Name: Beef Giouvetsi
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Greek
Ingredients: 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; 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); 1 ½ cups orzo pasta; 2 cups hot water or beef broth (as needed); Grated Kefalotyri cheese or Parmesan (optional); Fresh parsley for garnish (optional)

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I’m excited to share my take on Beef Giouvetsi, a classic Greek comfort dish featuring tender beef chunks, orzo pasta, and a rich, aromatic tomato sauce. Warm, hearty, and deeply flavorful, this one-pot wonder always fills my kitchen with delight and turns any meal into something special.

Why I’ll Love This Recipe

I love this recipe because it’s a perfect harmony of slow-cooked beef, spiced tomato sauce, and al dente orzo—all melding together into something truly comforting. The spices—cinnamon, bay leaves, and allspice—give it a warm, cozy depth. Plus, cooking it in one pot makes cleanup a breeze without sacrificing flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef:

2 lbs 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

directions

I begin by heating olive oil in a heavy pot or Dutch oven, seasoning the beef with salt and pepper, and searing it in batches until beautifully browned. Then I set the beef aside and sauté the onion until soft, adding garlic for the final minute. I stir in tomato paste to deepen the flavor before pouring in crushed tomatoes, beef broth, and spices—cinnamon stick, bay leaves, allspice—and sugar if needed. Returning the beef to the pot, I simmer it gently, covered, for about 1½ to 2 hours until it’s tender and the sauce is rich.

Once the meat is perfect, I add the orzo and make sure there’s enough liquid by adding hot water or broth as needed. I then transfer everything to a preheated oven at 375°F (190°C) for 20–25 minutes, stirring occasionally until the orzo is cooked through and perfectly tender. Finally, I remove the spices, sprinkle grated cheese and parsley on top, and serve it hot.

Servings and timing

Servings: I typically get about 6 servings from this recipe.
Timing: Prep takes around 15 minutes. Cooking is approximately 2 hours 30 minutes total—1.5 to 2 hours simmering and another 20–25 minutes baking—bringing the total time to about 2 hours 45 minutes.

Variations

I often like to switch things up by using lamb instead of beef for a more traditional twist, or I go vegetarian by swapping in hearty vegetables like eggplant, zucchini, or mushrooms. Other times, I experiment with grains—rice, couscous, or quinoa instead of orzo—to change up the texture and flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days—and it’s often even better the next day as the flavors really meld. To reheat, I gently warm it on the stove with a splash of water or broth to keep the sauce luscious. I’ve also frozen it successfully for up to 3 months—just thaw it overnight before reheating.

FAQs

What if I don’t have orzo pasta?

I’ve used rice, pearl couscous, or even quinoa instead—these absorb the sauce beautifully and are great alternatives.

Can I use a different protein?

I’ve replaced the beef with chicken or lamb. Chicken works especially well if I’m short on time since it cooks faster.

Is it okay to make it ahead of time?

Yes—it actually blossoms in flavor when made a day ahead. I just reheat it gently and sometimes add a little extra liquid to refresh the sauce.

How can I prevent the orzo from getting mushy?

I usually stir it occasionally during baking, and make sure there’s just enough liquid—if needed, I add a bit more broth to avoid overcooking.

What cheese should I use for topping?

I prefer grated Kefalotyri for authenticity, but Parmesan or Pecorino Romano are great substitutes that deliver lovely flavor.

Conclusion

I adore making Beef Giouvetsi—not just for the mouthwatering blend of tender beef, spiced tomato sauce, and pasta, but for how it fills my kitchen with warmth and comfort. It’s a timeless, one-pot dish that satisfies deeply and serves beautifully whether I’m feeding family or entertaining guests. I hope it brings you the same joy and connection to Greek comfort as it does for me.