If any dish embodies the soul-warming, family-centered comfort of Greek cuisine, it’s Giouvetsi (Greek Beef Stew with Orzo). This meal pairs tender beef with a rich, cinnamon-spiced tomato sauce and perfectly chewy orzo pasta, all baked together for irresistible depth and an aroma that promises to gather everyone around the table. Whether you’re out to impress friends for dinner or just want to savor a taste of the Mediterranean at home, Giouvetsi (Greek Beef Stew with Orzo) delivers a symphony of flavors in every bite — classic, hearty, and unforgettable.
Ingredients You’ll Need
The charm of Giouvetsi (Greek Beef Stew with Orzo) lies in how each simple ingredient shines with purpose. Every component plays its part in building layers of flavor, hearty texture, and those signature Mediterranean notes that make this dish so special.
- Olive oil: Use a good quality olive oil for searing the beef and adding rich depth to the stew.
- Beef chuck (cut into 1.5-inch cubes): This cut is ideal for braising, becoming meltingly tender in the oven.
- Onion (finely chopped): Brings sweetness and gentle sharpness to the foundation of the sauce.
- Garlic (minced): Brightens the flavor and rounds out the savory notes.
- Dry red wine: Adds acidity and complexity, making the sauce truly luxurious.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
- Crushed tomatoes (14-ounce can): Form the lush, saucy backbone of the dish.
- Ground cinnamon: Essential for that uniquely Greek and warmly spiced flavor.
- Ground allspice: Introduces earthy, subtly sweet undertones.
- Bay leaf: Infuses the stew with a gentle, aromatic herbal note.
- Beef broth: Provides the savory base and ensures all the ingredients marry together beautifully.
- Salt and pepper: Season to taste, bringing out all the dish’s best characteristics.
- Orzo pasta: This tiny pasta soaks up the sauce, turning every spoonful into pure comfort.
- Grated kefalotyri or Parmesan cheese: Adds a salty, creamy finish to the final dish.
- Chopped fresh parsley (for garnish): A bright, refreshing pop of color and flavor just before serving.
How to Make Giouvetsi (Greek Beef Stew with Orzo)
Step 1: Brown the Beef
Preheat your oven to 350°F (175°C). In a large Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the beef cubes and sear them on all sides until golden brown. This step is crucial for building flavor — don’t rush it! Set the browned beef aside; you’ll notice the delicious aroma signaling the beginning of something special.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and cook until it softens, about 5 minutes, scraping up any browned bits as you go. Stir in the minced garlic and let it bloom for another minute. The onion and garlic form the flavor base for your Giouvetsi (Greek Beef Stew with Orzo), so give them just enough time to release their sweetness and fragrance.
Step 3: Build the Sauce
Add the tomato paste to the pot, cooking it for another minute to develop its flavor. Now, pour in the dry red wine, and use your spoon to deglaze the bottom of the pot. This step ensures all those delicious bits are incorporated into your sauce. Return the seared beef to the pot and add the crushed tomatoes, cinnamon, allspice, bay leaf, and beef broth. Season with salt and pepper, stir, and bring to a gentle simmer.
Step 4: Braise in the Oven
Cover the Dutch oven with a lid and transfer it to your preheated oven. Bake for 1 hour and 15 minutes, or until the beef is meltingly tender. While your kitchen fills with the mouthwatering scent of slow-cooked spices and tomatoes, resist the urge to peek — the oven is doing all the magic here!
Step 5: Add the Orzo and Finish Baking
Once the beef is perfectly tender, remove the bay leaf and stir in the orzo pasta. Return the pot to the oven, uncovered, and bake for another 20 to 25 minutes. Stir once halfway through to keep the orzo from sticking, and watch as it soaks up all the beautiful sauce. The result: a thick, hearty stew where every grain of orzo is infused with flavor.
Step 6: Rest and Serve
Let the Giouvetsi (Greek Beef Stew with Orzo) rest for 10 minutes on the counter. This little pause allows the orzo to finish plumping up and makes serving much easier. Top with plenty of grated cheese and a sprinkle of fresh parsley just before bringing the pot to the table — it’s irresistible!
How to Serve Giouvetsi (Greek Beef Stew with Orzo)
Garnishes
Nothing complements Giouvetsi (Greek Beef Stew with Orzo) better than a generous handful of grated kefalotyri or Parmesan cheese and a scattering of chopped fresh parsley. The cheese melts slightly from the heat, creating a creamy, savory finishing touch, while the parsley wakes everything up with a hit of green freshness.
Side Dishes
This hearty stew is delicious just on its own, but a crisp Greek salad with tomatoes, cucumber, olives, and feta brings balance and a refreshing contrast to the table. Warm, crusty bread is also highly recommended for sopping up the savory sauce — don’t miss a drop!
Creative Ways to Present
For a dramatic family-style presentation, bring the Dutch oven or a rustic clay dish straight to the table and serve communal scoops. If you’re hosting guests, portion the Giouvetsi (Greek Beef Stew with Orzo) into individual ovenproof bowls topped with cheese, then run them under the broiler for a bubbly, golden finish. The aroma and presentation never fail to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Giouvetsi (Greek Beef Stew with Orzo) keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making the next-day servings even more delicious. Just be sure to cool the stew completely before storing.
Freezing
This dish freezes very well. Portion cooled Giouvetsi (Greek Beef Stew with Orzo) in freezer-safe containers and freeze for up to two months. Since orzo can absorb more sauce over time, consider adding a splash of beef broth when reheating for best texture.
Reheating
To reheat, transfer the stew to a saucepan or ovenproof dish and add a bit of water or beef broth to loosen it up. Warm gently over low heat, stirring occasionally, or cover and bake at 325°F (165°C) until heated through. Finish with more grated cheese and parsley to refresh the flavors.
FAQs
Can I make Giouvetsi (Greek Beef Stew with Orzo) with other meats?
Absolutely! While beef is classic, you can also make this recipe with lamb or chicken. Both will bring their own unique character, and the technique remains essentially the same.
What is orzo, and can I substitute it?
Orzo is a rice-shaped pasta that’s perfect for soaking up sauce. If you don’t have orzo, you can use another small pasta like risoni, but orzo will give you the most authentic texture for Giouvetsi (Greek Beef Stew with Orzo).
Can I cook Giouvetsi (Greek Beef Stew with Orzo) in a ceramic or clay pot?
Yes, and many Greek families love to finish the dish in a clay or ceramic baking dish for extra rustic charm. Just transfer the stew after braising and add the orzo before baking uncovered.
Is there a vegetarian version of Giouvetsi?
For a vegetarian twist, you can skip the beef and build your sauce with lots of veggies (like mushrooms, zucchini, and eggplant) and use vegetable broth instead. Orzo’s versatility makes it a great companion for whatever hearty stew you dream up.
How do I know when the orzo is cooked perfectly?
The orzo should be soft but still hold its shape, with most of the sauce absorbed but not dry. Stir halfway through the final baking, and after resting, the texture should be tender and pleasantly saucy — just right for Giouvetsi (Greek Beef Stew with Orzo).
Final Thoughts
Few dishes say “welcome home” like a bubbling pot of Giouvetsi (Greek Beef Stew with Orzo). Whether you’re new to Greek cooking or it’s an old favorite, this recipe always delights with its deep flavors and cozy character. Gather your loved ones, serve up big hearty spoonfuls, and let every bite transport you to a sunlit Greek kitchen. You’re going to love every last taste!
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Giouvetsi (Greek Beef Stew with Orzo) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
A hearty and flavorful Greek beef stew with orzo called Giouvetsi. This traditional dish is a comforting meal full of tender beef, aromatic spices, and savory orzo pasta, baked to perfection in the oven. Topped with grated cheese and fresh parsley, it’s a satisfying and delicious main course that will warm your soul.
Ingredients
For the stew:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper, to taste
For the orzo:
- 1 1/2 cups orzo pasta
- 1/2 cup grated kefalotyri or Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Brown: Preheat the oven to 350°F (175°C). Brown the beef cubes in olive oil in a Dutch oven. Set aside.
- Sauté Onion and Garlic: Cook chopped onion until soft, then add garlic and cook briefly.
- Add Flavors: Stir in tomato paste, red wine, crushed tomatoes, spices, and beef broth. Season and simmer.
- Bake: Transfer to the oven, cover, and bake until beef is tender.
- Add Orzo: Stir in orzo, bake uncovered until cooked.
- Serve: Rest, then garnish with cheese and parsley before serving.
Notes
- Giouvetsi can also be made with lamb or chicken.
- If using a clay or ceramic baking dish, transfer the stew before adding the orzo and baking uncovered.
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