Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe
Beef Giouvetsi is a traditional Greek comfort dish featuring tender, slow-cooked beef simmered in a rich tomato sauce with aromatic spices. This hearty stew is baked with orzo pasta, creating a perfect blend of flavors and textures, topped with savory Kefalotyri or Parmesan cheese and fresh parsley for a truly authentic Mediterranean meal.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 50 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Searing, Simmering, Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
Scale
For the Beef:
- 2 lbs (900 g) beef chuck or stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground allspice
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance acidity)
For the Pasta:
- 1 ½ cups orzo pasta
- 2 cups hot water or beef broth, as needed
Optional Toppings:
- Grated Kefalotyri cheese or Parmesan
- Fresh parsley for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the seared beef and set aside to retain the rich caramelized flavor.
- Prepare the Sauce: In the same pot, sauté the finely chopped onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the sauce’s flavor.
- Add Sauce Ingredients: Pour in the crushed tomatoes and beef broth, then add the cinnamon stick, bay leaves, ground allspice, and optional sugar to balance acidity. Mix thoroughly to combine all ingredients.
- Simmer the Beef: Return the browned beef to the pot and bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 1.5 to 2 hours, or until the beef becomes tender and the sauce thickens into a rich, flavorful base.
- Add the Orzo: Preheat your oven to 375°F (190°C). Stir the orzo pasta into the beef sauce, ensuring it is well mixed. Add hot water or extra broth if needed to cover the pasta and allow for even cooking.
- Bake the Giouvetsi: Transfer the pot to the preheated oven, or continue cooking on the stovetop if preferred, and bake for 20-25 minutes. Stir occasionally until the orzo is tender and has absorbed the sauce.
- Serve: Remove the cinnamon stick and bay leaves from the pot. Sprinkle the dish generously with grated Kefalotyri cheese or Parmesan and garnish with fresh parsley. Serve hot for a comforting and delicious meal.
Notes
- For a more intense flavor, sear the beef in batches to avoid overcrowding the pan.
- You can substitute orzo with another small pasta like risoni if desired.
- If you don’t have Kefalotyri cheese, Parmesan is a great alternative to maintain authenticity.
- Adjust salt and pepper seasoning at the end after baking as flavors concentrate.
- Leftovers taste even better the next day once flavors have melded.
- To make it gluten free, use gluten-free orzo pasta.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: Beef Giouvetsi, Greek Beef Orzo, Greek Stew, Traditional Greek Recipe, Slow Cooked Beef, Mediterranean Beef Pasta
