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Beef Giouvetsi (Greek Beef Orzo Pasta)

Beef Giouvetsi (Greek Beef Orzo Pasta)

Melena
This authentic Beef Giouvetsi (Greek Beef Orzo Pasta) is a traditional Greek comfort food that’s rich, hearty, and deeply flavorful. Tender beef is slow-cooked in a spiced tomato sauce with cinnamon, oregano, and garlic, then baked with orzo until perfectly creamy. It’s the ultimate one-pot Mediterranean meal warm, satisfying, and perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes

Ingredients
  

  • 1 ½ lbs 700g beef chuck or stewing beef, cut into chunks
  • 2 cups orzo kritharaki
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 1 can 14 oz / 400g crushed or pureed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 cinnamon stick or ½ tsp ground cinnamon
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 cups beef broth or water
  • ½ cup grated Kefalotyri or Parmesan cheese
  • Fresh parsley for garnish
  • Optional: pinch of sugar to balance acidity

Instructions
 

  • Brown the Beef: Heat olive oil in a large pot or Dutch oven. Add beef chunks and brown on all sides. Remove and set aside.
  • Sauté Aromatics: In the same pot, add chopped onion and garlic. Sauté until soft and golden. Stir in oregano, cinnamon, and bay leaves.
  • Build the Sauce: Add tomato paste, crushed tomatoes, and broth. Return beef to the pot and bring to a simmer. Cover and cook gently for 1½–2 hours, until the meat is tender.
  • Add the Orzo: Stir in the orzo and mix well. You can continue cooking on the stovetop or transfer everything to an oven-safe dish.
  • Bake: Preheat the oven to 375°F (190°C). Bake uncovered for 20–25 minutes, until the orzo is tender and the top lightly golden.
  • Finish and Serve: Sprinkle with grated cheese and let rest for 10 minutes before serving. Garnish with fresh parsley or thyme and drizzle with olive oil if desired.

Notes

  • Use chuck or stewing beef for the best tender texture.
  • Don’t overcook the orzo it will continue to soften as it rests.
  • For a creamier texture, stir a little cheese into the sauce before baking.
  • Traditional Greek cheeses like Kefalotyri or Graviera give the most authentic flavor.
  • Store leftovers in the fridge up to 4 days or freeze without the orzo for best results.