Beef Giouvetsi is the kind of dish that brings the whole house to the table before you even call them. The aroma of simmering beef, tomatoes, and spices fills the air with something warm and inviting — the smell of slow comfort. This Greek classic has all the makings of a perfect family dinner: tender beef, saucy pasta, and the kind of deep flavor that makes you want seconds.
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Why You’ll Love This Beef Giouvetsi Recipe
Giouvetsi (pronounced “you-vet-see”) is a beloved Greek comfort meal — slow-cooked beef in tomato sauce finished with orzo pasta. It’s rustic, rich, and simple enough for a weeknight yet special enough for a Sunday dinner.
- Tender, slow-simmered beef in aromatic sauce
- Classic Mediterranean comfort food
- Cooks easily in one pot or Dutch oven
- Kid-friendly and hearty
- Perfect make-ahead meal for busy weeks
- Pairs beautifully with salads or roasted veggies
I first made this dish after a trip through a small Greek diner near Dallas. The cook there reminded me a lot of my mom — apron stained, wooden spoon in hand, cooking by instinct. She told me, “Jake, slow food tastes like love,” and I never forgot that. Beef Giouvetsi fits right into that philosophy: humble ingredients made extraordinary with patience and care.
Ingredients You’ll Need
This recipe uses simple Mediterranean pantry staples that transform into a flavorful baked stew. The key is balancing the warmth of cinnamon and allspice with the richness of tomato and beef.
Main Ingredients (for the beef)
- 2 lbs (900 g) beef chuck or stew meat, cut into cubes – the perfect cut for long simmering
- 2 tbsp olive oil – adds richness and helps the beef brown beautifully
- 1 large onion, finely chopped – adds sweetness to the base
- 3 garlic cloves, minced – for that essential savory depth
For the Sauce
- 1 can (14 oz) crushed tomatoes – the foundation of the sauce
- 2 tbsp tomato paste – deepens the flavor and color
- 1 cup beef broth – keeps everything juicy and rich
- 1 cinnamon stick – gives authentic Greek warmth
- 2 bay leaves – aromatic and classic
- 1 tsp ground allspice – adds depth and complexity
- 1 tsp sugar (optional) – balances acidity if needed
- Salt and pepper to taste – adjust to your liking
For the Pasta
- 1 ½ cups orzo pasta – small rice-shaped pasta that soaks up flavor
- 2 cups hot water or beef broth (as needed) – for perfect orzo texture
Optional Toppings
- Grated Kefalotyri cheese or Parmesan – adds a salty, nutty finish
- Fresh parsley for garnish – a touch of color and freshness
Optional Add-Ons or Substitutes
- Use lamb instead of beef for a more traditional Greek twist
- Swap Parmesan for feta if you prefer a tangy finish
- Add a pinch of oregano for a herby edge
- Replace bay leaves with a sprig of rosemary
- Try whole wheat orzo for extra fiber
- Serve with a drizzle of extra virgin olive oil for shine and flavor
Step-by-Step Instructions
This dish is slow, soulful cooking — the kind where time does most of the work. You’ll brown, simmer, then bake everything to finish with that perfect thickened sauce.
- Brown the Beef: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides. (That caramelized crust is pure flavor.)
- Sauté the Base: Add onions and garlic. Cook until soft and golden, about 5 minutes. (The aroma should be mouthwatering already.)
- Build the Sauce: Stir in crushed tomatoes, tomato paste, beef broth, cinnamon stick, bay leaves, allspice, sugar, salt, and pepper. Bring to a gentle boil.
- Simmer the Beef: Reduce heat to low, cover, and simmer for 1 ½ hours or until beef is fork-tender. (Slow cooking is the secret here.)
- Add the Orzo: Stir in orzo and additional hot water or broth. Simmer uncovered for 15 minutes, stirring often so the pasta doesn’t stick.
- Bake to Finish (optional): Transfer the pot to a 350°F (175°C) oven for 20 minutes. (This gives the sauce that baked richness.)
- Garnish and Serve: Remove cinnamon stick and bay leaves. Sprinkle with grated cheese and fresh parsley before serving.
Expert Tips for Success
Beef Giouvetsi rewards those who cook with patience and care. Here’s how to get the most flavor and texture every time:
- Use a heavy Dutch oven for even cooking
- Sear beef in batches for a proper crust
- Simmer slowly — low and steady wins
- Add a bit of broth at the end if sauce feels too thick
- Bake uncovered to deepen the tomato flavor
- Always remove the cinnamon stick before serving
- Let it rest 10 minutes before plating
If you love warm, saucy dishes like this, try pairing it with Hearty Cabbage Beef Bake or spooning it alongside Egyptian Beef Goulash for a Mediterranean-inspired meal lineup.
Serving Suggestions
Giouvetsi shines as a main dish that doesn’t need much on the side — but these pairings make it even better.
- With a crisp green salad and lemon vinaigrette
- Served with Garlic Parmesan Dinner Rolls
- A side of roasted vegetables or grilled zucchini
- Topped with crumbled feta or extra Parmesan
- With a slice of rustic bread to soak up the sauce
- As part of a Greek-themed dinner night
However you serve it, this dish always feels special — it’s homey, hearty, and rich enough to impress any guest.
Storing and Reheating
Beef Giouvetsi stores beautifully, and the flavors deepen overnight, making it perfect for leftovers.
How to Store It
- Cool completely before storing
- Keep in airtight containers
- Refrigerate for up to 4 days
- Freeze for up to 3 months
- Thaw overnight in the fridge before reheating
How to Reheat It
- Warm on the stove over medium heat, adding a splash of broth
- Microwave in 1-minute intervals, stirring each time
- For best texture, reheat covered to keep moisture in
- Add a drizzle of olive oil before serving to refresh flavors
This dish reheats like a dream — even better the next day when the orzo has absorbed all that rich tomato sauce.
Nutrition Facts
Per serving (1 generous bowl):
- Calories: 460 kcal
- Protein: 38g
- Carbohydrates: 32g
- Fat: 18g
- Saturated Fat: 5g
- Fiber: 3g
- Sodium: 680mg
- Sugar: 6g
- Calcium: 90mg
- Iron: 4mg
A hearty, balanced meal packed with protein and flavor — ideal for family dinners or meal prep.
Frequently Asked Questions
Can I make Beef Giouvetsi ahead of time?
Yes! Cook the beef and sauce a day in advance. When ready to serve, reheat and add cooked orzo for a quick finish.
Can I use another type of pasta?
You can, but orzo is traditional. Small pasta like ditalini or macaroni can work in a pinch.
Is this recipe freezer-friendly?
Absolutely. Just cool it fully before freezing and reheat gently with added broth.
Final Thoughts
Beef Giouvetsi is the kind of dish that brings people together — warm, rich, and straight from the heart. It’s slow-cooked comfort food with a touch of Greek soul, perfect for those nights when you want something hearty but soulful.
- Take your time with the simmer
- Let flavors deepen naturally
- Serve it with love — that’s what makes it special
Every bite feels like a hug in a bowl — one that reminds you why homemade meals will always taste better.
Beef Giouvetsi (Greek Orzo Stew)
Ingredients
Equipment
Method
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef cubes until browned on all sides.
- Add chopped onion and minced garlic. Cook until soft and golden, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, 1 cup beef broth, cinnamon stick, bay leaves, allspice, sugar, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 90 minutes until beef is fork-tender.
- Stir in orzo pasta and 2 cups hot water or beef broth. Simmer uncovered for 15 minutes, stirring often to prevent sticking.
- Optional: Transfer pot to a 350°F (175°C) oven and bake uncovered for 20 minutes.
- Remove cinnamon stick and bay leaves. Garnish with grated cheese and fresh parsley before serving.
Nutrition
Notes
- Times estimated from method defaults due to missing explicit durations. No alcohol or pork products used.
- Parmesan used as substitute for traditional Kefalotyri where applicable.
