if using. Mix thoroughly to combine.
Step 4: Return seared beef to the pot and bring mixture to a gentle simmer. Cover with lid and reduce heat to low. Let it cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and shreds easily. The sauce should be rich and thickened. After the first hour of simmering, preheat your oven to 375°F.
Step 5: Add orzo pasta to the pot, stirring it into the sauce. Add 2 cups hot water or broth to start. The liquid should just barely cover the orzo.
Step 6: Transfer pot to oven and bake uncovered for 20-25 minutes, stirring every 10 minutes to prevent sticking. The orzo should absorb most of the liquid and become tender while staying slightly saucy. If it looks dry, add a splash more broth.
Step 7: Remove cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper. Let rest for 5 minutes, then sprinkle with grated cheese and fresh parsley before serving hot.
Perfect Sides for Beef Giouvetsi
This hearty Greek dish pairs beautifully with fresh, light sides that balance its rich flavors.
Greek Village Salad: A classic combination of cucumbers, tomatoes, red onions, and feta cheese dressed with olive oil and lemon creates the perfect contrast to the warm, comforting orzo. The crisp vegetables and tangy feta cut through the richness beautifully.
Crusty Bread: A warm loaf of sourdough or ciabatta is essential for soaking up every drop of that incredible tomato sauce. I always serve this dish with plenty of bread because nobody wants to waste a single bite. Try pairing it with these garlic bread rolls for an extra special touch.
Roasted Mediterranean Vegetables: Zucchini, eggplant, and bell peppers roasted with olive oil and oregano add nutritional balance and complement the Greek flavors perfectly. The charred vegetables bring a lovely smoky note to the meal. For another Greek-inspired option, check out this sheet pan sausage and veggies.
Simple Green Salad: Crisp romaine lettuce with a lemon vinaigrette keeps things fresh and helps round out the meal nutritionally without competing with the main dish’s bold flavors. For something heartier, this Greek salad with chicken tenders makes an excellent pairing.
Creamy Soup: Start your meal with a warm, comforting bowl to set the tone. This hearty cheddar garlic herb potato soup complements the Greek flavors wonderfully.
Storing and Reheating Your Giouvetsi
Store leftover Beef Giouvetsi in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together, making this an excellent make-ahead option for busy weeknights.
For reheating, I recommend using a pot on the stovetop over low heat rather than the microwave. Add a splash of water or broth to restore the sauce consistency, as the orzo continues absorbing liquid as it sits. Stir gently and heat through for about 5-7 minutes.
This dish also freezes beautifully for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Pro tip: slightly undercook the orzo if you plan to freeze it, so it doesn’t become mushy when reheated.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is traditional, you can substitute with small pasta shapes like ditalini, small shells, or even rice. Just adjust the cooking time and liquid accordingly, as different pastas absorb liquid at different rates.
What cut of beef works best for this recipe?
Chuck roast is ideal because it has good marbling that becomes incredibly tender during slow cooking. You can also use beef stew meat, short ribs, or even lamb shoulder for a more traditional Greek version.
Can I make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics first, then transfer everything except the orzo to your slow cooker. Cook on low for 6-8 hours, then add the orzo during the last 30 minutes of cooking with additional broth.
Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients
Equipment
Method
- Heat olive oil in your Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper, then sear in batches without crowding the pot. Each piece should develop a deep brown crust on all sides, which takes about 6-8 minutes per batch. Remove seared beef and set aside.
- Lower heat to medium and add chopped onion to the same pot. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in tomato paste and cook for 1-2 minutes to caramelize it slightly, which deepens the flavor. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar if using. Mix thoroughly to combine.
- Return seared beef to the pot and bring mixture to a gentle simmer. Cover with lid and reduce heat to low. Let it cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and shreds easily. The sauce should be rich and thickened. After the first hour of simmering, preheat your oven to 375°F.
- Add orzo pasta to the pot, stirring it into the sauce. Add 2 cups hot water or broth to start. The liquid should just barely cover the orzo.
- Transfer pot to oven and bake uncovered for 20-25 minutes, stirring every 10 minutes to prevent sticking. The orzo should absorb most of the liquid and become tender while staying slightly saucy. If it looks dry, add a splash more broth.
- Remove cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper. Let rest for 5 minutes, then sprinkle with grated cheese and fresh parsley before serving hot.
