Name: Beef Giouvetsi
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 lbs beef chuck or stew meat, cut into cubes; 1 ½ cups orzo pasta; 1 onion, finely chopped; 3 cloves garlic, minced; 1 ½ cups crushed tomatoes or tomato sauce; 2 tbsp tomato paste; 3 tbsp olive oil; 3 cups beef broth or water; ¼ tsp ground cinnamon; 1 bay leaf; Salt to taste; Black pepper to taste; Grated kefalotyri or parmesan cheese (for serving)

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Beef Giouvetsi is a traditional Greek baked dish made with tender beef, orzo pasta, and a rich tomato-based sauce. Slow-cooked in the oven until the meat is succulent and the pasta absorbs all the savory flavors, this dish is a Mediterranean comfort classic.

Why You’ll Love This Recipe

Beef Giouvetsi is heartwarming, deeply flavorful, and simple to prepare. The combination of soft orzo and melt-in-your-mouth beef makes it perfect for a cozy family meal or a special Sunday dinner. It’s a one-pot dish that fills your home with incredible aromas.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef chuck or stew meat, cut into cubes
Orzo pasta
Onion, finely chopped
Garlic, minced
Crushed tomatoes or tomato sauce
Tomato paste
Olive oil
Beef broth or water
Ground cinnamon
Bay leaf
Salt
Black pepper
Grated kefalotyri or parmesan cheese (for serving)

Directions

Preheat oven to 350°F (175°C).
In a large ovenproof pot, heat olive oil. Sear beef until browned on all sides. Remove and set aside.
In the same pot, sauté onion and garlic until soft. Add tomato paste, crushed tomatoes, and spices.
Return beef to the pot. Add broth, bring to a simmer, cover, and bake for 1.5 hours.
Remove from oven, stir in orzo, and return to bake uncovered for another 30 minutes or until pasta is cooked and liquid is absorbed.
Serve hot with grated cheese.

Servings and timing

Serves 6. Prep time: 15 minutes. Cook time: 2 hours. Total: 2 hours 15 minutes.

Variations

Use lamb or chicken instead of beef
Add a cinnamon stick or a pinch of allspice for traditional flavor
Stir in vegetables like carrots or peas during the last 30 minutes
Swap orzo with rice or small pasta shapes

Storage/Reheating

Store in the refrigerator for up to 4 days in an airtight container. Reheat in the oven at 325°F or on the stovetop with a splash of water or broth to loosen the pasta.

FAQs

What is Giouvetsi?

Giouvetsi is a Greek oven-baked casserole made with meat and pasta in a tomato sauce, traditionally cooked in clay pots.

Can I make Giouvetsi on the stove instead of baking it?

Yes, but oven baking develops deeper flavor and allows even cooking.

Is orzo the only pasta option?

No, you can also use kritharaki or other small pasta like ditalini.

Can I prepare Giouvetsi ahead of time?

Yes, you can cook it fully and reheat it later. It tastes even better the next day.

How do I keep the pasta from drying out?

Cover with foil while baking and stir in extra broth if needed during reheating.

Can I use canned tomatoes?

Yes, crushed canned tomatoes or tomato sauce work well.

What type of cheese is best for topping?

Traditional kefalotyri or a good parmesan works well for serving.

Is Giouvetsi spicy?

No, it’s a mild and savory dish. You can add heat if desired.

Can I freeze Giouvetsi?

Yes, cool completely and freeze in portions. Thaw and reheat in the oven.

What sides go well with this dish?

A crisp green salad or roasted vegetables complement Giouvetsi beautifully.

Conclusion

Beef Giouvetsi is a traditional Greek favorite that’s easy to prepare and bursting with flavor. It’s a perfect all-in-one meal for family gatherings or weeknight comfort, showcasing the best of Mediterranean cuisine.

Beef Giouvetsi

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Author: Emma Harper
Prep Time: 15 min
Cook Time: 2 hours
Total Time: 2 hours 15 min
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Greek
Diet: Halal

Instructions

Preheat oven to 350°F (175°C).
In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Sear beef cubes until browned on all sides. Remove and set aside.
In the same pot, sauté chopped onion and garlic until softened.
Add tomato paste and stir for 1 minute. Then add crushed tomatoes, cinnamon, bay leaf, salt, and pepper. Stir to combine.
Return beef to the pot, pour in beef broth, bring to a simmer, then cover and transfer to oven. Bake for 1.5 hours.
Remove from oven, stir in orzo, and return uncovered to bake for another 30 minutes, or until orzo is tender and liquid is absorbed.
Remove bay leaf, serve hot, and top with grated kefalotyri or parmesan cheese.