Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
There’s something magical about gathering friends and family around a dish that’s deeply nourishing and brimming with the flavors of tradition. Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew fits this bill perfectly, with its gently simmered beef, captivating spices, and that uniquely Greek comfort drawn from tender orzo pasta baked together in one hearty, aromatic pot. Whether you’re new to Greek cuisine Main Course.
Ingredients You’ll Need
The beautiful thing about Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew is how it transforms a small collection of humble ingredients into a truly captivating meal. Each component, from warming spices to a handful of good cheese, plays an essential role in delivering depth, texture, and vibrant color to this beloved Greek casserole.
- Beef chuck: Choose well-marbled beef chuck—its richness delivers fall-apart tenderness and a hearty, savory flavor.
- Olive oil: Greece’s liquid gold, for browning beef and building a fragrant base.
- Onion: A finely chopped onion sweetens and anchors the savory stew.
- Garlic: Three cloves, minced, add an aromatic punch that’s essential for authentic depth.
- Ground cinnamon: Just a teaspoon, lending warmth and that ineffable Greek character.
- Ground allspice: Perfectly balances the cinnamon with woodsy complexity.
- Tomato paste: For rich, concentrated tomato flavor—always cook it until it deepens in color.
- Crushed tomatoes: A can brings the heart of Mediterranean sweetness and tanginess.
- Red wine: Choose something dry and robust to build body and roundness into the sauce.
- Beef broth: Two cups fortify the braising liquid for that long-simmered flavor.
- Bay leaf: An aromatic, herbal backbone that gets removed before serving.
- Salt and pepper: Essential for perfect seasoning at each stage.
- Orzo pasta: The star grain—these delicate rice-shaped pasta soak up all the flavorful juices.
- Kefalotyri or Parmesan cheese: Grated cheese adds that classic, salty finish; Parmesan is a great substitute if needed.
- Chopped fresh parsley (optional): A sprinkle of freshness and color right before serving.
How to Make Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew
Step 1: Prepare the Beef
Start by preheating your oven to 350°F (175°C). Pat the beef cubes dry with paper towels and season them generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the beef in batches, letting each piece develop a deep, golden crust. Take your time here—it’s the secret to layers of robust flavor. Once browned, transfer all the beef to a plate and set aside.
Step 2: Build the Aromatic Base
In the same pot (don’t wipe it out—that browned goodness is flavor gold!), lower the heat slightly and add your onions. Sauté until they soften and turn translucent, then stir in the minced garlic, ground cinnamon, and ground allspice. After about a minute, when everything smells utterly irresistible, add the tomato paste, stirring and toasting it until it turns a darker shade of red for deeper flavor.
Step 3: Deglaze and Simmer
Pour in the red wine, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of your pot. They’ll melt into your sauce, building a rich, savory backbone. Add the crushed tomatoes, beef broth, bay leaf, and all your browned beef (plus any juices that have collected). Give everything a good stir, season to taste, and bring to a low simmer.
Step 4: Bake the Stew
Cover the pot with a lid and transfer it to your preheated oven. Let the whole mixture bake gently for about 1 1/2 hours. This slow heat magically tenderizes the beef, melding all those beautiful flavors together into a soul-warming stew. When the time is up, remove the bay leaf and give the stew a stir.
Step 5: Add the Orzo
Stir in the orzo pasta evenly throughout the stew. Return the pot to the oven, but this time leave it uncovered. Bake for another 20–25 minutes, stirring halfway through. The orzo will absorb all the savory, tomato-rich juices and turn incredibly silky while the beef remains succulent. The stew will thicken and look unapologetically hearty—just what you want!
Step 6: Finish and Serve
Pull the pot from the oven and let it rest, uncovered, for about 10 minutes. This little pause allows the flavors to settle and the orzo to firm up to that perfect, spoonable texture. Just before serving, shower the stew with plenty of grated kefalotyri or Parmesan and a scattering of chopped fresh parsley, if using. Dig in and enjoy every forkful of Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew at its comforting best.
How to Serve Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew
Garnishes
For true Greek flair, finish your Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew with a generous snow of grated kefalotyri or Parmesan cheese and a handful of freshly chopped parsley. These garnishes add both color and a pop of salty brightness to each plate.
Side Dishes
Pair your stew with a simple Greek salad—crisp cucumbers, tomatoes, olives, and feta dressed in olive oil and lemon. Warm crusty bread is highly recommended for sopping up every last savory drop. Even roasted vegetables like eggplant or zucchini make wonderful accompaniments.
Creative Ways to Present
For a festive touch, serve Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew in shallow bowls or mini casserole dishes. If you’re hosting, try bringing the Dutch oven straight to the table for that rustic, communal feel. Individual portions topped with extra cheese and a lemon wedge on the side can make any occasion feel a bit more special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), cool the giouvetsi completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. The flavors deepen beautifully overnight, making lunch or dinner the next day even more delicious!
Freezing
Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew actually freezes quite well. Cool thoroughly, then package individual servings in freezer-safe containers. Freeze for up to two months. Just note the orzo can become a bit softer after thawing, but the flavor remains wonderful.
Reheating
To reheat, place the stew in a covered saucepan over medium-low heat, adding a splash of beef broth or water to restore its luscious texture. Alternatively, microwave in short intervals, stirring each time. Just avoid overheating, as you want to preserve the tenderness of both the beef and orzo.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal thanks to its marbling and flavor, you can substitute with beef brisket or stewing beef if you prefer. Just look for cuts with good connective tissue that will break down during braising.
Is there a vegetarian version of Beef Giouvetsi?
You can create a delicious vegetarian giouvetsi by swapping the beef for hearty mushrooms, eggplant chunks, or chickpeas. Use vegetable broth and keep all the other aromatics and seasonings the same for that classic flavor profile.
What is the best wine to use?
A dry red wine that you enjoy drinking, such as Merlot, Cabernet Sauvignon, or Agiorgitiko (a Greek red), works beautifully. Avoid anything too sweet, as you want the wine to add depth, not overpower the savory tomato base.
Can I make Beef Giouvetsi ahead of time?
Definitely! This stew tastes even better after resting, so you can make it a day in advance and reheat before serving. Just add a splash of broth if the orzo seems dry.
Is kefalotyri cheese hard to find?
Kefalotyri is a Greek cheese that can be found at specialty stores or international markets, but if you don’t have access to it, Parmesan is a wonderful and easily available substitute.
Final Thoughts
Inviting, deeply flavorful, and steeped in tradition, Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew will warm the hearts and bellies of anyone you serve it to. I hope you’ll try it soon, and perhaps make it your own cherished comfort food, just like it’s become for so many Greek families. Kali orexi—happy cooking!
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Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew Recipe
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Beef Giouvetsi is a comforting and flavorful traditional Greek stew made with tender beef, aromatic spices, orzo pasta, and a rich tomato-wine sauce. Baked to perfection, this dish is hearty and satisfying, perfect for a cozy family dinner.
Ingredients
Beef:
- 2 pounds beef chuck, cut into 2-inch cubes
Seasonings:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 tablespoon tomato paste
Sauce and Pasta:
- 1 can (14 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- 1 ½ cups orzo pasta
- ½ cup grated kefalotyri or Parmesan cheese
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: to 350°F (175°C).
- Brown the beef: In a large Dutch oven, heat olive oil and brown the beef cubes. Set aside.
- Prepare the sauce: Sauté onion, garlic, spices, and tomato paste. Deglaze with red wine. Add crushed tomatoes, broth, bay leaf, and beef. Season and simmer.
- Bake: Cover and bake for 1½ hours until beef is tender.
- Add orzo: Stir in orzo and bake uncovered for 20–25 minutes until cooked.
- Rest and serve: Let it rest, then garnish with cheese and parsley.
Notes
- You can substitute lamb for beef if preferred.
- For a stovetop version, simmer everything gently on the stove instead of baking.
- Kefalotyri cheese is traditional but Parmesan works well too.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
