Greek Beef Orzo Pasta (Giouvetsi) Recipe

If you’re craving a dish that’s bursting with rustic Mediterranean charm, let me introduce you to my absolute favorite: Greek Beef Orzo Pasta (Giouvetsi). This one-pot wonder combines tender, slow-cooked beef with luscious tomato sauce and perfectly cooked orzo pasta, creating a comforting meal that fills your kitchen with such inviting aromas you’ll want to dive in immediately. Giouvetsi is a classic Greek recipe that’s as satisfying as it is straightforward, delivering rich flavors melded together in every bite, making it a sure crowd-pleaser for family dinners or special gatherings.

Ingredients You’ll Need

To make this Greek Beef Orzo Pasta (Giouvetsi), you don’t need a long list of fancy ingredients, but each one plays a vital role in building deep, authentic flavors and perfect textures. From the hearty beef that melts in your mouth to the fragrant spices and tangy tomato paste, every component counts.

• 28 ounce chuck beef cubes: Ideal for slow cooking, chuck beef becomes tender and juicy, perfect for Giouvetsi.
• 1/2 tsp salt: Enhances the natural flavors of the beef and sauce.
• 1/4 tsp pepper: Adds a mild heat to balance the richness.
• 1/4 tsp allspice: Offers warm, aromatic notes that elevate the dish.
• 1/4 tsp nutmeg: Provides subtle sweetness and depth.
• 2 tbsp olive oil: For browning the beef and adding richness.
• 1/2 red onion, finely chopped: Brings a slight sweetness and texture.
• 2 garlic cloves, finely chopped: Adds savory punch and aroma.
• 3 tbsp tomato paste: The heart of the sauce, giving vibrant color and intense flavor.
• 1/4 cup red wine (optional): Adds complexity and tenderizes the meat beautifully.
• 300 g crushed canned tomatoes: Forms the base of the lush, thick sauce.
• 2 cups beef stock: Infuses the dish with savory goodness.
• 4 cups boiling water (divided): Used to properly cook the beef and orzo pasta.
• 3 bay leaves: Impart an earthy, herbal aroma.
• 2 cups orzo pasta: The star grain that soaks up all the flavors to perfection.

How to Make Greek Beef Orzo Pasta (Giouvetsi)

Step 1: Prepare and Season the Beef

Start by patting your chuck beef cubes dry and trimming any excess fat or sinew. Then, toss the beef with salt, pepper, allspice, and nutmeg to coat the meat evenly. This simple seasoning blend is key to a warm and fragrant flavor base, making every bite irresistibly delicious.

Step 2: Brown the Beef

Heat olive oil in a large, deep pot over high heat. Brown the beef cubes in batches to ensure they get a nice caramelized crust without crowding the pan. Once browned, return all the beef to the pot, add the chopped onion and garlic, and cook for about a minute until fragrant. Then stir in the tomato paste, scraping the bottom of the pot as it caramelizes to build that signature savory depth.

Step 3: Add Liquids and Simmer

Pour in the red wine if using, then add the beef stock, crushed tomatoes, 2 cups of boiling water, and bay leaves. Give everything a good stir, cover the pot with a lid, and bring to a gentle simmer. Reduce the heat to low and let it cook for about 90 minutes, or until the beef is tender enough to fall apart with a fork. This slow simmering brings all the flavors together beautifully.

Step 4: Cook the Orzo Pasta

Once the beef is tender, add the remaining 2 cups of boiling water and stir in the orzo pasta. Let it cook uncovered for about 20 minutes, stirring occasionally, until the orzo absorbs the flavorful sauce and becomes tender but not mushy. At this point, your Greek Beef Orzo Pasta (Giouvetsi) is nearly ready to enjoy.

How to Serve Greek Beef Orzo Pasta (Giouvetsi)

Garnishes

Nothing elevates Giouvetsi quite like a sprinkle of grated kefalotyri cheese or a handful of fresh parsley. The salty, aged cheese melts gently on top, adding a delightful bite, while parsley brightens the dish with a fresh, herbal note. Both are simple touches that make your presentation pop and flavor shine.

Side Dishes

This hearty Greek Beef Orzo Pasta (Giouvetsi) is a meal all on its own, but pairing it with crisp Greek salad or warm, crusty bread creates a well-rounded dining experience. The veggies and bread help balance the richness while keeping it authentically Mediterranean.

Creative Ways to Present

For a festive twist, serve Giouvetsi family-style in a big, rustic earthenware pot that invites everyone to dig in together. You can also portion it out in small bowls topped with a drizzle of good olive oil and fresh herbs for an elegant touch when entertaining guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers — though it’s so good you might not! — store the Giouvetsi in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making next-day servings incredibly satisfying and easy.

Freezing

This dish freezes beautifully, making it a perfect meal prep option. Cool completely, then portion into freezer-safe containers. You can freeze Giouvetsi for up to three months and thaw in the fridge overnight when ready to enjoy again.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, and adding a splash of water or stock if it looks dry. Microwave reheating works as well but stir halfway to ensure even warming. Either way, your Giouvetsi will taste just as appetizing as the first time.

FAQs

Can I use other types of meat instead of beef?

Absolutely! While chuck beef is traditional and perfect for slow cooking, chicken thighs can be an excellent alternative if you prefer poultry. The rich sauce works wonderfully with both.

Do I have to use red wine in this recipe?

Red wine adds a lovely depth and complexity, but it’s totally optional. If you skip it, simply replace the quantity with more beef stock for a similar consistency and flavor profile.

How can I tell when the beef is cooked perfectly?

The beef should be fork-tender and nearly falling apart after slow simmering for about 90 minutes. This ensures it’s soft and infused with all the delicious sauce flavors.

Can I prepare Greek Beef Orzo Pasta (Giouvetsi) in advance?

Yes! You can make it a day ahead — in fact, it often tastes even better the next day as the flavors have more time to develop.

What cheese is best for garnishing Giouvetsi?

Kefalotyri is traditional and wonderfully salty and sharp, but if you can’t find it, a good feta or Parmesan makes a fine substitute and complements the dish beautifully.

Final Thoughts

Greek Beef Orzo Pasta (Giouvetsi) isn’t just a meal; it’s a warm embrace on a plate. With its tender beef, rich tomato sauce, and comforting orzo pasta, it’s a dish that invites you to slow down, savor every bite, and feel connected to a timeless Greek tradition. Trust me, once you try making this classic recipe, it will become a beloved staple in your kitchen that you’ll reach for again and again.