Classic Beef Giouvetsi with Tender Orzo Recipe

Introduction

Classic Beef Giouvetsi is a warm and comforting Greek dish featuring tender beef and orzo pasta baked in a rich tomato sauce. It’s perfect for cozy family dinners and impresses guests with its deep, savory flavors.

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz/400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine (optional)
• 4 cups beef broth or stock
• 1 cup orzo pasta
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• ½ cup grated Kefalotyri or Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches for 5-7 minutes, ensuring all sides are well seared. Remove and set aside.
3. Step 3: In the same pot, sauté the chopped onion for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the tomato paste and cook for 2 minutes to deepen flavors. Add crushed tomatoes and red wine if using, scraping the pot’s bottom to loosen browned bits. Let simmer for 5 minutes.
5. Step 5: Return the beef to the pot. Add oregano, thyme, bay leaf, salt, and pepper. Pour in the beef broth to mostly cover the beef.
6. Step 6: Bring to a gentle simmer on the stovetop, cover with the lid, and transfer to the oven. Braise for about 2 hours until the beef is fork-tender.
7. Step 7: Remove pot from the oven and place back on low heat. Stir in orzo pasta and cook uncovered, stirring occasionally, until orzo is tender and sauce mostly absorbed, about 15 minutes. Add extra broth or water if it becomes too dry.
8. Step 8: Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
9. Step 9: Serve hot topped with grated Kefalotyri or Parmesan and garnish with fresh parsley.

Tips & Variations

• Sear the beef well to lock in juices and boost flavor.
• Use brisket or short ribs as an alternative to beef chuck for tenderness.
• Swap orzo for ditalini pasta or rice if orzo is unavailable, adjusting cooking times accordingly.
• Replace red wine with red wine vinegar or extra beef broth if preferred.
• Use Parmesan or Pecorino Romano cheese if Kefalotyri is not accessible, or try a non-dairy cheese for dietary needs.
• Cook the beef low and slow in the oven for maximum tenderness.
• Keep orzo cooking uncovered and stir occasionally to prevent sticking and achieve the perfect texture.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. To freeze, cool completely and transfer to airtight containers; freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of broth to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Another Type of Meat?

Absolutely! While beef chuck is recommended for its tenderness, lamb or pork can be used instead. Cooking times may vary depending on the cut.

How Can I Make This Recipe Gluten-Free?

Substitute the orzo with gluten-free pasta or quinoa, adjusting cooking times as needed to ensure proper doneness.

Classic Beef Giouvetsi with Tender Orzo Recipe

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★★★★★

4.7 from 138 reviews

• Author: Lana
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x

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Description

Classic Beef Giouvetsi is a comforting Greek dish featuring tender, slow-braised beef chuck combined with orzo pasta in a rich tomato and red wine sauce. The orzo absorbs the delicious braising liquid, creating a hearty, flavorful meal topped with tangy Kefalotyri or Parmesan cheese. Ideal for cozy family dinners, this baked stew showcases traditional Mediterranean flavors and slow-cooking technique for melt-in-your-mouth beef.

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Ingredients

Scale 1x2x3x

For the Beef:

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil

For the Base:

• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz/400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine (optional)
• 4 cups beef broth or stock

For the Pasta:

• 1 cup orzo pasta
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For Serving:

• ½ cup grated Kefalotyri or Parmesan cheese
• Fresh parsley, chopped, for garnish

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Instructions

1. Prepping the Oven: Preheat your oven to 350°F (175°C) to prepare for braising the beef in a hot, stable environment.
2. Searing the Beef: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add beef cubes in batches to avoid overcrowding, and brown all sides well, about 5-7 minutes per batch. Remove and set aside once browned.
3. Sautéing the Aromatics: In the same pot, add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Building Flavor: Stir in tomato paste and cook for 2 minutes to deepen flavors. Add crushed tomatoes and optional red wine, scraping the pot’s bottom to loosen browned bits. Let simmer gently for 5 minutes.
5. Combining Ingredients: Return browned beef to the pot. Add dried oregano, dried thyme, bay leaf, salt, and pepper. Pour in beef broth, ensuring beef is mostly covered.
6. Braising the Beef: Bring the mixture to a gentle simmer on the stovetop. Cover the pot and transfer to the preheated oven. Braise for 2 hours until beef is fork-tender and easily shredded.
7. Adding the Orzo: Remove pot from oven carefully. Place it back on the stovetop over low heat and bring to a gentle simmer. Stir in orzo pasta and cook uncovered, stirring occasionally, for about 15 minutes until tender and most liquid is absorbed. Add more broth or water if it becomes too dry.
8. Final Seasoning: Remove the bay leaf and taste the dish. Adjust salt and pepper as needed.
9. Serving the Dish: Serve hot with a generous sprinkle of grated Kefalotyri or Parmesan cheese. Garnish with chopped fresh parsley for color and freshness.

Notes

• Substitute beef chuck with brisket or short ribs for similar tenderness and flavor.
• Use ditalini or rice if orzo pasta is unavailable; monitor cooking time accordingly.
• Red wine is optional; red wine vinegar or extra beef broth can be used instead.
• Kefalotyri cheese can be replaced with Parmesan, Pecorino Romano, or non-dairy cheese as needed.
• For gluten-free variations, replace orzo with gluten-free pasta or quinoa, adjusting cooking times.
• To ensure tender beef, sear well and braise low and slow in a covered pot.
• Leftovers freeze well for up to 3 months; reheat gently with a splash of broth to maintain moisture.
• This dish pairs well with side salads, crusty bread, roasted vegetables, or Greek yogurt dips.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Classic Beef Giouvetsi, Greek stew, orzo pasta, beef chuck recipe, baked beef and orzo, Mediterranean cuisine, comforting dinner, slow braised beef