Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Are you looking for a meal that feels like a comforting embrace in a single bowl? A dish so flavourful and satisfying it could transport you to a sun-kissed Greek island? If you’re nodding along, then we have the ideal recipe for you. Today, we’re exploring the very essence of Greek home cooking with our guide to the ultimate Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe. This isn’t just food; it’s a complete culinary experience. Imagine a one-pot marvel where incredibly tender, slow-cooked beef melds with an aromatic tomato sauce, all baked to perfection with delightful little orzo pasta. Prepare to discover your new firm family favourite.

What Exactly is Giouvetsi?

Giouvetsi (pronounced yoo-VET-see) is a time-honoured Greek baked pasta dish, which traditionally takes its name from the clay pot in which it is cooked. It represents the very best of rustic, heartwarming Greek cuisine. While chicken or lamb can be used, the beef version is particularly robust and deeply flavourful. The real magic unfolds when the fragrant, rich beef stew is combined with orzo (known in Greek as ‘kritharaki’) and baked. During this process, the pasta soaks up all the wonderful flavours from the sauce, becoming plump and utterly delicious. It’s a staple of Sunday family meals across Greece, and with our recipe, it can become a cherished tradition in your home too.

Why We Absolutely Adore This Recipe

We’re confident this is the best Beef Giouvetsi recipe you’ll find, and here are just a few reasons why you’ll find yourself making it time and time again:

• Sensational Flavour: The beef is slow-cooked until it practically melts in your mouth, bathed in a sauce infused with cinnamon, allspice, and bay leaves. It delivers a truly memorable taste.
• A Genuine One-Pot Meal: We’re big fans of simplicity. The stew is prepared in one large oven-safe pot or Dutch oven, and the orzo bakes right alongside it, which means minimal washing up.
• Ideal for Any Occasion: Whether you’re planning a cosy weeknight meal or feeding a large group for a celebration, Giouvetsi never fails to impress.
• Appeals to Everyone: Its flavours are deep and rich without being spicy, making it a guaranteed winner with both children and adults. It’s a satisfying meal all in one dish.

Ingredients for Your Authentic Beef Giouvetsi

To create this culinary masterpiece, we’ll need excellent ingredients. They are straightforward, yet when combined, they produce something truly extraordinary. For ease, we’ve divided them into two stages.

For the Rich Beef Stew

• 1.2 kg beef shin, chuck, or braising steak, cut into 4-5cm chunks
• 60 ml olive oil
• 2 large red onions, finely chopped
• 4 cloves of garlic, minced
• 200 ml dry red wine (like a Merlot or Cabernet Sauvignon)
• 800g chopped tomatoes (from a tin)
• 2 tbsp tomato purée
• 1 litre beef or vegetable stock
• 2 bay leaves
• 1 cinnamon stick
• ½ tsp ground allspice
• 1 tsp dried oregano
• Sea salt and freshly ground black pepper, to taste

For the Orzo Pasta Finish

• 500g orzo pasta (kritharaki)
• Grated Kefalotyri or Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Step-by-Step Guide to Making the Perfect Beef Giouvetsi

By following our detailed instructions, you’re guaranteed a flawless and authentic Greek dish. The most important element is patience—allowing the beef to simmer slowly is essential for developing that incredible depth of flavour.

1. Sear the Beef: Use a paper towel to pat the beef chunks completely dry, then season them liberally with salt and pepper. In a large, heavy-bottomed, oven-safe pot or Dutch oven, heat the olive oil over a medium-high setting. Brown the beef in batches to avoid overcrowding, ensuring all sides develop a rich, dark crust. This step is vital for building flavour! Transfer the seared beef to a plate and set it aside.
2. Build the Aromatic Base: Reduce the heat to medium and add the finely chopped onions to the pot. Sauté for 8-10 minutes, stirring now and then, until they have softened and become sweet and translucent. Add the minced garlic and continue to cook for one more minute until it becomes fragrant.
3. Deglaze and Add Flavour: Pour the red wine into the pot to deglaze, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom. Let the wine simmer and reduce by about half. Next, stir in the tomato purée and cook for a further minute.
4. Simmer the Stew: Return the browned beef to the pot. Add the tinned tomatoes, beef stock, bay leaves, cinnamon stick, allspice, and oregano. Stir everything together thoroughly and bring the mixture to a gentle simmer. Once it’s bubbling lightly, lower the heat, cover the pot with its lid, and allow it to cook slowly for at least 2.5 to 3 hours. The beef should be wonderfully tender. Keep an eye on it and add a little water if the sauce reduces too much.
5. Prepare for Baking: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). When the beef is perfectly tender, fish out the cinnamon stick and bay leaves from the stew. Have a taste of the sauce and add more salt and pepper if you feel it’s needed.
6. Bake with Orzo: Tip the uncooked orzo pasta directly into the beef stew and stir it through. Check that the orzo is completely covered by the liquid. If the stew appears a little thick, add a cup of hot water or extra stock. Transfer the pot, without its lid, into your preheated oven.
7. The Final Bake: Bake for 20-25 minutes, or until the orzo is cooked al dente and has soaked up most of the sauce. The finished dish should be wonderfully moist, not dry. Allow it to rest for 10-15 minutes before you serve it. This resting period lets the flavours mingle and allows the pasta to finish cooking gently in the residual heat.

Our Top Tips for a Flawless Giouvetsi

We are dedicated to making your first experience with our traditional Giouvetsi a resounding success. Here are some expert tips we’ve learned along the way.

Choosing the Right Cut of Beef

For a stew of this nature, you need a cut of beef that thrives with long, slow cooking. We suggest using beef shin (which imparts a fantastic richness), chuck steak, or braising steak. These cuts contain plenty of connective tissue, which breaks down over time to create exceptionally tender meat and a luxuriously smooth sauce. If you’re a fan of beef and pasta combinations, you might also adore Our Ultimate Easy Creamy Garlic Parmesan Beef Rotini Recipe.

Don’t Rush the Simmering Process

Patience is the true secret to an outstanding Giouvetsi. The magic truly happens during the long, slow simmer. This is what elevates a simple beef stew into something utterly spectacular. Resist the urge to increase the heat to save time, as this will result in tough meat and a less developed flavour profile.

Getting the Orzo Just Right

Orzo cooks relatively fast and soaks up a great deal of liquid. Before adding the pasta, ensure your stew is well-seasoned and has a generous amount of sauce. Stirring the orzo in and baking it in the oven ensures it cooks evenly while absorbing all that delicious, beefy, tomato-rich flavour. For another comforting bake, have a look at The Ultimate Sour Cream Beef Noodle Casserole.

Serving Suggestions and Delicious Variations

The very best way to serve this incredible orzo pasta recipe is to bring the pot directly to the centre of the table and let everyone serve themselves. We love to finish it with a generous grating of salty Kefalotyri cheese, a hard Greek cheese made from sheep’s or goat’s milk. If you can’t source it, a high-quality Parmesan or Pecorino cheese makes an excellent substitute. All you need to serve alongside it is a simple green salad dressed with a lemon vinaigrette and some crusty bread to mop up every last bit of the sauce.

Fancy a change? You could try these variations:

• Lamb Giouvetsi: For an equally traditional and delicious alternative, simply substitute the beef with lamb shoulder.
• Add Vegetables: Feel free to include diced carrots and celery with the onions for an extra layer of flavour and nutrients.
• A Pinch of Spice: If you enjoy a little warmth, add a pinch of red pepper flakes into the sauce as it simmers.

Frequently Asked Questions (FAQ)

Can I make Beef Giouvetsi in a slow cooker?

Yes, of course! This recipe can easily be adapted for a slow cooker. Complete steps 1-3 on the stovetop to brown the meat and build the flavour base, then transfer everything to your slow cooker. Cook on the low setting for 6-8 hours or on high for 4 hours. Around 30 minutes before you wish to serve, cook the orzo separately on the hob as per the packet instructions, then stir it through the finished stew.

What is the best type of orzo to use?

We suggest using a quality bronze-die cut orzo if you can get your hands on it, as its rougher surface helps the sauce adhere to it. That said, any standard orzo (sometimes sold as ‘kritharaki’ in Mediterranean delis) will work beautifully for this Greek beef stew.

Can I prepare this dish in advance?

Absolutely. You can make the beef stew portion of the recipe up to two days ahead and keep it in the fridge. When you’re ready to serve, gently reheat the stew on the hob until it is simmering. At that point, stir in the uncooked orzo and bake as instructed. This makes it an ideal dish for entertaining.

How do I store and reheat leftovers?

Any leftover Giouvetsi can be kept in an airtight container in the refrigerator for up to three days. The orzo will continue to absorb the sauce, so you might need to add a splash of water or beef stock when you reheat it. Warm it through gently in a pot on the hob or in the microwave. We advise against freezing the completed dish with the orzo, as the pasta’s texture can become mushy once thawed. The beef stew on its own, however, freezes perfectly for up to 3 months.

Is there a good substitute for the red wine?

If you would rather not cook with alcohol, you can replace the wine with an equal volume of extra beef stock. While the wine adds a wonderful depth, the dish will still be delicious without it. To learn more about the principles of Greek cooking, BBC Good Food provides excellent insight into traditional fare.

Conclusion: Your Journey to Greek Comfort Food Starts Here

We have guided you through each stage of making a truly authentic and deeply comforting Beef Giouvetsi. This is far more than just a recipe; it’s a taste of Greek tradition and hospitality, a perfect one-pot meal designed to bring people together. The incredible aromas that will drift through your home as it cooks are almost reason enough to make it, but the final dish—with its tender beef, flavour-packed orzo, and rich, hearty sauce—is the true prize.

So, are you ready to create this comforting classic? We hope you’ll gather your ingredients and embrace this slow, rewarding cooking process. When you do, we’d love for you to come back and tell us how it went in the comments section below. Hearing about your culinary successes always makes our day!

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