Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Beef Giouvetsi is one of those traditional Greek comfort dishes that I always come back to when I want something hearty and flavorful. Made with tender beef, rich tomato sauce, and orzo pasta all baked together until beautifully melded, this one-pot meal is a perfect balance of simplicity and soul-warming taste.

Why You’ll Love This Recipe

I love this recipe because it combines slow-cooked, fall-apart beef with pasta that soaks up all the savory juices. The tomato, cinnamon, and bay leaf give it that signature Greek flavor, and it’s all cooked in one dish, which makes cleanup a breeze. Whether I’m serving this for a cozy family dinner or sharing it with guests, it always impresses.

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 cubes
olive oil
onion
garlic
tomato paste
crushed tomatoes (or tomato passata)
red wine (optional but adds depth)
beef broth
cinnamon stick
bay leaf
salt and pepper
orzo pasta
grated kefalotyri or Parmesan cheese (for serving)

Directions

1. I heat olive oil in a large pot or Dutch oven over medium heat, then brown the beef on all sides. I do this in batches to avoid overcrowding.

2. I remove the beef and set it aside. In the same pot, I sauté the chopped onion until soft, then add the garlic and cook for another minute.

3. I stir in tomato paste and let it cook for 1–2 minutes before deglazing with red wine (if using).

4. I return the beef to the pot, then add crushed tomatoes, beef broth, cinnamon stick, bay leaf, salt, and pepper.

5. I bring everything to a simmer, cover, and cook on low heat for 1.5 to 2 hours, until the beef is tender.

6. I preheat the oven to 375°F (190°C).

7. I transfer the beef and sauce into a large baking dish or ovenproof casserole, remove the cinnamon stick and bay leaf, and stir in the uncooked orzo.

8. I add a little more broth or hot water if needed—enough to cover the orzo.

9. I bake uncovered for 30–35 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.

10. I let it rest for a few minutes, then sprinkle with grated cheese before serving.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cooking Time: 2.5 hours (including baking)
Total Time: 2 hours 50 minutes
Calories: Around 520 kcal per serving

Variations

Sometimes I use lamb instead of beef for a more traditional Greek flavor. I’ve also stirred in a pinch of allspice or cloves for extra warmth. If I want a slightly lighter version, I use lean beef and whole wheat orzo. It’s also great with vegetables like mushrooms or carrots added in during the simmer.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat portions on the stovetop or in the microwave, adding a splash of broth or water to loosen it up. It also freezes well—I portion it into containers and thaw overnight in the fridge before reheating.

FAQs

What cut of beef works best?

I prefer beef chuck because it becomes very tender during long cooking. Stew meat or shank also works well.

Do I have to use red wine?

No, but I like how it deepens the flavor. If I skip it, I just use more broth or a splash of balsamic vinegar for richness.

Can I cook this entirely on the stovetop?

Yes, but baking it in the oven gives the dish that traditional Giouvetsi texture and lets the orzo absorb more flavor without overcooking.

What cheese should I serve on top?

I usually go with grated kefalotyri, but Parmesan or Romano also work well if I can’t find Greek cheese.

Is this a make-ahead dish?

Definitely. I sometimes prepare the beef and sauce the day before, then bake it with orzo just before serving.

Conclusion

Beef Giouvetsi is one of those classic, heartwarming dishes that makes the house smell amazing and the meal feel special. I love how the flavors come together and how simple it is to prepare. Whether I’m cooking for my family or guests, this Greek-inspired dish always hits the spot.