Beef Giouvetsi with Orzo Recipe is a must-try dish!
This hearty Beef and Orzo Stew is a rustic one-pot wonder inspired by Greek Giouvetsi. Tender chunks of beef simmer in a richly spiced tomato sauce, finished with orzo pasta for a comforting and flavorful dish that’s perfect for any cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop (or oven-finished)
- Cuisine: Greek-Inspired
Ingredients
2 lbs beef chuck, cut into cubes
1 onion, finely chopped
3 cloves garlic, minced
1 (14 oz) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and black pepper, to taste
1/2 cup red wine
3 cups beef broth
1 1/2 cups orzo pasta
Fresh parsley, chopped (for garnish)
Grated kefalotyri or parmesan cheese, for topping (optional)
Instructions
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Heat a bit of oil in a large Dutch oven or oven-safe pot. Brown beef cubes in batches until seared on all sides. Remove and set aside.
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In the same pot, sauté the chopped onion over medium heat until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
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Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, cinnamon, allspice, cloves, salt, and pepper. Deglaze with red wine and simmer for 5 minutes.
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Return beef to the pot. Add beef broth and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
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Stir in the orzo pasta. Continue simmering uncovered for 15–20 minutes, stirring occasionally, until pasta is cooked and the sauce is slightly thickened.
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Remove from heat. Garnish with fresh parsley and grated cheese if desired. Serve hot.
Notes
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For deeper flavor, brown the tomato paste before adding the liquids.
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You can bake the dish uncovered at 350°F for 20 minutes after adding the orzo to achieve a traditional baked texture.
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Substitute red wine with more broth if preferred.
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Excellent as leftovers—the flavors deepen overnight!