Name: Greek Beef Orzo Pasta (Giouvetsi) Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Greek
Ingredients: 28 ounce (800 g) chuck beef, cut into 3 cm cubes; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp allspice; 1/4 tsp nutmeg; 2 tbsp olive oil; 1/2 red onion, finely chopped; 2 garlic cloves, finely chopped; 3 tbsp tomato paste; 1/4 cup (60 ml) red wine (optional); 300 g crushed canned tomatoes; 2 cups (500 ml) beef stock; 4 cups (1 litre) boiling water, divided; 3 bay leaves; 2 cups (400 g) orzo pasta

Jump to Recipe· 4.3 from 12 reviews

If you have ever dreamed of savoring a dish that perfectly marries tender, melt-in-your-mouth beef with fragrant orzo pasta simmered in a rich tomato sauce, then you are in for a treat with this Greek Beef Orzo Pasta (Giouvetsi) Recipe. This traditional Greek favorite is a comforting one-pot wonder that fills the kitchen with mouthwatering aromas and the promise of soulful flavors. The slow-cooked beef absorbs all the spices and tomato goodness, while the orzo becomes luxuriously soft, creating a wholesome, hearty meal that’s perfect for family dinners or special occasions. Once you try this, it will surely become one of your go-to dishes for sharing love and laughter around the table.

Ingredients You’ll Need

Three raw red meat pieces are placed on a white marbled surface. Each piece shows a dense texture with visible muscle fibers and light pink fat around the edges. They are roughly circular and close to each other, showing natural patterns and lines in the meat. The lighting is soft, giving the meat a fresh look. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Greek Beef Orzo Pasta (Giouvetsi) Recipe couldn’t be simpler. The ingredients are straightforward but essential, each bringing its own magic to the dish—from deep, savory beef flavors to bright tomato acidity and the tender bite of orzo.

28 ounces (800 g) chuck beef: This cut is ideal for slow cooking, ensuring your beef turns luscious and tender.
1/2 teaspoon salt: Enhances all the natural flavors of the beef and sauce.
1/4 teaspoon pepper: Adds a mild heat that balances the dish beautifully.
1/4 teaspoon allspice: Brings warm, aromatic undertones that elevate the stew.
1/4 teaspoon nutmeg: A subtle hint of earthiness that complements the beef perfectly.
2 tablespoons olive oil: For browning the beef and enriching the sauce with Mediterranean character.
1/2 red onion, finely chopped: Adds delicate sweetness and depth.
2 garlic cloves, finely chopped: Garlic gives that classic savory punch you expect in Greek cooking.
3 tablespoons tomato paste: Be generous! It’s the concentrated tomato flavor that thickens and deepens the sauce.
1/4 cup (60 ml) red wine (optional): Adds complexity, but feel free to skip or substitute with more beef stock.
300 g crushed canned tomatoes: Fresh or canned work well; they provide the rich tomato base for the sauce.
2 cups (500 ml) beef stock: Builds the hearty broth the beef simmers in.
4 cups (1 litre) boiling water, divided: Needed to cook the orzo perfectly and keep the stew juicy.
3 bay leaves: Infuses the dish with subtle herbal notes.
2 cups (400 g) orzo pasta: The star pasta that soaks up all those savory juices.

How to Make Greek Beef Orzo Pasta (Giouvetsi) Recipe

Step 1: Prepare and Season the Beef

Start by patting your chuck beef cubes dry and trimming off any excess fat or sinew. This ensures a tender finish. Toss the beef cubes in salt, pepper, allspice, and nutmeg, making sure each piece is well coated so the spices can deeply infuse during cooking.

Step 2: Brown the Beef

Heat a large, deep pot over high heat and add your olive oil. Working in batches, brown the beef cubes on all sides to develop that rich, caramelized crust. This step locks in flavor and adds great color to your dish. Once browned, add all the beef back into the pot along with the chopped onion and garlic, cooking them together for about a minute until fragrant.

Step 3: Build the Sauce

Stir in the tomato paste and let it caramelize for a moment; this intensifies its sweetness and prevents any raw taste. Pour in the red wine (if using) and let it bubble for a minute to reduce slightly, lifting all those caramelized bits from the pot’s bottom. Next, add the crushed tomatoes, beef stock, and 2 cups of boiling water. Toss in the bay leaves and stir everything together to combine.

Step 4: Slow Cook the Beef

Cover the pot with a lid and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 90 minutes, giving the beef enough time to become tender and nearly falling apart. This slow simmer lets all the spices and tomato meld into a luscious sauce.

Step 5: Add Orzo and Finish Cooking

After 90 minutes, add the remaining 2 cups of boiling water and the orzo pasta. Stir well and cook uncovered for another 20 minutes, allowing the orzo to absorb all the flavorful juices until it is tender yet slightly al dente. Keep an eye on the pot and stir occasionally to prevent sticking.

Step 6: Serve and Garnish

Once the orzo is perfectly cooked and the beef tender, your Greek Beef Orzo Pasta (Giouvetsi) Recipe is ready to enjoy. Remove the bay leaves, sprinkle with freshly grated kefalotyri cheese or fresh parsley if you like, and serve nice and hot for a truly authentic experience.

How to Serve Greek Beef Orzo Pasta (Giouvetsi) Recipe

A large black pan filled with a thick layer of reddish-orange rice mixed with chunks of brown cooked meat, scattered with bright green parsley leaves on top and three large dried bay leaves placed near the center. A silver spoon lies in the pan with its handle resting on the edge, showing the textured surface of the rice soaked in a rich sauce. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving, sprinkle some grated kefalotyri cheese, which adds a salty, nutty finish that pairs exquisitely with the tomato-infused beef. If you prefer something lighter, a handful of chopped fresh parsley or a drizzle of extra virgin olive oil brings freshness and a vibrant color contrast.

Side Dishes

This dish shines as a hearty main, but pairing it with a simple Greek salad featuring cucumbers, tomatoes, olives, and feta can add a crisp balance. You might also want to offer warm, crusty bread to soak up the glorious sauce, making every bite extra satisfying.

Creative Ways to Present

For a fun twist, serve individual portions in shallow bowls topped with a lemon wedge to add a zesty brightness that cuts through the richness. Alternatively, a rustic family-style serving straight from the pot invites everyone to dig in and share the joy of this homely Greek delight.

Make Ahead and Storage

Storing Leftovers

Giouvetsi actually tastes even better the next day as the flavors marry further. Store any leftover Greek Beef Orzo Pasta (Giouvetsi) Recipe in an airtight container in the refrigerator for up to three days, making it an excellent choice for easy lunches or dinners during the week.

Freezing

This dish freezes wonderfully, so don’t hesitate to make a big batch. Cool completely, portion into freezer-safe containers, and freeze for up to three months. When you want a comforting meal, simply thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the Giouvetsi gently in a pot over low heat, adding a splash of water or beef stock if it looks dry. Stir occasionally until heated through. Alternatively, microwave in short intervals, stirring between each, to maintain the creamy texture and avoid drying out the beef.

FAQs

Can I use other types of meat besides chuck beef?

Absolutely! Chuck beef works best for its tenderness after slow cooking, but you can substitute with chuck roll, flatiron, or even chicken thighs for a lighter version. Just adjust cooking times accordingly to ensure the meat becomes tender.

Is red wine necessary in the recipe?

Red wine adds depth and a subtle acidity, but it is optional. Feel free to skip it or replace it with extra beef stock without compromising the deliciousness of this recipe.

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, fresh tomatoes work perfectly if you have ripe ones on hand. Just crush or blend them before adding. They will give an even fresher taste to the sauce.

What is orzo pasta, and can I substitute it?

Orzo is a rice-shaped pasta that absorbs flavors beautifully. If unavailable, small pasta shapes like acini di pepe or even rice can be used, but cooking times and texture will vary.

How do I know when the beef is cooked properly?

The beef should be tender enough to fall apart easily when poked with a fork. Slow cooking at low heat ensures this, usually after about 90 minutes simmering.

Final Thoughts

Making this Greek Beef Orzo Pasta (Giouvetsi) Recipe is like inviting a warm Greek hug into your kitchen. The combination of tender beef, flavorful tomato sauce, and soft orzo is nothing short of magical. Whether you’re new to Greek cuisine or a longtime fan, this recipe is a wonderful excuse to gather loved ones and share an unforgettable meal. Trust me, once you try it, it will become a cherished favorite in your cooking repertoire.