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Beef Giouvetsi recipe with tender beef and orzo pasta in rich tomato sauce served in Dutch oven

Beef Giouvetsi (Greek Beef Orzo Pasta)

Traditional Greek comfort food with tender beef, orzo pasta, and rich tomato sauce flavored with cinnamon and aromatic spices.
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Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck or stew meat cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 3 garlic cloves minced
  • 14 oz crushed tomatoes 1 can
  • 2 tbsp tomato paste
  • 1 cup beef broth low-sodium preferred
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp ground allspice
  • salt and black pepper to taste
  • 1 tsp sugar optional, to balance acidity
  • 1.5 cups orzo pasta
  • 2 to 3 cups hot water or beef broth add gradually as needed for cooking orzo
  • grated Kefalotyri cheese or Parmesan for serving
  • fresh parsley for garnish

Equipment

  • Large oven-safe Dutch oven or heavy pot
  • Wooden spoon for stirring
  • Sharp knife for cutting beef

Method
 

  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.
  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.
  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.
  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.
  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.
  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.
  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.

Notes

This dish tastes even better the next day as flavors meld together. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months. For best results, use well-marbled chuck roast and don't skip the searing step.