Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

If you’re craving a dish that wraps you in comfort and transports you straight to the heart of Greek home cooking, then you have to try this Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe. Tender beef simmered slowly in a fragrant tomato sauce scented with cinnamon and allspice meets orzo pasta cooked right in the sauce, soaking up every bit of richness. This is the kind of meal that feels like a warm hug from the inside out, and once you taste it, you’ll want to make it a staple in your dinner rotation. It’s elegant enough to impress guests yet cozy enough for weeknights.

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that combine to deliver a symphony of flavors. Each element plays its part: the hearty beef provides depth and tenderness, while the spices add an enticing aroma, and the orzo pasta brings just the right bite to absorb all the sauce’s goodness.

• 2 lbs beef chuck or stew meat: Choose well-marbled cuts for the most tender, flavorful results.
• 2 tbsp olive oil: For searing the beef and bringing out its natural juices.
• 1 large onion, finely chopped: Adds sweetness and balances the acidity of the tomatoes.
• 3 garlic cloves, minced: Brings a fragrant depth that Greek dishes are known for.
• 1 can (14 oz) crushed tomatoes: The rich base for the sauce that ties everything together.
• 2 tbsp tomato paste: Intensifies the tomato flavor and adds body to the sauce.
• 1 cup beef broth: Enhances the meaty flavor and helps the sauce develop.
• 1 cinnamon stick: Provides subtle warmth and a unique twist typical of Greek cooking.
• 2 bay leaves: Contribute a gentle herbal aroma that blends perfectly with the spices.
• 1 tsp ground allspice: Adds complexity with its sweet and spicy notes.
• Salt and pepper to taste: Balances and highlights all the flavors.
• 1 tsp sugar (optional): Helps to mellow the acidity of the tomatoes if needed.
• 1 ½ cups orzo pasta: The star pasta that absorbs the sauce beautifully.
• 2 cups hot water or beef broth: Used to cook the orzo perfectly in the sauce.
• Grated Kefalotyri or Parmesan cheese (optional): For that salty, nutty finishing touch.
• Fresh parsley: Adds a burst of color and freshness at the end.

How to Make Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Step 1: Sear the Beef

Start by heating your olive oil in a heavy Dutch oven or deep pot over medium-high heat. Pat the beef cubes dry and season them generously with salt and pepper. Working in batches to avoid overcrowding, brown the beef on all sides until golden and caramelized. This step locks in the juices and builds rich layers of flavor, so don’t rush it. Once browned, remove the beef and set it aside for the moment.

Step 2: Prepare the Sauce

In the same pot, sauté the finely chopped onion until it’s softened and translucent, about 3 to 4 minutes. This initial sautéing releases the onion’s natural sweetness, a perfect counterpoint to the tomato sauce. Then add minced garlic and cook for another minute until fragrant—watch it so it doesn’t burn. Stir in tomato paste and let it cook for a minute or two; this intensifies its flavor and adds a lovely depth to the sauce.

Step 3: Combine and Simmer the Beef

Pour in the crushed tomatoes followed by the beef broth, cinnamon stick, bay leaves, and ground allspice. Stir everything well to combine, and add sugar if your tomatoes feel too acidic. Nestle the seared beef back into the pot, bring everything to a gentle simmer, then cover and let it cook low and slow for 1.5 to 2 hours. The result is unbelievably tender beef swimming in a luscious, fragrant sauce that’s bursting with Mediterranean charm.

Step 4: Add the Orzo

Preheat your oven to 375°F (190°C). Stir the orzo pasta into the pot, making sure it’s evenly distributed in the sauce. Add hot water or extra broth as needed to ensure the orzo has enough liquid to cook through nicely without drying out. Place the pot in the oven and bake it uncovered for 20 to 25 minutes, stirring once or twice to prevent sticking. When the orzo is tender and perfectly al dente, the dish is ready to come out of the oven.

Step 5: Final Touches

Before serving, fish out the cinnamon stick and bay leaves—they’ve done their aromatic work. Sprinkle a generous amount of grated Kefalotyri or Parmesan cheese over the top, then finish with a scatter of fresh parsley to brighten the plate with a pop of green and fresh flavor. Serve hot and get ready for those compliments!

How to Serve Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Garnishes

A little bit of grated Kefalotyri cheese is essential for authentic flavor, but Parmesan works beautifully too. Fresh parsley not only adds a splash of color but also a fresh, slightly grassy flavor that cuts through the richness of the dish, making each bite sing.

Side Dishes

For a complete meal that’s still well balanced, serve your Beef Giouvetsi alongside a crisp Greek salad with tomatoes, cucumber, olives, and feta to add contrasting textures and brightness. Crusty bread on the side is perfect for mopping up every last drop of that rich sauce.

Creative Ways to Present

For a rustic touch, serve the giouvetsi straight from the Dutch oven in the middle of the table, inviting everyone to dig in family-style. Alternatively, portion it into individual ramekins and broil them briefly with extra cheese on top for a bubbly, golden crust that’s irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Giouvetsi keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it even better the next day.

Freezing

You can freeze Beef Giouvetsi either as a complete dish or just the cooked beef stew and orzo separately to keep textures at their best. Store in freezer-safe containers or bags for up to three months and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat with a splash of beef broth or water to loosen the sauce if it has thickened too much. Stir often to warm it evenly and keep the orzo from sticking. Microwave reheating works too but stir midway through for the best results.

FAQs

Can I use a different cut of beef for this recipe?

Yes! While beef chuck or stew meat is ideal for slow cooking because it becomes tender and flavorful, you can also use brisket or short ribs. Just make sure to adjust cooking times accordingly, as tougher cuts need longer to soften.

Is there a vegetarian version of the Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe?

Absolutely. You can substitute the beef with hearty mushrooms or even eggplant for a vegetarian twist. Use vegetable broth instead of beef broth, and keep the same spices for that traditional flavor.

What if I don’t have Kefalotyri cheese?

Parmesan is a great substitute if Kefalotyri is hard to find. Both provide a salty, nutty flavor that complements the dish. You could also try Pecorino Romano if you want a sharper taste.

Can I prepare this dish entirely on the stovetop?

Yes, you can! After simmering the beef, simply add the orzo to the pot and cook over low heat, adding broth as needed until the orzo is tender. Just keep an eye on it and stir regularly to prevent sticking.

How spicy is this dish? Can I adjust the heat?

This recipe isn’t spicy by default; its warmth comes mainly from cinnamon and allspice, which are aromatic but not hot. If you want a bit of heat, feel free to add a pinch of red pepper flakes when you add the garlic for a gentle kick.

Final Thoughts

Once you try this Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe, it’s hard not to fall in love. The combination of tender beef, warm spices, and comforting orzo in a rich tomato sauce creates a meal that is as soulful as it is delicious. Whether you’re cooking for family or friends, this dish promises smiles and seconds. So go ahead, gather your ingredients, and bring a little Greek magic to your kitchen!

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