Can I substitute the beef?

Yes! Lamb works beautifully in this dish, or even chicken for a lighter twist.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to loosen the orzo.

Can I freeze Beef Giouvetsi?

Absolutely. Just note that orzo can soften a bit after freezing, so for best texture, freeze the beef and sauce without the pasta, then cook fresh orzo when serving.

Beef Giouvetsi: 5 Irresistible Reasons to Try

Name: Beef Giouvetsi (Greek Beef Orzo Pasta)
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Cuisine: Greek
Ingredients: 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; 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); 1 ½ cups orzo pasta; 2 cups hot water or beef broth (as needed); Grated Kefalotyri cheese (or Parmesan); Fresh parsley for garnish

Description

Beef Giouvetsi is a cozy Greek comfort dish made with tender beef, rich tomato sauce, and orzo pasta. Perfect for busy nights or weekend family dinners, this flavorful recipe can also be adapted for a crock pot.

Ingredients

Scale

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

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Instructions

Sear the Beef – Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Build the Sauce – In the same pot, sauté onion until softened (about 3–4 minutes). Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1–2 minutes. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar (if using). Mix well.
Slow Simmer – Return beef to the pot, bring to a gentle simmer, cover, and cook on low for 1.5–2 hours, until beef is tender and sauce is rich.
Add the Orzo – Preheat oven to 375°F (190°C). Stir orzo into the sauce. Add hot water or broth if needed. Transfer to the oven and bake 20–25 minutes, stirring occasionally, until orzo is tender.
Serve – Remove cinnamon stick and bay leaves. Top with grated Kefalotyri cheese and fresh parsley. Serve hot.

Notes

For a Crock Pot Beef Giouvetsi, sear beef and sauté onion/garlic first, then transfer everything except orzo to the slow cooker. Cook on low for 6–7 hours. Add orzo in the last 30–40 minutes with extra broth.
This dish tastes even better the next day as the flavors deepen.
Kefalotyri cheese gives the most authentic Greek flavor, but Parmesan is a great substitute.

Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Category: Dinner
Method: Slow Simmer + Oven Bake
Cuisine: Greek

Nutrition

Serving Size: 1 Serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg