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beef giouvetsi

Beef Giouvetsi (Greek Beef Orzo Pasta) Recipe

Beef Giouvetsi is a comforting Greek dish featuring tender beef, orzo pasta, and a spiced tomato-based sauce. This one-pot meal is slow-cooked to perfection and topped with grated cheese for a hearty and satisfying dinner. Serve it family-style with crusty bread and a Greek salad for an authentic Mediterranean experience.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Greek
Servings 6 Servings
Calories 450 kcal

Ingredients
  

For the Beef:

  • 2 lbs 900 g beef chuck or stew meat cut into cubes
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced

For the Sauce:

  • 1 can 14 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp ground allspice
  • Salt and pepper to taste
  • 1 tsp sugar optional, to balance acidity

For the Pasta:

  • 1 ½ cups orzo pasta
  • 2 cups hot water or beef broth as needed

Optional Toppings:

  • Grated Kefalotyri cheese or Parmesan
  • Fresh parsley for garnish

Instructions
 

Sear the Beef:

  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove the beef and set aside.

Prepare the Sauce:

  • In the same pot, sauté the onion until softened, about 3-4 minutes.
  • Add the garlic and cook for another minute until fragrant.
  • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  • Add the crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar (if using). Mix well.

Simmer the Beef:

  • Return the seared beef to the pot and bring the mixture to a gentle simmer.
  • Cover and cook on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce is rich.

Add the Orzo:

  • Preheat your oven to 375°F (190°C).
  • Add the orzo to the pot, mixing it into the sauce.
  • If needed, add hot water or additional broth to ensure the orzo cooks evenly.
  • Transfer the pot to the oven (or continue cooking on the stovetop) and bake for 20-25 minutes, stirring occasionally, until the orzo is tender.

Serve:

  • Remove the cinnamon stick and bay leaves.
  • Sprinkle with grated Kefalotyri cheese and garnish with fresh parsley. Serve hot!
Keyword Beef Giouvetsi