Giouvetsi: Greek Beef Stew with Orzo and Rich Tomato Sauce Recipe

Introduction

Giouvetsi is a comforting Greek beef stew cooked with tender orzo pasta, rich tomato sauce, and aromatic spices. This hearty dish combines slow-simmered beef with flavorful ingredients for a satisfying meal perfect for family dinners.

Ingredients

• 2 tablespoons olive oil, divided
• 1 1/2 lb diced beef
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 1/2 cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• 2 cups (500 ml) chicken stock
• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a heavy-bottomed pot, such as a Dutch oven. When the oil is hot, add the diced beef and sprinkle with a pinch of salt. Cook over medium heat for 8-10 minutes until browned on all sides, working in batches if needed to avoid overcrowding.
2. Step 2: Remove the browned beef from the pot with a slotted spoon and set aside. Add the remaining tablespoon of olive oil to the same pot along with the diced onion and chopped garlic. Cook for 4-5 minutes until the onion becomes translucent.
3. Step 3: Pour in the red wine and cook for 1-2 minutes until most of the liquid has evaporated.
4. Step 4: Stir in the tomato paste and crushed tomatoes. Add the ground nutmeg, bay leaves, and cinnamon stick, mixing well.
5. Step 5: Pour in the chicken stock and stir to combine. Return the cooked beef to the pot and bring the mixture to a boil.
6. Step 6: Reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes.
7. Step 7: Remove the bay leaves and cinnamon stick from the stew.
8. Step 8: Stir in the orzo pasta and cook for 15-20 minutes until tender, stirring constantly to prevent sticking. Add extra chicken stock if the mixture appears too dry.
9. Step 9: Mix in the grated Kefalotyri or Parmesan cheese and adjust seasoning with salt and pepper as needed.
10. Step 10: Serve the giouvetsi hot, optionally topped with additional grated cheese.

Tips & Variations

• For a richer flavor, use beef stock instead of chicken stock.
• If you prefer, swap orzo with small pasta shapes like ditalini or small elbow macaroni.
• Adding a splash of lemon juice before serving brightens the flavors.
• For a vegetarian version, replace beef with mushrooms and use vegetable stock.
• Slow-cook the stew in the oven at 325°F (160°C) for 2 hours for extra tenderness.

Storage

Store leftover giouvetsi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the sauce as needed. This dish also freezes well—freeze portions in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for giouvetsi?

Yes, lamb or pork can be used instead of beef for a different flavor profile. Just adjust cooking times to ensure the meat becomes tender.

Is it necessary to brown the beef before simmering?

Browning the beef develops deeper flavor and improves the stew’s richness, but if you’re short on time, you can skip this step—though the dish may be less flavorful.

Giouvetsi: Greek Beef Stew with Orzo and Rich Tomato Sauce Recipe

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★★★★★

4.7 from 96 reviews

Giouvetsi is a traditional Greek beef stew simmered slowly in a rich tomato sauce and flavored with warm spices. This comforting dish is cooked with orzo pasta, which absorbs the savory broth, making every bite hearty and satisfying. Finished with grated Kefalotyri or Parmesan cheese, Giouvetsi is the perfect meal for a cozy family dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 1 1/2 lb diced beef
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick

Vegetables and Aromatics

• 1 large onion, diced
• 4 garlic cloves, finely chopped

Liquids

• 2 tablespoons olive oil, divided
• 1/2 cup (100 ml) red wine
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups (500 ml) chicken stock

Pasta and Cheese

• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan

Condiments

• 2 tablespoons tomato paste

Instructions

1. Brown the Beef: Heat 1 tablespoon olive oil in a heavy-bottomed pot such as a Dutch oven until hot. Add the diced beef sprinkled with a pinch of salt and cook over medium heat for 8-10 minutes, turning frequently until browned on all sides. Do this in batches if necessary to avoid overcrowding. Remove beef with a slotted spoon and set aside.
2. Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add diced onion and chopped garlic, cooking for 4-5 minutes until the onion is translucent and fragrant.
3. Deglaze with Wine: Pour in the red wine and cook for 1-2 minutes, allowing most of the liquid to evaporate, which helps lift any browned bits from the bottom, enhancing flavor.
4. Add Tomato and Spices: Stir in tomato paste, crushed tomatoes, ground nutmeg, bay leaves, and cinnamon stick, mixing well to combine all the flavors.
5. Add Broth and Simmer: Pour in the chicken stock, stir, and return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 45 minutes to develop rich flavors and tenderize the beef.
6. Prepare Orzo: Remove bay leaves and cinnamon stick from the stew. Stir in the orzo pasta and cook uncovered for 15-20 minutes, stirring constantly to prevent sticking, until orzo is tender. Add extra chicken stock if the mixture becomes too dry during cooking.
7. Finish with Cheese and Seasoning: Stir in grated Kefalotyri or Parmesan cheese. Adjust salt and pepper to taste. Serve the Giouvetsi hot, optionally garnished with extra grated cheese for added richness.

Notes

• To avoid overcrowding and uneven browning of the beef, cook in batches if necessary.
• If you prefer a richer flavor, use homemade beef stock instead of chicken stock.
• Constant stirring during orzo cooking is essential to prevent the pasta from sticking to the pot.
• You can substitute orzo with other small pasta shapes if desired.
• For a vegetarian version, replace beef with mushrooms and chicken stock with vegetable stock.

Keywords: Giouvetsi, Greek beef stew, Orzo pasta, Tomato stew, Traditional Greek recipe, Comfort food