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Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew

Name: Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Greek
Ingredients: 2 lbs (900g) beef chuck or stew meat, cut into cubes; 2 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 1 cup beef broth; 1 cinnamon stick; 2 bay leaves; 1 tsp ground allspice; Salt and pepper to taste; 1 tsp sugar (optional); 1 ½ cups orzo pasta; 2 cups hot water or beef broth, as needed; Grated Kefalotyri cheese or Parmesan; Fresh parsley, chopped, for garnish

Warm, comforting, and deeply savory, this Giouvetsi is the kind of dish that fills the kitchen with memories. Tender braised beef meets rich tomato sauce and buttery orzo, baked until the pasta soaks up every flavorful drop—perfect for a slow Sunday dinner. If you enjoy rustic Mediterranean food, you may also like the creamy Italian chicken pasta for another cozy weeknight option.

Why make this recipe

Hearty comfort: It turns economical beef chuck into fork-tender goodness through low-and-slow braising.
Layered flavors: Tomato, cinnamon, and allspice give the sauce a warm, unmistakably Greek profile.
Summary: Giouvetsi is a one-dish meal that’s both impressive enough for guests and simple enough to make on an ordinary night.

Step-by-Step Guide to Making Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew

Ingredients

2 lbs (900g) beef chuck or stew meat, cut into cubes
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 cup beef broth
1 cinnamon stick
2 bay leaves
1 tsp ground allspice
Salt and pepper to taste
1 tsp sugar (optional)
1 ½ cups orzo pasta
2 cups hot water or beef broth, as needed
Grated Kefalotyri cheese or Parmesan
Fresh parsley, chopped, for garnish

Directions

Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tbsp olive oil in a large, heavy pot over medium-high heat. Sear the beef in batches so pieces brown deeply on all sides without steaming. Remove browned beef and set aside.
In the same pot, lower the heat to medium. Add the finely chopped onion and sauté for 8–10 minutes until soft and translucent, scraping up browned bits from the bottom of the pot. Add the minced garlic and cook 1–2 minutes until fragrant.
Stir in the 2 tbsp tomato paste and cook for 2–3 minutes to deepen its flavor. Add the crushed tomatoes, cinnamon stick, bay leaves, and 1 tsp ground allspice. If your tomatoes are very acidic, stir in the optional 1 tsp sugar to balance the sauce. Mix to combine.
Return the seared beef and any accumulated juices to the pot. Pour in 1 cup beef broth (or water) so the beef is just covered. Bring to a gentle boil, reduce heat to low, cover, and simmer for 2–3 hours until the beef is fork-tender. Stir occasionally and add more liquid as needed to prevent sticking. Once the beef is tender, remove it from the sauce and set aside. Discard the cinnamon stick and bay leaves. Taste and adjust salt and pepper.
Preheat the oven to 375°F (190°C). Spread the orzo evenly in a large oven-safe baking dish.
Arrange the tender beef over the orzo. Ladle the hot tomato sauce over the beef and orzo, ensuring the orzo is covered by about ½ to 1 inch of liquid. Add hot water or beef broth (about 2 cups) as needed to reach that liquid level. Cover the dish tightly with aluminum foil.
Bake covered for 25–30 minutes. Remove the foil and gently stir the orzo. Continue baking uncovered for another 15–25 minutes, or until the orzo is al dente and most liquid has been absorbed; a slight crust should form on top.
Remove from the oven and let rest uncovered for 10–15 minutes to let the orzo finish absorbing the sauce and the top set. Serve warm, garnished with freshly grated Kefalotyri or Parmesan and chopped fresh parsley.

Cooking notes and technique

Browning the meat well at the start is essential. Those caramelized bits deliver depth of flavor to the whole dish.
Slow, gentle simmering rather than a rapid boil gives you fork-tender meat and a concentrated tomato sauce.
When baking, the initial covered period steams the orzo so it cooks through evenly; uncovering at the end encourages a satisfying baked crust.

Best Way to Store Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew

Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F (160°C) oven covered with foil (15–25 minutes), or warm individual portions in the microwave, adding a splash of water or broth to restore moisture.

Serving Suggestions for Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew

Family-style: Bring the baking dish to the table and let everyone serve themselves—Giouvetsi is a convivial, rustic dish made for sharing.
With greens: A crisp Greek salad (tomato, cucumber, red onion, Kalamata olives, and feta) cuts through the richness.
Bread: Serve with thick slices of crusty bread or a warm baguette to mop up the sauce.
Wine pairing: Choose a medium-bodied red such as Agiorgitiko or a Sangiovese blend that complements tomato and beef flavors.

Tips to make Delicious Beef Giouvetsi: Greek Orzo Pasta & Beef Stew (Q&A style)
Q: How do I keep the beef moist and tender?
A: Low-and-slow braising is the key—simmer gently for 2–3 hours and check periodically, adding small amounts of liquid if the pot looks dry.

Q: Can I use a pressure cooker or Instant Pot?
A: Yes. Brown the meat in sauté mode, then braise under high pressure for about 40–50 minutes with natural release; remove beef before finishing the sauce and proceed to the orzo step in the oven or finish on the stovetop.

Q: What if my sauce is too acidic?
A: Stir in up to 1 tsp sugar (as the recipe notes) or a small pat of butter to round out acidity.

Variations (if any)

Slow-cooker variation: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker with the tomatoes, spices, and enough stock to cover. Cook on low for 6–8 hours, remove beef, discard cinnamon and bay leaves, then finish by layering the orzo and sauce in an oven-safe dish and baking as directed.
Lamb substitution: Use lamb shoulder instead of beef for a more traditional Greek flavor profile—lamb pairs beautifully with cinnamon and allspice.

Frequently Asked Questions (FAQs)

Q: Can I skip the cinnamon stick?
A: Yes. The cinnamon is subtle but characteristic. Omitting it makes the stew more straightforward; you might add a pinch of ground cinnamon to taste instead.

Q: How much liquid should the orzo be covered with?
A: Cover the orzo by approximately ½ to 1 inch of liquid. Orzo expands a lot, so ensure there’s enough broth or sauce for it to cook through without drying out.

Q: Is orzo the same as rice?
A: No. Orzo is a short, rice-shaped pasta made from durum wheat semolina. It gives a slightly chewy, pasta-like texture rather than the fluffiness of rice.

Bold: Can I prepare Giouvetsi ahead of time?
Yes—prepare the braised beef and sauce a day or two ahead, refrigerate, and assemble and bake the orzo on the day you plan to serve. This improves convenience and allows flavors to meld.

Q: What cheese should I use for topping?
A: Traditional Greek choices include Kefalotyri or Kefalograviera for a salty, savory finish; good-quality Parmesan is an accessible alternative.

More about timing and scaling

For larger crowds, multiply ingredients proportionally, but maintain the pan depth so the orzo still bakes evenly. Alternatively, cook the beef and sauce in a large stockpot and divide into multiple baking dishes for even heating.
If you’re short on time, braise the beef the day before and reheat the sauce, which also makes the flavors more cohesive.

Tips for service and presentation

Spoon a generous portion into shallow bowls so the gravy pools around the orzo; dress with a finishing shower of grated cheese and a scattering of bright parsley to add freshness and color contrast.
For a crisp topping, mix a tablespoon of olive oil with a handful of breadcrumbs and sprinkle lightly over the orzo during the final uncovered baking stage.

Dietary notes and substitutions

Gluten-free: Replace orzo with a gluten-free small pasta—or use short-grain rice for a variant closer to stifado-style preparations. Keep in mind that cooking times and liquid ratios will change.
Lower sodium: Use low-sodium broth and reduce added salt, tasting and adjusting at the end. Canned tomatoes labeled "no salt added" are an easy swap.

Troubleshooting

If the orzo is undercooked after the baking time: return to the oven, add a splash more hot broth, and cover for an additional 8–12 minutes until tender.
If the sauce becomes too thin during the initial braise: remove the meat and simmer the sauce uncovered until it reduces and thickens, then reintroduce the beef.

A final note on authenticity
Giouvetsi is a beloved Greek household dish with regional variations—some add red wine to the braise, others use different spices or replace the orzo with hilopites (square Greek noodles). The essence is simple: well-browned meat slowly braised in tomato-scented liquid, united with a starchy element that soaks up all the flavor.

Conclusion

If you want to study another take on this classic, the recipe and technique from Giouvetsi (Greek Beef Stew with Orzo) – Skinny Spatula offer helpful notes and variations. For additional Greek-inspired versions and tips, see the detailed Giouvetsi recipe (Greek Beef stew with Orzo pasta) – My Greek Dish.