Beef Giouvetsi is a delicious Greek dish that brings together tender chunks of beef and small orzo pasta in a rich tomato sauce. The beef slow-cooks until it’s melt-in-your-mouth soft, and the orzo soaks up all the lovely flavors, making every bite satisfying and hearty. What really makes it special is the touch of cinnamon and oregano that gives it a cozy, slightly fragrant twist.
I love making Beef Giouvetsi when I want a comforting meal that feels like a warm hug from the inside. It’s not complicated, but it feels special every time. A tip I’ve learned is to let it simmer slowly so the beef gets tender and the orzo isn’t just pasta—it’s bursting with sauce like little flavor bombs. It’s one of those dishes that tastes even better the next day, too.
My favorite way to serve this is with a simple green salad on the side and some crusty bread to soak up any leftover sauce. It’s perfect for a family dinner or when friends come over, because it’s filling and easy to share. If you haven’t tried Beef Giouvetsi before, I think you’ll be surprised how something so simple can feel so cozy and satisfying.
Key Ingredients & Substitutions
Beef: I recommend chuck or brisket because they become really tender with slow cooking. If you want a leaner option, try stew beef or even lamb for a slightly different flavor.
Orzo Pasta: This small rice-shaped pasta soaks up sauce beautifully. If you can’t find orzo, small pasta shapes like ditalini or even rice can work well.
Tomatoes: Crushed tomatoes give a rich base while cherry tomatoes add a fresh pop. Canned diced tomatoes or fresh plum tomatoes can be good substitutes.
Spices: Cinnamon and oregano offer a warm, herby touch typical of Greek cooking. If you don’t have cinnamon, a pinch of allspice or nutmeg can work in a pinch.
Feta Cheese: Adds creaminess and saltiness at the end. If you’re avoiding dairy, feel free to skip or use a vegan cheese alternative.
How Do I Make the Beef Tender and the Orzo Perfectly Cooked?
Getting tender beef and properly cooked orzo is the heart of this dish. Here’s what helps:
- Brown the Beef Well: Don’t skip browning; it locks in flavor and color. Cook in batches to avoid crowding the pan.
- Slow Cook the Beef: The oven slow-roast at low heat for about 2 hours makes the beef soft and juicy.
- Add Orzo Later: Stir orzo in after the beef is tender to avoid it turning mushy. Bake uncovered so it can absorb sauce evenly.
- Check Liquid: You want a saucy but not soupy texture—add a bit more broth if too thick or bake slightly longer if too wet.
Patience pays off! These steps help you get the classic melt-in-your-mouth beef and a creamy orzo that’s full of flavor.
Equipment You’ll Need
- Large ovenproof pot or Dutch oven – perfect for browning beef and slow-cooking the stew all in one pan.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – to cut beef and vegetables cleanly and safely.
- Measuring cups and spoons – for accurate seasoning and liquid amounts.
- Oven mitts – essential for safely handling the hot pot going in and out of the oven.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, more traditional Greek twist.
- Add a handful of sautéed mushrooms for earthiness and extra texture.
- Stir in fresh spinach or kale near the end for a pop of green and some vitamins.
- Use smoked paprika instead of cinnamon for a smoky depth when you want a different flavor profile.
Beef Giouvetsi (Greek Beef Orzo Pasta)
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs (900 g) beef stew meat, cut into chunks (chuck or brisket works well)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz/400 g) can crushed tomatoes
- 1 cup cherry tomatoes, halved
- 4 cups beef broth (or water with beef bouillon)
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For The Pasta and Garnish:
- 1 ½ cups orzo pasta
- ½ cup crumbled feta cheese (for garnish)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the beef, then 2 hours of slow oven cooking for tender beef. After that, the orzo pasta bakes for about 25-30 minutes until tender. All together, plan for roughly 2 hours and 45 minutes.
Step-by-Step Instructions:
1. Preparing the Beef:
Preheat your oven to 350°F (175°C). Season the beef chunks generously with salt and black pepper. Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the beef in batches until all sides have a nice golden color. Remove the beef and set aside.
2. Making the Sauce:
In the same pot, add the chopped onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Return the browned beef to the pot. Pour in crushed tomatoes, add halved cherry tomatoes, ground cinnamon, oregano, bay leaf, and beef broth. Stir well to mix all the flavors.
3. Slow Cooking:
Bring the mixture to a simmer on the stove, then cover the pot and transfer it to the oven. Cook for about 2 hours until the beef is tender and full of flavor.
4. Cooking the Orzo:
Take the pot out of the oven and stir in the orzo pasta, making sure it is evenly mixed with the sauce and beef. Return the pot to the oven uncovered, and bake for another 25-30 minutes, stirring once halfway through, until the orzo is cooked and has absorbed most of the sauce.
5. Finishing Touches:
Remove the bay leaf and taste to adjust seasoning with salt and pepper. Sprinkle the dish with crumbled feta cheese and chopped fresh parsley before serving for a burst of fresh flavor.
Serve this warm with a fresh Greek salad and crusty bread to soak up every delicious bite. Enjoy your Greek Beef Giouvetsi!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cook evenly in the stew.
Can I Prepare Beef Giouvetsi Ahead of Time?
Absolutely! The flavors develop even more after a day. Cook the beef and sauce, then refrigerate. Add the orzo and bake fresh when you’re ready to serve.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.
Can I Substitute Orzo With Another Pasta?
Yes, small pasta shapes like ditalini or small shells work well. If using regular pasta, cook it separately and stir it in at the end to avoid overcooking.
