If you’ve never tried Beef Giouvetsi, you’re in for a treat. This dish is a warm, hearty hug in a bowl—perfect for cozy dinners or when you need a comforting meal that tastes like it’s been simmering all day, even if you just made it. Braised beef combined with tender orzo pasta and rich, aromatic spices, this Mediterranean classic is one for the ages. The depth of flavor from the cinnamon, allspice, and bay leaves makes this dish incredibly satisfying, while the orzo acts like little pillows of magic that soak up all those delicious juices. Trust me, you’ll be reaching for seconds.
The recipe is deeply rooted in Greek culinary tradition, and while variations exist, one thing remains consistent: the perfect marriage of tender beef (or lamb), spices, and pasta in a savory broth. Some say the secret to a truly amazing Giouvetsi lies in the slow braising process, which allows all those rich flavors to meld into one unforgettable dish.
Why You’ll Love Beef Giouvetsi
This isn’t just any beef and pasta dish—it’s a one-pot wonder that brings flavor, comfort, and ease all into one delicious plate. Whether you’re feeding the family or impressing guests, Beef Giouvetsi is sure to shine.
Is this Beef Giouvetsi for you? Let’s see. Beef Giouvetsi is…
- Rich and savory. The beef becomes melt-in-your-mouth tender as it braises in aromatic spices and broth.
- Full of flavor. With cinnamon, allspice, and bay leaves, every bite is a symphony of warm Mediterranean flavors.
- A complete meal. The orzo soaks up the rich sauce, making every spoonful a combination of savory beef and perfectly cooked pasta.
- Versatile. Feel free to swap beef for lamb or even add vegetables to customize it to your liking.
- Hearty and comforting. This dish is the ultimate comfort food for when you need something soul-warming and filling.
Quick Tip: Don’t skip the braising step—let the beef simmer slowly so it becomes tender and absorbs all the delicious flavors from the broth and spices.
Ingredients in Beef Giouvetsi (Braised Beef and Orzo)
Here’s the magic of this dish: a handful of simple ingredients, each bringing something special to the table. Let’s break it down:
Beef (Chuck or Lamb):
This is the star of the dish. Braising the beef in a rich broth gives it an ultra-tender texture that’s just divine. If you prefer lamb, it works wonderfully too—rich and flavorful.
Olive Oil:
For searing the beef and building a flavorful base. It’s rich and smooth, giving depth to the dish.
Onion:
Adds sweetness and a little bit of bite. Sautéing it creates the perfect aromatic foundation for the rest of the ingredients.
Carrot (Optional):
A little sweetness and color that enhances the overall flavor profile of the dish.
Garlic:
A generous dose of garlic, chopped to add warmth and depth to the braise.
Tomato Paste:
Adds richness and a slightly tangy, concentrated tomato flavor.
Red Wine (or Beef Broth):
A splash of red wine creates a beautifully savory base, but if you prefer, you can use beef broth for a non-alcoholic version.
Beef Broth (or Chicken or Vegetable Broth):
The broth helps to braise the beef, adding all the savory goodness you want in a comforting dish.
Crushed Tomatoes:
Tomatoes, crushed by hand for a fresher, rustic feel. They create the base of the sauce that envelops the beef and pasta.
Cinnamon, Allspice, Nutmeg:
These spices lend that warm, aromatic kick that’s signature to this dish.
Dried Bay Leaves:
They add an earthy note and depth of flavor that you can’t beat.
Orzo Pasta:
The perfect pasta for this dish, soaking up the flavorful sauce and melding with the beef for ultimate satisfaction.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by heating olive oil in a large pot or Dutch oven over medium heat.
Brown the Beef:
Add your beef (or lamb) cubes to the pot, season with salt and pepper, and brown on all sides. This step locks in all the juices and flavor, so don’t rush it!
Sauté the Vegetables:
Add the diced onion, shredded carrot (if using), and garlic. Cook until the onion becomes soft and fragrant, about 5 minutes.
Stir in Tomato Paste and Wine:
Stir in the tomato paste and let it cook for a minute or two, then pour in the red wine (or beef broth). Scrape up any browned bits from the bottom of the pot—that’s all flavor!
Add Broth and Tomatoes:
Pour in the beef broth and crushed tomatoes. Stir in the cinnamon, allspice, nutmeg, and bay leaves. Bring everything to a simmer.
Braise the Beef:
Cover the pot and let the beef braise gently for about 1.5–2 hours, or until it’s incredibly tender. Check occasionally to make sure the liquid level is good.
Add Orzo:
Once the beef is tender, stir in the orzo. Let it cook for about 10 minutes, or until the orzo is tender and has absorbed some of the sauce.
Finishing Touches:
Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Serve and Enjoy:
Serve this comforting, aromatic dish with a sprinkle of fresh herbs, if desired. It’s a meal in itself, but if you want, serve with a side of crusty bread or a simple salad for a full Mediterranean experience.
How to Make Beef Giouvetsi (Braised Beef and Orzo)?
Fresh Salads:
Pair with a light Greek salad dressed with olive oil, lemon, and herbs for a refreshing contrast.
Crusty Bread:
Serve with warm, crusty bread or pita to scoop up the flavorful sauce.
Roasted Vegetables:
Roasted vegetables, such as zucchini or bell peppers, would make a lovely side dish to this hearty meal.
As a Standalone:
This dish is so filling on its own—just add some fresh herbs or a squeeze of lemon for a final touch!
Nutrition Information (Per Serving)
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
How to Serve Beef Giouvetsi (Braised Beef and Orzo)?
This dish is perfectly satisfying as a main, but for extra indulgence, pair it with:
Vegetable Sides: Roasted carrots, greens, or even a simple cucumber and tomato salad would add a light, fresh element.
Wine Pairing: A glass of red wine, such as a bold Cabernet Sauvignon or a mellow Merlot, would complement the flavors beautifully.
Additional Tips
Prep Ahead:
You can brown the beef and prepare the broth mixture ahead of time, then just let it simmer when you’re ready to eat.
Spice It Up:
Add a pinch of chili flakes for a little extra kick!
Dietary Adjustments:
For a gluten-free version, just swap out the orzo for gluten-free pasta or rice.
Storage Tips:
Leftovers keep well in an airtight container for 3–4 days in the fridge. Reheat gently on the stovetop with a splash of broth.
Double the Batch:
This dish freezes beautifully! Make a big batch and freeze portions for later—it’s a lifesaver for busy days.
Tips & Variations / Quick Tips
- Secret Tip: For extra flavor, braise the beef the day before. The flavors will deepen overnight!
- Ingredient Substitutions: Don’t have orzo? Small pasta like ditalini or even rice will work just fine.
FAQ Section
Q1: Can I substitute lamb for the beef?
A1: Yes! Lamb adds a beautiful richness and depth, making it a great alternative.
Q2: Can I make this dish ahead of time?
A2: Absolutely. The beef becomes even more flavorful after sitting in the broth overnight.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a bit of broth.
Q4: Can I freeze this dish?
A4: Yes, Beef Giouvetsi freezes beautifully! Just store in a freezer-safe container for up to 3 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a pot with a little added broth to prevent the orzo from drying out.
Q6: Can I double the recipe?
A6: Yes! This dish is easy to double for larger gatherings or to have leftovers for the week.
Beef Giouvetsi (Braised Beef and Orzo)
Ingredients
- 2 tablespoons olive oil
- 1 pound beef such as chuck or lamb, cut into bite-sized cubes
- Salt and pepper to taste
- 1 onion diced
- 1 carrot shredded (optional)
- 3 cloves garlic chopped
- 3 tablespoons tomato paste
- ¼ cup red wine or beef broth
- 3 cups beef broth or chicken broth, or vegetable broth
- 1 14.5 ounce can crushed tomatoes (crushed with hands)
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 dried bay leaves
- 1 cup orzo pasta use gluten-free for gluten-free version
Instructions
- Brown the Beef: Heat the olive oil in a large oven-safe pan over medium-high heat. Add the beef, seasoned with salt and pepper, and brown on all sides, about 2-4 minutes per side. Remove the beef and set aside.
- Cook the Vegetables: Add the diced onion to the same pan and cook until tender, about 5 minutes. If using, add the shredded carrot and cook for another minute. Add the garlic and tomato paste, mixing and cooking for another minute.
- Deglaze the Pan: Pour in the red wine (or beef broth) and scrape up the brown bits from the bottom of the pan using a wooden spoon.
- Add the Broth and Spices: Add the beef broth, crushed tomatoes, cinnamon, allspice, nutmeg, bay leaves, and browned beef. Stir to combine.
- Cook the Beef: Choose your cooking method:
- Stovetop: Bring to a boil, then reduce the heat and simmer covered for 2-4 hours, until the beef is tender.
- Oven: Cover the pan, transfer to a preheated oven at 275°F (140°C), and bake for 2-4 hours, until the beef is falling apart tender.
- Slow Cooker: Transfer the mixture to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Add the Orzo: Once the beef is tender, add the orzo and cook:
- Stovetop: Bring to a boil and cook for about 10 minutes, until the orzo is tender.
- Oven: Cover and return to the oven to cook for another 10-15 minutes, until the orzo is cooked.
- Slow Cooker: Cook on HIGH for 10-15 minutes, until the orzo is tender.
- Serve: Remove the bay leaves, then serve the Beef Giouvetsi hot. Enjoy!
