Name: Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Greek
Ingredients: 2 lbs beef chuck or stew meat, cut into chunks; 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cups crushed tomatoes or tomato passata; 2 tbsp tomato paste; 1/2 cup dry red wine (optional); 1 cinnamon stick; 1 bay leaf; 1/4 tsp ground allspice or cloves; 1 tsp salt; 1/2 tsp black pepper; 3–4 cups water or beef broth (divided); 1 1/2 cups orzo pasta; Grated kefalotyri, parmesan, or romano cheese (for serving)

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Beef Giouvetsi is one of those comforting, traditional Greek dishes that I always turn to when I want something hearty, flavorful, and family-friendly. Tender chunks of beef slowly simmer in a rich tomato sauce and are baked together with orzo pasta until everything melds into one irresistible meal. It’s simple to make and packed with depth and warmth.

Why You’ll Love This Recipe

I love Beef Giouvetsi because it brings big flavor with minimal effort. The beef becomes melt-in-your-mouth tender, the orzo soaks up the savory tomato sauce, and the aromas while it bakes are absolutely mouthwatering. It’s a complete, satisfying dish in one pan—just add a little grated cheese on top and it’s ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck or stew meat (cut into chunks)
olive oil
onion (chopped)
garlic (minced)
crushed tomatoes or tomato passata
tomato paste
dry red wine (optional)
cinnamon stick
bay leaf
ground allspice or cloves
salt
black pepper
water or beef broth
orzo pasta
grated kefalotyri, parmesan, or romano cheese (for serving)

Directions

I start by heating olive oil in a large pot over medium-high heat. I sear the beef chunks until browned on all sides, then remove them and set them aside.
In the same pot, I sauté the chopped onion until softened, then add garlic and cook for another minute.
I stir in tomato paste and let it cook briefly, then deglaze the pot with red wine (if I’m using it).
I add crushed tomatoes, cinnamon stick, bay leaf, allspice, salt, pepper, and beef broth or water. I return the beef to the pot, bring everything to a boil, then reduce heat and let it simmer gently for about 1.5 to 2 hours, until the beef is tender.
Once the beef is cooked, I preheat the oven to 375°F (190°C). I transfer the beef and sauce to a large baking dish.
I stir in the uncooked orzo pasta and about 1 to 2 cups of hot water or broth, enough to ensure the orzo cooks evenly in the oven.
I cover with foil and bake for about 30–35 minutes, stirring once or twice to keep the orzo from sticking, until the pasta is tender and most of the liquid is absorbed.
I remove the foil, sprinkle grated cheese over the top, and bake uncovered for another 5 minutes.
I let it rest for 5–10 minutes before serving.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Calories per serving: Approximately 480–520 kcal

Variations

Sometimes I make it with lamb instead of beef for a traditional twist. I’ve also tried stirring in chopped roasted red peppers or a handful of peas toward the end for extra texture. When I want a more intense flavor, I add a pinch of ground cinnamon directly into the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water or broth and warm it in the oven or on the stovetop. It also freezes well—I portion it into freezer containers and reheat straight from frozen when needed.

FAQs

Can I use another type of pasta?

Orzo is traditional, but I’ve used small pasta shapes like ditalini or even rice in a pinch. I just watch the cooking time and liquid levels.

Do I have to bake it, or can I finish it on the stove?

Baking gives it that signature baked texture, but I’ve finished it on the stovetop with a lid—it works, though the flavor deepens more in the oven.

Can I make this in a Dutch oven?

Yes, I make the entire dish in a Dutch oven—start it on the stove and transfer it straight to the oven for baking.

What cheese works best for topping?

I like using grated kefalotyri or romano cheese. Parmesan works great too—it adds a salty, savory finish.

Can I make this ahead of time?

Yes, I often make the beef and sauce a day ahead, then stir in the orzo and bake it just before serving.

Conclusion

Beef Giouvetsi is one of those traditional Greek meals that always hits the spot—hearty, savory, and deeply comforting. The tender beef, rich tomato sauce, and perfectly cooked orzo create a one-dish meal that’s full of flavor and soul. It’s the kind of recipe I come back to again and again, especially when I want to feed a hungry crowd with something special.