If you’ve ever longed for a dish that wraps you up in cozy Mediterranean warmth, then this Giouvetsi: Greek Beef Stew with Orzo Recipe is exactly what you need. This traditional Greek comfort food combines tender, slow-braised beef with a luscious tomato sauce spiced delicately with cinnamon and allspice, all baked to perfection with nutty orzo pasta. Every spoonful bursts with rich flavors and inviting aromas that will transport you straight to a sun-drenched Greek kitchen. It’s the ultimate family-style meal that feels both special and incredibly satisfying.
Ingredients You’ll Need
Don’t be intimidated by the list here—each ingredient is straightforward, yet essential in building the flavorful layers that make this dish unforgettable. From the hearty beef chuck to the fragrant spices, every component adds something special to the final stew.
- 2 lbs beef chuck, cut into large cubes: This cut becomes meltingly tender when slow-cooked, making it perfect for this stew.
- 2 tbsp olive oil: Adds richness and helps to sear the beef for great flavor depth.
- 1 large onion, finely chopped: Provides a sweet base that softens and melds into the sauce.
- 3 garlic cloves, minced: Gives an aromatic lift that complements the tomato and spices.
- 1 (14 oz) can crushed tomatoes: Forms a bright and tangy body for the stew’s sauce.
- 2 tbsp tomato paste: Concentrates the tomato flavor and gives a lovely color.
- 1/2 cup dry red wine: Adds depth and complexity, balancing the richness of the beef.
- 3 cups beef broth: Keeps the stew moist and infuses it with savory goodness.
- 1 tsp ground cinnamon: A subtle, warm spice that gives a hint of Greek character.
- 1/2 tsp ground allspice: Complements the cinnamon with a gentle spicy aroma.
- 1 bay leaf: Infuses an earthy, herbal note during the slow cooking.
- Salt and black pepper to taste: Essential seasonings to make every flavor pop.
- 1 1/2 cups orzo pasta: The tiny pasta that soaks up all the sauce, offering a luscious texture.
- 1/2 cup grated Kefalotyri or Parmesan cheese: Adds a salty, savory finish that melts beautifully on top.
- Chopped fresh parsley for garnish (optional): A fresh, bright touch to balance the richness.
How to Make Giouvetsi: Greek Beef Stew with Orzo Recipe
Step 1: Sear the Beef
Start by seasoning the beef cubes with salt and pepper—don’t be shy, this step builds your foundation of flavor. Heat olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat and brown the beef in batches so it caramelizes beautifully on all sides. This searing locks in juices and gives your stew a deep, complex taste.
Step 2: Cook the Aromatics
After removing the beef, add the finely chopped onion to the pot and cook until soft and translucent—about five minutes. Next, toss in the minced garlic and sauté for another minute until fragrant. Stir in the tomato paste and cook for a couple minutes until it darkens, developing a rich, tangy base for your sauce.
Step 3: Deglaze and Simmer
Pour in the red wine to deglaze, scraping up all those delicious browned bits stuck to the pot’s bottom. This adds layers of umami you would never get otherwise. Then add the crushed tomatoes, beef broth, cinnamon, allspice, bay leaf, and return the beef to the pot. Bring it to a simmer, cover, and slide the pot into the preheated oven to bake for 1 1/2 hours. This slow cooking makes the beef fall-apart tender and lets the flavors mingle beautifully.
Step 4: Add the Orzo
Once the beef is tender, pull the pot out, stir in the orzo, and return it uncovered to the oven. Let it bake for another 20–25 minutes, stirring halfway through, until the orzo is perfectly al dente and has absorbed most of the savory liquid.
Step 5: Finish and Serve
Just before serving, sprinkle the top with grated Kefalotyri or Parmesan cheese and fresh parsley if you like, letting the cheese melt slightly on the warm stew. Serve it straight from the pot for the most welcoming, rustic experience.
How to Serve Giouvetsi: Greek Beef Stew with Orzo Recipe
Garnishes
Freshly chopped parsley brightens up the deep, savory stew with a burst of herbaceous freshness and a pop of color. The traditional sprinkle of Kefalotyri or Parmesan cheese not only adds a salty bite but also a creamy texture as it melts into the hot orzo.
Side Dishes
This hearty dish stands beautifully on its own, but if you want to round out the meal, crisp Greek salad or lemony roasted vegetables pair wonderfully. A side of warm crusty bread is perfect for mopping up every last drop of that luscious sauce.
Creative Ways to Present
For a festive touch, serve Giouvetsi: Greek Beef Stew with Orzo Recipe in individual mini Dutch ovens or rustic earthenware bowls. You can also sprinkle toasted pine nuts on top for unexpected crunch and extra Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day, so store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen and the texture will remain satisfying.
Freezing
You can freeze Giouvetsi: Greek Beef Stew with Orzo Recipe in portions for up to 3 months. Just make sure to cool completely before transferring into freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if the stew seems too thick. This keeps the orzo tender and prevents the beef from drying out.
FAQs
Can I use other types of meat in Giouvetsi?
Absolutely! While beef chuck is traditional, lamb or even chicken can be delicious substitutes that offer their own unique flavor profiles to Giouvetsi: Greek Beef Stew with Orzo Recipe.
Is orzo the only pasta I can use?
Orzo is classic because it soaks up the sauce perfectly, but you can experiment with small pasta shapes like acini di pepe or even small macaroni if needed.
Can I make this dish on the stove instead of the oven?
Yes, you can simmer it on the stove over low heat for the same amount of time, just make sure the pot is covered and the heat is low enough to tenderize the beef without burning the sauce.
What if I don’t have Kefalotyri cheese?
Parmesan or Romano cheese are excellent alternatives and readily available, providing that signature salty finish to Giouvetsi: Greek Beef Stew with Orzo Recipe.
How can I adjust the spiciness of this dish?
This recipe leans into warm spices like cinnamon and allspice rather than heat. If you want a subtle kick, try adding a pinch of red pepper flakes during the sautéing of the onions.
Final Thoughts
This Giouvetsi: Greek Beef Stew with Orzo Recipe is a love letter to comfort food with a Mediterranean twist. Its rich layers of flavor and tender textures make it a perfect meal for gathering loved ones around the table. I encourage you to try this recipe—you’ll find it’s not just dinner but an experience worth savoring again and again.
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Giouvetsi: Greek Beef Stew with Orzo Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
Giouvetsi is a traditional Greek baked beef stew featuring tender beef chuck slow-cooked in a rich tomato and wine sauce, combined with orzo pasta and topped with salty Kefalotyri or Parmesan cheese. This hearty, comforting dish is perfect for family dinners and showcases classic Mediterranean flavors with warm spices like cinnamon and allspice.
Ingredients
Beef and Sauce
- 2 lbs beef chuck, cut into large cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 bay leaf
- Salt and black pepper to taste
Pasta and Garnish
- 1 1/2 cups orzo pasta
- 1/2 cup grated Kefalotyri or Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and season: Preheat your oven to 350°F (175°C). Season the beef cubes generously with salt and black pepper to enhance their flavor.
- Sear the beef: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches until all sides are nicely seared, then remove and set aside to retain juices.
- Sauté aromatics and build sauce: In the same pot, cook the chopped onion until soft, about 5 minutes. Add minced garlic and sauté for an additional minute. Stir in tomato paste and cook for 1–2 minutes until it darkens in color.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom to enrich the sauce.
- Add liquids and spices: Add crushed tomatoes, beef broth, cinnamon, allspice, bay leaf, and return the seared beef cubes to the pot. Bring to a gentle simmer on the stovetop.
- Braise in oven: Cover the pot with a lid and transfer it to the oven. Bake for 1 1/2 hours until the beef is tender and flavorful.
- Add orzo and finish baking: Remove the lid, stir in the orzo pasta, and return the pot uncovered to the oven. Bake for another 20–25 minutes, stirring halfway, until the orzo is tender and has absorbed most of the liquid.
- Serve: Sprinkle grated cheese and chopped parsley over the stew before serving. Serve warm straight from the pot for a comforting meal.
Notes
- Traditionally topped with grated Kefalotyri cheese, but Parmesan or Romano cheeses are good substitutes.
- You can substitute beef with lamb or chicken for different flavor variations.
- Let the stew rest for 5–10 minutes after baking to allow flavors to meld and improve texture.
- If you prefer a thicker sauce, slightly reduce the broth or cook uncovered a bit longer after adding orzo.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Greek
