Beef Giouvetsi is a warm, comforting Greek stew where tender beef meets sweet tomato, fragrant cinnamon, and toothsome orzo. The sauce becomes rich and silky as it simmers, coating each grain of orzo with savory flavor. This dish fills the kitchen with an inviting aroma of slow-cooked beef and warm spices. If you like hearty, family-style meals, this one sings on cool nights and holiday tables. For another bold beef idea to pair with a green salad, try this beef and bacon butter recipe for extra richness.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes (includes browning, simmering, and orzo cooking)
- Total Time: 2 hours 15 minutes
- Servings: 6
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 660 kcal
- Protein: 47 g
- Carbohydrates: 48 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 750 mg
Why Make This Beef Giouvetsi
Make this Beef Giouvetsi when you want a one-pot, comforting meal that tastes like it slow-cooked all day. The beef becomes meltingly tender and the orzo soaks up the tomato-beef juices. The cinnamon gives a subtle warm note that lifts the savory flavors. It’s great for family dinners, small gatherings, or when you want leftovers that reheat beautifully.
How to Make Beef Giouvetsi
This recipe relies on a good sear, a long gentle simmer, and separate cooking of the orzo so it keeps texture. Brown the meat to build flavor, simmer until the beef falls apart, then fold in freshly cooked orzo so each bite is saucy and satisfying. Use a heavy pot or Dutch oven for best heat control and even cooking.
Ingredients:
- 2 lbs beef, cubed
- 2 cups orzo pasta
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil (about 2 tablespoons)
- Grated cheese (for serving, optional)
Directions:
Step 1: Preparation
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3–5 minutes.
Step 2: Mixing
Add the cubed beef to the skillet and cook, turning, until browned on all sides to develop a deep, savory crust.
Step 3: Cooking
Stir in the diced tomatoes, beef broth, dried oregano, cinnamon, and salt and pepper. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover partially and simmer for about 1.5 hours, or until the beef is very tender and the sauce has developed rich flavor.
Step 4: Finishing
While the beef simmers, cook the orzo pasta according to package instructions until al dente, then drain. Combine the cooked orzo with the beef mixture, stirring well so the orzo soaks up the sauce. Serve hot with grated cheese on top if desired.
How to Serve Beef Giouvetsi
Serve giouvetsi hot in deep plates so the sauce pools around the orzo. Top with grated kefalotyri, feta, or Parmesan for a salty finish. Pair it with a crisp Greek salad, lemony steamed greens, or roasted vegetables. Offer crusty bread to wipe up the sauce. It’s great for casual family meals or a cozy dinner with friends.
How to Store Beef Giouvetsi
- Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating tip: Heat slowly over low to medium heat, stirring often. Add a little water or broth if the mixture has thickened.
Expert Tips for Perfect Beef Giouvetsi
- Brown the beef well: A good sear adds deep flavor to the sauce.
- Cook orzo separately: This keeps it from overcooking and getting mushy in the long simmer.
- Use a heavy pot: A Dutch oven gives even heat and helps the beef cook gently.
- Adjust cinnamon: Start with 1 teaspoon; cinnamon should be a gentle background note, not dominant.
- Skim excess fat: If the sauce looks greasy after simmering, skim or chill briefly and remove hardened fat.
- Taste and season at the end: Simmering concentrates flavors, so adjust salt and pepper before serving.
Delicious Variations
- Lamb Giouvetsi: Substitute lamb for beef and use rosemary instead of oregano for a gamey, aromatic twist.
- Chicken Giouvetsi: Use bone-in chicken thighs and shorten simmer time to keep meat tender.
- Vegetarian Giouvetsi: Replace beef with mushrooms and eggplant, and use vegetable broth. Add a splash of balsamic for depth.
- Baked Giouvetsi: Combine beef and orzo in a baking dish, top with cheese, and bake at 375°F (190°C) until bubbly and golden.
- Rice or small pasta: Swap orzo for short-grain rice or small pasta shapes if you prefer.
Frequently Asked Questions
-
Can I use stew beef or chuck roast for this recipe?
Yes. Use stew meat or cubed chuck roast for best results. These cuts become tender with long, slow simmering. -
Can I cook the orzo in the same pot as the beef?
You can, but cooking orzo separately prevents it from absorbing too much liquid during the long simmer. Add orzo at the very end if you want to cook it in the same pot, and watch the texture closely. -
How do I fix a sauce that’s too thin or too thick?
If too thin: simmer uncovered a bit longer to reduce it, or stir in a small slurry of cornstarch and water. If too thick: add warm broth or water a little at a time until you reach the desired consistency. -
Can I make giouvetsi ahead of time?
Yes. It often tastes better the next day as the flavors meld. Refrigerate after cooling and reheat gently. For gatherings, reheat in the oven at 325°F (160°C) covered until warm. -
Is cinnamon really necessary?
Cinnamon is traditional and adds warmth and complexity. Use less if you prefer a subtler note, or omit if you dislike it. A pinch goes a long way. -
How can I reduce sodium?
Use low-sodium beef broth and no-salt-added canned tomatoes. Season with salt sparingly and adjust to taste at the end.
Conclusion
Beef Giouvetsi is a soulful, satisfying dish that pairs tender, slow-simmered beef with saucy orzo and warm Mediterranean spices. It fills your kitchen with comforting aromas and serves beautifully for family dinners or small gatherings. For more traditional inspiration and variations on this classic, see this Giouvetsi recipe (Greek Beef stew with Orzo pasta) – My Greek Dish. Give it a try—cook slowly, taste as you go, and enjoy the cozy, savory reward.
Print
Beef Giouvetsi
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm and comforting Greek stew featuring tender beef, sweet tomato, flavorful cinnamon, and toothsome orzo.
Ingredients
- 2 lbs beef, cubed
- 2 cups orzo pasta
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil (about 2 tablespoons)
- Grated cheese (for serving, optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3–5 minutes.
- Add the cubed beef to the skillet and cook, turning, until browned on all sides to develop a deep, savory crust.
- Stir in the diced tomatoes, beef broth, dried oregano, cinnamon, and salt and pepper. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover partially and simmer for about 1.5 hours, or until the beef is very tender and the sauce has developed rich flavor.
- While the beef simmers, cook the orzo pasta according to package instructions until al dente, then drain. Combine the cooked orzo with the beef mixture, stirring well so the orzo soaks up the sauce. Serve hot with grated cheese on top if desired.
Notes
For best results, brown the beef well, cook orzo separately, and use a heavy pot for even cooking.
- Prep Time: 20 minutes
- Cook Time: 115 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 90mg
