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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.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into cubes1 onion, finely chopped3 cloves garlic, minced1 (14 oz) can crushed tomatoes2 tablespoons tomato paste1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/2 teaspoon ground clovesSalt and black pepper, to taste1/2 cup red wine3 cups beef broth1 1/2 cups orzo pastaFresh parsley, chopped (for garnish)Grated kefalotyri or parmesan cheese, for topping (optional)

Method
 

  1. 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.
  2. In the same pot, sauté the chopped onion over medium heat until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  3. 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.
  4. 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.
  5. Stir in the orzo pasta. Continue simmering uncovered for 15–20 minutes, stirring occasionally, until pasta is cooked and the sauce is slightly thickened.
  6. Remove from heat. Garnish with fresh parsley and grated cheese if desired. Serve hot.

Notes

  • For deeper flavor, brown the tomato paste before adding the liquids.
  • You can bake the dish uncovered at 350°F for 20 minutes after adding the orzo to achieve a traditional baked texture.
  • Substitute red wine with more broth if preferred.
  • Excellent as leftovers—the flavors deepen overnight!