If you’re searching for the ultimate comfort food that truly showcases the heart and soul of Greek home cooking, look no further than Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew. This classic dish boasts meltingly tender beef baked in a robust tomato sauce with warm spices and just the right kick of cinnamon, all wrapped around tiny, chewy orzo pasta. It’s the kind of meal that fills your kitchen with rich Mediterranean aromas and your table with happy faces—an irresistible combination of tradition, flavor, and simplicity in every bite.
Ingredients You’ll Need
The magic of Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew comes from its simple, wholesome ingredients and the way each one enhances the final dish. While every element is easy to find, don’t underestimate their importance—each brings distinctive flavor, gorgeous texture, or beautiful color to the stew.
- Beef chuck or stew meat (2 pounds): Choose well-marbled cuts for melt-in-your-mouth tenderness and deep, beefy flavor.
- Olive oil (2 tablespoons): Greece’s liquid gold—used for rich flavor and to sear the beef.
- Onion, finely chopped (1): Adds subtle sweetness and aromatic depth as the flavor foundation.
- Garlic cloves, minced (3): Brings warmth, zest, and a lovely underlying complexity.
- Red wine (1/4 cup, optional): Enhances the sauce with a hint of acidity and layers of flavor; skip if you prefer.
- Crushed tomatoes (1 can, 14 oz): The tangy, hearty base of the stew’s signature sauce.
- Tomato paste (2 tablespoons): Adds extra richness, body, and concentrated tomato goodness.
- Ground cinnamon (1 teaspoon): The secret spice that makes Greek stews unforgettable—just a bit transforms everything.
- Ground allspice (1/2 teaspoon): Lends warm, peppery notes that deepen the sauce’s character.
- Dried oregano (1/2 teaspoon): A quintessential Mediterranean herb that pulls all the flavors together.
- Bay leaf (1): Perfumes the sauce with subtle, savory notes during slow baking.
- Beef broth (4 cups, plus more if needed): The essential liquid that infuses beefy flavor and keeps everything luscious.
- Uncooked orzo pasta (1 1/2 cups): Tiny pasta rice-shaped grains that soak up all the juices and flavors.
- Salt and pepper to taste: For perfect seasoning, always adjust to your preference.
- Grated kefalotyri or Parmesan cheese (1/2 cup): Salty, nutty finish that gets sprinkled before serving for tangy richness.
- Fresh parsley for garnish (optional): A pop of color and freshness on top—always a welcome touch.
How to Make Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew
Step 1: Brown the Beef
Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when you need it. In a large Dutch oven or a heavy oven-safe pot, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and pepper, then sear them in batches, making sure not to overcrowd the pan. Browning each piece on all sides locks in the juices and develops that irresistibly deep, savory flavor—absolutely worth the few extra minutes.
Step 2: Sauté Onion and Garlic
Once the beef is browned and set aside, reduce the heat to medium. Toss in the finely chopped onion and let it soften for about 4 to 5 minutes, stirring occasionally to prevent any burning. Then, add the minced garlic and cook for just a minute until fragrant. Together, these create a gorgeous, aromatic base for the stew.
Step 3: Build the Sauce
Next, stir in the tomato paste and let it cook for 1 to 2 minutes. This simple step deepens the tomato flavor and builds richness. If you’re using wine, pour it in now, scraping up any caramelized bits from the bottom of the pot—this is where the flavor magic happens. That little splash of wine elevates the sauce but is entirely optional if you prefer to cook without alcohol.
Step 4: Add Beef and Simmer
Return the browned beef (and any glorious juices) to the pot. Stir in the crushed tomatoes, cinnamon, allspice, oregano, bay leaf, and beef broth. Give everything a good mix so the spices are incorporated evenly. Bring the mixture up to a gentle simmer, then cover the pot and carefully transfer it to your preheated oven. Let the stew bake for 1 1/2 to 2 hours, until the beef is fall-apart tender and the sauce is rich and deeply flavored—a true hallmark of Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew.
Step 5: Bake with Orzo
Remove the pot from the oven, discard the bay leaf, and stir in the uncooked orzo. Return the dish to the oven, this time uncovered, and bake for another 20 to 25 minutes. Stir halfway through to ensure the orzo cooks evenly and absorbs those luscious juices. If the mixture gets too thick before the orzo softens, simply add a splash of warm broth or hot water—Giouvetsi should be saucy, not dry.
Step 6: Finishing Touches
When the orzo is perfectly cooked and has soaked up all the goodness, take the pot out of the oven. Give it one last stir, then spoon the stew into bowls and top with a generous sprinkle of grated kefalotyri or Parmesan cheese. A handful of fresh chopped parsley, if you like, brings brightness and a final touch of color. Now you’re ready to dig in and savor every bite of Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew!
How to Serve Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew
Garnishes
A finishing touch of salty, grated kefalotyri or Parmesan gives each bowl of Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew the perfect savory flourish. If you like, sprinkle on some fresh chopped parsley for a colorful pop and hint of herbal brightness. A drizzle of extra-virgin olive oil just before serving is also a lovely, authentic Greek touch.
Side Dishes
To make this hearty stew a true feast, serve it straight from the baking dish alongside thick slices of rustic bread for mopping up every last bit of sauce. A crisp Greek salad with tomatoes, cucumber, olives, and feta balances out the rich stew beautifully. Some roasted seasonal veggies or lemony sautéed greens would also complement the robust flavors on the table.
Creative Ways to Present
For casual family meals, serve Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew in deep, generously-sized bowls for maximum coziness. If you’re entertaining, ladle the stew into individual ceramic baking dishes, top with cheese, and broil briefly for a bubbly, golden finish. For a festive touch, garnish with edible flowers or microgreens along with parsley—your guests will be wowed by the color and aroma.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew keeps wonderfully in an airtight container in the fridge for up to 4 days. As it sits, the orzo will continue to absorb the sauce, so it thickens a bit—just add a splash of warm broth when reheating to loosen it up again.
Freezing
If you want to freeze leftovers, allow the stew to cool completely, then portion it into airtight containers. While the orzo may soften slightly after thawing, the flavors remain delicious. This stew will keep in the freezer for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew again, reheat gently on the stovetop over low heat, adding broth or water as needed to loosen the texture. A quick warm-up in the microwave also works for single portions—just stir halfway through to ensure even heating.
FAQs
Can I make Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew ahead of time?
Absolutely! Like many stews, Beef Giouvetsi actually tastes even better the next day as the flavors continue to meld. Prepare and bake the stew up to the point where you add the orzo, cool and refrigerate, then finish with the orzo and final baking when you’re ready to serve.
What type Main Course
Beef chuck or any stew-friendly, well-marbled cut is ideal for Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew. The slow bake in the oven will make even tougher cuts wonderfully tender and flavorful.
Can I use different pasta instead of orzo?
Orzo is traditional for its petite size and satisfying chew, but if you’re in a pinch, you can substitute another small pasta like pastina or ditalini. Cooking times may vary, so keep an eye on it to avoid mushiness.
Is red wine necessary in the recipe?
While the red wine adds wonderful depth and a subtle tang to the sauce, you can easily omit it if you prefer to cook without alcohol. The dish will still be rich and comforting thanks to the spices and tomatoes.
What cheese should I use if I can’t find kefalotyri?
Kefalotyri offers classic Greek tang and saltiness, but Parmesan, Pecorino Romano, or even a sharp white cheddar make good alternatives. Choose a cheese with bold flavor for the most authentic finish on your Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew.
Final Thoughts
If you’re longing for a dish that wraps you in warmth and delivers pure Mediterranean comfort, you simply must try making Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew. Whether it’s a cozy weeknight dinner or a centerpiece for special gatherings, this Greek classic never disappoints—gather your ingredients, call some friends or family, and bring a taste of Greece to your table tonight!
Print
Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Beef Giouvetsi is a hearty and comforting Greek stew featuring tender beef, aromatic spices, and orzo pasta baked to perfection. This traditional dish is bursting with Mediterranean flavors and is sure to become a family favorite.
Ingredients
For the Stew:
- 2 pounds beef chuck or stew meat, cut into large cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups beef broth (plus more if needed)
- 1 1/2 cups uncooked orzo pasta
- Salt and pepper to taste
For Serving:
- 1/2 cup grated kefalotyri or Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Sear the beef: In a large Dutch oven, sear the seasoned beef in batches until browned. Set aside.
- Sauté aromatics: Sauté onion until soft, then add garlic. Stir in tomato paste and deglaze with red wine.
- Add remaining ingredients: Return beef to the pot, add tomatoes, spices, and broth. Simmer, then bake for 1 1/2 to 2 hours.
- Add orzo: Stir in orzo and bake uncovered for 20–25 minutes until cooked.
- Serve: Remove bay leaf and garnish with cheese and parsley before serving.
Notes
- This stew thickens upon standing, add warm broth when reheating.
- Traditionally served with bread and salad.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
