The Heart of Beef Giouvetsi with Orzo and Tomato Recipe
There’s something truly comforting about a dish that tells a story with every bite, and Beef Giouvetsi with Orzo and Tomato Recipe does just that. It’s that cozy, slow-cooked meal that fills your kitchen with warm spice and rich tomato aromas—perfect for a relaxed weekend dinner or whenever you need a hug on a plate.
I love how the tender chunks of beef soak up the silky tomato sauce, while the orzo absorbs all those savory juices, turning soft and slightly caramelized at the edges. Cooking this recipe side-by-side feels like a little celebration of patience and flavor layering, and you’ll notice how every step builds a depth that’s uniquely satisfying.
Whether it’s your first time making giouvetsi or you’re revisiting an old friend, I’m here to guide you through every step, so your final dish is as warming and vibrant as the tradition behind it.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Beef chuck or stewing beef: Full of flavor and perfect for slow cooking to tender, silky bites. Swap with lamb chunks for a richer, gamey taste.
- Orzo pasta: Absorbs sauce beautifully and gives a creamy texture. If unavailable, use small pasta shapes like acini di pepe or even rice, though cooking times vary.
- Onion and garlic: The aromatic foundation that softens into golden sweetness. Shallots can work as a milder substitute.
- Crushed tomatoes or passata: Creates a rich, tangy sauce with natural sweetness. Canned diced tomatoes are fine—just crush them slightly before cooking.
- Olive oil: For searing and sautéing—extra virgin adds fruitiness, but regular olive oil is fine.
- Red wine (optional): Adds acidity and depth. If you skip it, a splash of balsamic vinegar or extra broth works in a pinch.
- Beef broth: Brings savory richness and keeps the dish juicy. For vegetarians, substitute vegetable broth and swap beef with mushrooms or jackfruit.
- Bay leaf: Offers subtle herbal warmth. You could add a sprig of fresh thyme instead.
- Ground cinnamon or allspice: Adds a hint of exotic warmth that brightens the sauce without overpowering.
- Salt and pepper: To taste—season gradually as the sauce reduces.
- Grated kefalotyri, parmesan, or pecorino: Final touch of salty, nutty umami that melts into the orzo.
Before You Begin
Ready in about 20 minutes plus a couple hours of slow cooking, this Beef Giouvetsi with Orzo and Tomato Recipe rewards your patience with tender, sauce-soaked bliss. I always like to gather and prep my ingredients first—chop the onion and garlic, measure the orzo and liquids—so the cooking flows smoothly.
Set your oven to 325°F (160°C) if you plan to finish stewing the beef there, or plan to use low stove heat. Having everything staged lets you enjoy each step without rushing.
What You’ll Need
Essential tools to make Beef Giouvetsi with Orzo and Tomato Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
Gather a large Dutch oven or heavy-bottomed pot for searing and simmering, a wooden spoon to gently stir without breaking the beef, and a sturdy baking dish if your pot isn’t oven-safe for the final bake. A good paring knife or chef’s knife will make prep a breeze, and a grater for your cheese topping.
How to Make Beef Giouvetsi with Orzo and Tomato Recipe
- Heat olive oil in your Dutch oven over medium-high until shimmering. This helps develop a crispy, caramelized crust on the beef chunks, locking in their juices.
- Sear the beef in batches without crowding the pot. You’ll hear that satisfying sizzle as the edges turn a rich mahogany. Remove and set aside — don’t skip this step; it builds deep flavor.
- Add chopped onion and garlic to the same pot. Sauté them, stirring often, until they soften and turn golden, releasing their sweet aroma — this base layer is key to your sauce’s warmth.
- Deglaze the pot with red wine if you’re using it, scraping up those caramelized bits stuck to the bottom. If not, add a splash of broth here instead; this fond holds a lot of flavor.
- Add crushed tomatoes, beef broth, bay leaf, and ground cinnamon or allspice. Season with salt and pepper. Stir everything together and bring to a gentle simmer — this simmer time helps flavors mingle beautifully.
- Return the beef to the pot. Cover, lower the heat, and let it cook slowly for 1.5 to 2 hours, or place it in a 325°F oven. You’ll know it’s ready when the meat is so tender it almost falls apart with a fork.
Pro-Level Pointers
Use a heavy-bottomed pot to encourage even browning without scorching. Don’t rush the beef sear — it should smell nutty and look deeply golden. When the stew simmers, keep the lid slightly ajar if you want a thicker sauce before baking.
- Preheat your oven to 375°F (190°C). Remove the bay leaf from the pot, then stir in the orzo gently — the starchy pasta will soak up the juices and soften during baking.
- Transfer the mixture to a baking dish if your pot isn’t oven-safe. Bake uncovered for 20–25 minutes, stirring once halfway through. The orzo should be tender but slightly firm, and the sauce will thicken into a luscious coating.
- Sprinkle with grated cheese just before serving. I love the salty punch from kefalotyri or pecorino, but parmesan works beautifully too. Let it rest a few minutes so the cheesy steam melts into every bite.
Creative Variations for Beef Giouvetsi with Orzo and Tomato Recipe
- Add chopped roasted red peppers or sun-dried tomatoes into the sauce for a sweeter, smoky layer.
- Swap beef for cubed lamb or a mix of beef and pork to deepen the meat flavor.
- Stir in fresh herbs like rosemary or oregano just before baking for a bright, aromatic touch.
- Use gluten-free pasta or brown rice for a gluten-free version, adjusting cooking times accordingly.
- For an extra creamy finish, swirl in a dollop of Greek yogurt or crème fraîche at serving.
- Top with toasted pine nuts or walnuts for crunchy contrast just before serving.
Storage, Freezing & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight, and the orzo thickens; add a splash of broth when reheating to loosen the sauce.
- Freeze: Cool the dish completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the oven.
- Reheat: Warm over low heat to prevent beef from drying out, adding extra broth or water as needed. A splash of olive oil refreshed before serving lifts the texture.
Beef Giouvetsi with Orzo and Tomato Recipe FAQs
- Can I skip the red wine? Absolutely! It adds depth but isn’t essential. A little extra broth and a splash of vinegar keep acidity balanced.
- What’s the best cut of beef for this recipe? Choose chuck or stewing beef with good marbling — they become tender and flavorful after slow cooking.
- How can I tell when the orzo is perfectly cooked? It should be tender but still hold its shape with a slight bite. Check around 20 minutes baking time.
- Can I make this in advance? Yes! It tastes even better the next day and reheats beautifully.
- Is there a vegetarian version? Try mushrooms or eggplant instead of beef and use vegetable broth for a hearty plant-based giouvetsi.
Beef Giouvetsi with Orzo and Tomato Recipe
Beef Giouvetsi is a traditional Greek comfort dish featuring tender beef chunks slow-cooked with aromatic spices, crushed tomatoes, and orzo pasta. The recipe involves searing the beef, simmering it in a flavorful tomato and broth sauce, then baking with orzo to create a rich, hearty meal topped with savory grated cheese.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Ingredients
Meat and Pasta
- 2 lbs beef chuck or stewing beef, cut into chunks
- 1 1/2 cups orzo pasta
Vegetables and Aromatics
- 1 onion, chopped
- 3 garlic cloves, minced
Liquids and Seasonings
- 1 1/2 cups crushed tomatoes or tomato passata
- 2 tablespoons olive oil
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 1 bay leaf
- 1/4 teaspoon ground cinnamon or allspice
- Salt and pepper, to taste
Toppings
- Grated kefalotyri, parmesan, or pecorino cheese (for topping)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef chunks on all sides until a deep caramelized crust forms, then remove the beef and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the same pot. Cook, stirring frequently, until they become soft and golden, releasing their sweet flavor.
- Deglaze and Build Sauce: Pour in the red wine to deglaze the pot, scraping up any browned bits. Then add crushed tomatoes, beef broth, bay leaf, ground cinnamon or allspice, salt, and pepper. Stir well to combine.
- Simmer the Beef: Return the seared beef to the pot. Bring the mixture to a simmer, cover, and cook over low heat on the stove or place in the oven at 325°F (163°C) for 1.5 to 2 hours until the beef is tender and richly flavored.
- Add Orzo and Bake: Preheat the oven to 375°F (190°C). Remove the bay leaf from the pot and stir in the orzo pasta. Transfer the mixture to a baking dish if your pot is not oven-safe. Bake uncovered for 20 to 25 minutes, stirring once halfway through, until the orzo is cooked and the sauce has thickened beautifully.
- Finish and Serve: Sprinkle the dish generously with grated kefalotyri, parmesan, or pecorino cheese. Let the Giouvetsi rest for a few minutes before serving to allow flavors to meld and the cheese to slightly melt.
Notes
- Using red wine is optional but adds depth to the sauce.
- Alternatively, you can cook the entire dish on the stovetop; just stir in the orzo and cook covered until tender.
- For a richer taste, use beef broth instead of water when cooking.
- Kefalotyri cheese is traditional, but parmesan or pecorino make great substitutes.
- For best texture, do not overcook the orzo during baking; check toward the end of the cooking time.
