If you love cozy, saucy meals that bring the warmth of the Mediterranean to your kitchen, this Greek Beef Orzo Pasta is your new favorite. Known as Giouvetsi in Greece, this dish combines tender beef simmered slowly in tomato sauce with tiny, rice-shaped orzo pasta that absorbs every drop of flavor.
The cinnamon stick and allspice add a signature Greek aroma that fills your home with comfort.It’s simple, hearty, and deeply satisfying — the kind of meal you make when you want dinner to taste like love and heritage.
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Why you’ll love this Greek Beef Orzo Pasta
This recipe delivers everything you crave in a comfort dish: flavor, warmth, and ease.
- One-pot meal with minimal cleanup
- Greek-inspired spices for rich, unique flavor
- Perfectly tender beef simmered to perfection
- Creamy orzo pasta that soaks up the sauce beautifully
- Family-friendly and freezer-friendly
- Elegant enough for guests, easy enough for weeknights
When I worked long days hauling freight, I’d come home craving something hearty but meaningful — food that reminded me of Sunday dinners. My mom always said, “A good stew feeds both your hunger and your patience.” This dish does exactly that.
If you love Mediterranean-style meals that balance comfort and freshness, you’ll also enjoy my Tomato Seafood Pasta, which captures that same slow-simmered flavor with a coastal twist.
Ingredients you’ll need For Greek Beef Orzo Pasta
Greek Beef Orzo Pasta starts with good beef, a few spices, and time to let the flavors develop.
For the Beef:
- 2 lbs (900 g) beef chuck or stew meat, cut into cubes — rich flavor and tenderness after simmering
- 2 tbsp olive oil — for browning
- 1 large onion, finely chopped — builds the aromatic base
- 3 garlic cloves, minced — for depth and warmth
For the Sauce:
- 1 can (14 oz) crushed tomatoes — the heart of the sauce
- 2 tbsp tomato paste — for richness and body
- 1 cup beef broth — adds savory depth
- 1 cinnamon stick — subtle, signature Greek flavor
- 2 bay leaves — classic Mediterranean note
- 1 tsp ground allspice — adds warmth and complexity
- Salt and pepper, to taste
- 1 tsp sugar (optional) — balances acidity
For the Pasta:
- 1½ cups orzo pasta — small rice-shaped pasta that soaks up sauce
- 2 cups hot water or beef broth — adjust as needed
Optional Toppings:
- Grated Kefalotyri cheese or Parmesan — for sharpness and salt
- Fresh parsley — brightens the dish
Optional Add-ons or Substitutes:
- Swap beef for lamb for a more traditional Greek version
- Use chicken broth for a lighter flavor
- Add roasted red peppers for a sweet contrast
- Replace orzo with ditalini pasta for a chunkier texture
- Sprinkle feta cheese for a creamy finish
If pasta dinners are your love language, you might also fall for my Garlic Steak Pasta, another rich and hearty skillet dish perfect for family dinners.
Step-by-step instructions
This recipe builds flavor through browning and slow simmering — the secret to Greek-style comfort food.
- Brown the beef.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season beef with salt and pepper, then brown in batches for 6–8 minutes until golden on all sides. (Don’t overcrowd the pan — browning is key to depth.)
- Add aromatics.
- Add onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook 30 seconds until fragrant.
- Build the sauce.
- Stir in tomato paste, crushed tomatoes, broth, cinnamon stick, bay leaves, allspice, and sugar (if using).
- Bring to a gentle simmer.
- Simmer the beef.
- Cover and cook on low heat for 1½–2 hours until beef is tender. Stir occasionally and add more broth if needed.
- Cover and cook on low heat for 1½–2 hours until beef is tender. Stir occasionally and add more broth if needed.
- Add the orzo.
- Once beef is tender, stir in the orzo and hot water (or broth).
- Simmer uncovered for 12–15 minutes, stirring often to prevent sticking. Add more liquid as needed to keep it saucy.
- Finish and serve.
- Discard cinnamon stick and bay leaves. Adjust seasoning.
- Sprinkle with grated cheese and parsley before serving.
Quick reminders:
- Don’t rush the simmer — patience develops richness.
- Stir the orzo frequently; it tends to cling to the bottom.
- The sauce should be thick enough to coat a spoon but not dry.
- Add extra broth if you prefer a stew-like texture.
For another cozy one-pot idea, check out my Chicken Sausage Pasta, which brings the same satisfying texture with lighter, everyday ingredients.
Expert tips for success
- Choose well-marbled beef for tenderness and flavor.
- Use high-quality tomato paste — it makes a big difference.
- If you prefer, brown the meat a day ahead to save time.
- Stir orzo constantly to avoid sticking or clumping.
- Don’t skip the cinnamon — it’s the flavor signature.
- Rest the dish for 10 minutes before serving to allow sauce to thicken.
- Store extra sauce separately to keep orzo from absorbing too much liquid overnight.
Serving suggestions
This dish is rich enough to stand on its own but shines with Mediterranean-style sides.
- Serve with crusty bread or garlic pita
- Add a side of roasted vegetables
- Pair with a crisp green salad
- Drizzle with lemon-infused olive oil before serving
- Garnish with extra herbs for freshness
A glass of sparkling water with lemon is all you need to complete this meal.
Storing and reheating
How to store it:
- Cool completely before storing.
- Store in airtight containers for up to 4 days.
- Freeze for up to 2 months without the cheese topping.
How to reheat it:
- Reheat on the stovetop with a splash of broth to loosen the sauce.
- Warm gently to prevent overcooking the orzo.
- Add fresh parsley and a drizzle of olive oil before serving.
Nutrition facts (per serving)
- Calories: 485
- Protein: 34g
- Carbohydrates: 38g
- Fat: 20g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
- Iron: 25% DV
Frequently asked questions
Can I make this in a slow cooker?
Yes! Brown the beef and onions first, then transfer to a slow cooker with the sauce ingredients. Cook on low for 6–7 hours, add orzo during the last 20 minutes.
Can I use ground beef instead?
You can, but the texture will be more like a skillet pasta than a stew. Still delicious!
Is the cinnamon flavor strong?
No — it adds a gentle warmth, not sweetness. It’s the secret to authentic Greek depth.
Final thoughts
This Greek Beef Orzo Pasta is the kind of dish that reminds you of why slow-cooked food matters — the depth, the aroma, and the comfort in every bite. It’s Greek hospitality in a bowl, rich enough for Sunday dinner yet easy enough for a weeknight.
- Tender beef in a rich tomato sauce
- Comforting orzo with a velvety texture
- The perfect marriage of Greek spice and home-cooked warmth
Greek Beef Orzo Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches for 6–8 minutes until golden on all sides.
- Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, crushed tomatoes, beef broth, cinnamon stick, bay leaves, allspice, and sugar (if using). Bring to a gentle simmer.
- Cover and cook on low heat for 1½–2 hours until beef is tender. Stir occasionally and add more broth if needed.
- Once beef is tender, stir in orzo and 2 cups of hot water or broth. Simmer uncovered for 12–15 minutes, stirring often. Add more liquid as needed to keep it saucy.
- Discard cinnamon stick and bay leaves. Adjust seasoning. Serve with grated Parmesan and chopped parsley.
Nutrition
Notes
- Cinnamon stick and bay leaves are removed before serving.
- Parmesan is optional but adds a great salty contrast.
- Resting before serving helps the orzo absorb flavors without overcooking.
