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Beef Giouvetsi Recipe (Greek Braised Beef and Orzo)

Beef Giouvetsi (Braised Beef and Orzo)

Tender braised beef in a Greek style tomato and orzo sauce with aromatic spices like cinnamon, allspice, and nutmeg. A comforting Greek stew that can be made on stovetop, oven, or slow cooker.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound beef chuck cut into 1-inch cubes
  • salt and pepper to taste
  • 1 onion diced
  • 1 carrot shredded, optional
  • 3 cloves garlic chopped
  • 3 tablespoons tomato paste
  • 1/4 cup red wine or beef broth
  • 3 cups beef broth or chicken broth or vegetable broth
  • 14.5 ounce whole tomatoes 1 can, crush by hand
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 dried bay leaves
  • 1 cup orzo pasta use gluten-free if needed

Equipment

  • Large oven-safe pan or Dutch oven (4-5 quart capacity)
  • Wooden spoon
  • Measuring cups and spoons
  • Slow cooker (optional)

Method
 

  1. Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper, then brown them in batches for about 8-10 minutes total, turning occasionally until golden on most sides. Do not overcrowd the pan. Remove the beef and set aside.
  2. Add the diced onion to the same pan and cook until softened and translucent, about 5 minutes. If using carrot, add it now and cook for another minute.
  3. Stir in the chopped garlic and tomato paste, cooking for about 1 minute until fragrant. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any stuck bits from the bottom. Let it bubble for 30-60 seconds.
  4. Add the broth, crushed tomatoes, cinnamon, allspice, nutmeg, bay leaves, and the browned beef back into the pan. Stir everything together. The liquid should mostly cover the beef. For stovetop: bring to a boil, reduce heat to low, and simmer covered for 2.5 to 4 hours until beef is fall-apart tender. For oven: cover and bake at 275°F for 2.5 to 4 hours. For slow cooker: transfer to slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
  5. Once the beef shreds easily with a fork, stir in the orzo pasta. For stovetop: bring to a boil and cook uncovered for 10 minutes, stirring occasionally. For oven: cover and bake for 10-15 minutes. For slow cooker: switch to HIGH and cook covered for 10-15 minutes. The orzo will thicken the dish considerably. Add a splash of broth if it looks too thick.
  6. Remove the bay leaves before serving. Taste and adjust salt if needed. Garnish with fresh parsley and crumbled feta cheese if desired.

Notes

This dish can be transferred to a casserole dish before baking if preferred. For slow cooker method, you can skip the browning steps and simply add all ingredients except orzo directly to the slow cooker, though browning adds significant flavor. Use a cinnamon stick instead of ground cinnamon for more subtle flavor. The orzo will continue to absorb liquid as the dish sits, so leftovers will be thicker. Freezes well for up to 3 months.