Greek Beef Giouvetsi With Orzo—slow-cooked beef, tomatoes, cinnamon, and orzo pasta baked into the ultimate Greek comfort food.
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Planning to try this recipe soon? Pin it for a quick find later!
So, here’s the thing. The first time I made Greek Beef Giouvetsi With Orzo, I had zero clue what I was doing. I’d had it once in a tiny Greek taverna, the kind of place where the chairs wobble, the owner knows your cousin’s neighbor, and wine comes in those little metal jugs. The dish blew me away—the beef was melting into the sauce, the pasta (orzo, though they called it kritharaki) was soft but not mushy, and everything tasted like it had been simmering since the morning. When I finally tried making it at home, I burned the onions the first time, forgot the cinnamon the second time (big mistake—don’t do that), and only on the third try did I manage to nail that slow-cooked, fall-apart magic. My husband claimed he was “just going to try a small bowl” and then practically licked the dish clean. Sound familiar? Yeah. Giouvetsi has that effect.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Greek Beef Giouvetsi With Orzo Recipe?
Now, I’ll be honest—Greek Beef Giouvetsi With Orzo takes time. This isn’t a Tuesday-night-throw-it-together kind of thing. But that’s the beauty of it. You throw beef, tomatoes, spices, and wine into the oven and just… let life happen around it. It makes your kitchen smell like the best hug you’ve ever had. The cinnamon in the sauce? It’s one of those flavors that makes people go, “Wait, what’s in this?!” in the best way. And then there’s orzo, that pasta that pretends to be rice—it soaks up all the saucy richness, so every spoonful is loaded with flavor. Add feta on top, and you’re basically sitting in a Greek seaside village, even if you’re just in your sweatpants at home.
Ingredient Notes:
I know we’re all guilty of sometimes skimming the ingredient list and winging it, but with this one, a few things deserve extra love:
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Beef (chuck steak or gravy beef): Don’t grab the expensive cuts. The cheaper, tougher stuff is what turns buttery soft after hours in the oven.
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Red wine (I used Merlot): Okay, honesty hour—I used the half-bottle that was sitting on my counter from the night before. Worked beautifully. Use what you’d drink.
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Cinnamon: I know it sounds strange, but it’s the Greek twist. Without it, it’s just beef and pasta. With it? You’ve got something unforgettable.
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Orzo pasta (risoni): Looks like rice, behaves like pasta, and honestly is the glue that pulls everything together.
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Cheese topping: Feta is classic, but if you’ve got mizithra (a Greek cheese that’s salty and crumbly), use it. Halloumi is fun too—though I may have snuck bites straight from the pan.
How To Make Greek Beef Giouvetsi With Orzo?
Here’s how I cook Greek Beef Giouvetsi With Orzo—messy notes and all.
Step 1: Sear the beef.
Get your pan screaming hot, add olive oil, and brown those chunks of beef. Don’t rush this—it’s not about “cooking” yet, it’s about flavor. And yes, your stove will splatter. It’s worth it.
Step 2: Flavor base time.
Onions go in first, garlic right after (because burnt garlic = tears). Toss in carrots, celery, tomato paste, cinnamon, wine, stock cube, and canned tomatoes. At this point your kitchen should smell like you’re in a Greek yiayia’s house. Put the beef back in and cover.
Step 3: Into the oven.
Now, patience. Pop it in at 170°C for about 2.5 hours. Do something else. Read a book, fold that laundry pile, binge an episode. This is when the beef goes from chewy to “oh my goodness.”
Step 4: Add the orzo.
Raise the oven temp, stir in the orzo and parsley, and let it bake uncovered for about 20 minutes. Watch it, though—if it looks too thick, a splash of water saves the day.
Step 5: Rest, then eat.
Here’s the hardest part: waiting 10 minutes before digging in. (Do I always wait? No. Should you? Yes. The pasta keeps soaking in flavor while it rests.) Top it with feta and you’re golden.
Storage Options:
Honestly, I doubt you’ll have leftovers. But if you do, giouvetsi is one of those dishes that’s almost better the next day. Keep it in the fridge for up to 3 days, or freeze portions for a couple of months. Just reheat gently with a splash of water or broth, otherwise it can get a bit too thick.
Variations and Substitutions:
You know me—I can never leave a recipe alone. Here’s what I’ve tried or seen others do with giouvetsi:
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Use lamb instead of beef (actually very Greek, very delicious).
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Go lighter with chicken thighs if you want something quicker.
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Add a dash of nutmeg or allspice if you’re feeling adventurous.
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No orzo? Use small pasta shapes like ditalini, or even rice—it changes the texture but still works.
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Don’t want wine? Extra beef stock will do the job, though I’ll admit, wine adds a certain magic.
What to Serve with Greek Beef Giouvetsi With Orzo?
Giouvetsi is basically a full meal, but if you want to dress it up, here’s what pairs beautifully:
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A crisp Greek salad—because cucumbers and feta make everything better.
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Crusty bread—you’re going to want to wipe that pan clean.
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Roasted veggies like eggplant or zucchini for more Mediterranean vibes.
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A glass of the same red wine you used in the sauce (life’s too short not to).
Frequently Asked Questions:
Can I make Greek Beef Giouvetsi With Orzo ahead of time?
Yes! In fact, it tastes even better the next day. The flavors just get deeper and cozier.
Can I swap the beef for lamb?
Totally. It’s actually more traditional in Greece. Just expect a slightly richer, gamier flavor.
Do I really need the cinnamon?
Okay, you could skip it, but then it’s just beef pasta. Cinnamon is what makes giouvetsi… well, giouvetsi.
And that’s it—my not-so-perfect, slightly chaotic, but totally comforting take on Greek Beef Giouvetsi With Orzo. It’s the kind of dish that makes your kitchen smell like a holiday and your table feel fuller than it is. Make it, share it, eat too much of it. And if your family polishes it off before you get seconds… well, welcome to the club.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Beef Giouvetsi With Orzo
Ingredients
- ¼ cup extra virgin olive oil
- 1 kg chuck steak or gravy beef cut into large chunks (approximately 4x8 cm)
- 2 small onions finely sliced or chopped
- 1 large garlic clove thinly sliced
- 1 medium carrot coarsely grated
- 1 large celery stalk with leaves finely chopped
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 1 ½ teaspoons ground cinnamon
- 1 beef stock cube crumbled
- ½ cup red wine Merlot recommended
- 1 can 400 g diced tomatoes
- 800 mL hot water
- 1 cup 190 g orzo pasta (risoni)
- 10 sprigs fresh parsley chopped
- Crumbled feta grated mizithra, or halloumi, for serving
Instructions
Preheat the Oven:
- Preheat the oven to 170°C (fan forced).
Sear the Beef:
- Heat a large flameproof baking dish with olive oil over medium-high heat. Sear the beef chunks for approximately 8 minutes on each side until browned. If a flameproof dish is unavailable, use a frying pan and transfer the beef to a baking dish later. Remove the beef and set aside.
Prepare the Base:
- In the same dish, sauté the onions in the rendered fat until softened. Add the garlic and cook for 1 minute. Incorporate the carrot, celery, tomato paste, bay leaves, cinnamon, beef stock cube, red wine, diced tomatoes, and hot water. Stir well to combine. Return the beef to the dish.
Slow-Cook the Beef:
- Cover the dish with foil and place it in the oven. Cook for approximately 2 ½ hours, allowing the beef to become tender and flavorful.
Incorporate the Orzo:
- After 2 ½ hours, remove the dish from the oven and increase the oven temperature to 190°C (fan forced). Stir in the orzo pasta and parsley. Return the dish to the oven, uncovered, for a further 20 minutes until the orzo is tender and has absorbed the sauce.
Rest and Serve:
- Remove from the oven and cover. Allow the dish to rest for 10 minutes before serving. Garnish with crumbled feta, grated mizithra, or halloumi as preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
