Beef Giouvetsi braised beef and orzo

Beef Giouvetsi braised beef and orzo reminds me that some of the best meals come from taking your time and letting ingredients do their magic slowly. This Greek stew has been around forever for good reason – when you braise beef low and slow until it falls apart, then cook orzo right in that rich tomato sauce, something special happens.

I first tasted this dish at a small Greek restaurant years ago, and I was hooked by how those warming spices – cinnamon, allspice, nutmeg – transformed simple beef and tomatoes into something that tasted like it came from someone’s grandmother’s kitchen. The beef gets so tender it barely needs a fork, and the orzo absorbs all those deep flavors while it cooks, becoming almost creamy from the starches it releases. What I love most about beef Giouvetsi is how forgiving it is – you can make it on the stovetop, in the oven, or in a slow cooker, and it always turns out beautifully. The house fills with the most incredible aroma as it cooks, that combination of tomatoes and spices that makes everyone ask what’s for dinner. Your kitchen is about to smell incredible.

Why This Greek Stew Belongs in Your Recipe Box

This traditional dish became a cold-weather staple in my house because it delivers restaurant-quality results using techniques that actually work in a home kitchen. The combination of braised beef and orzo creates comfort food that satisfies on every level.

• Brings authentic Greek comfort food to your table
• Creates falling-apart tender beef through patient braising
• Uses a simple tomato sauce enhanced with warming spices
• Adapts to stovetop, oven, or slow cooker methods
• Tastes even better the next day as flavors continue melding
• Reheats easily for quick weeknight meals
• Works perfectly for cold winter days when you need real comfort

The Building Blocks

Beef chuck provides the perfect cut for slow braising. Cut into bite-sized cubes, it has enough marbling to stay moist during long cooking while developing incredible flavor.

Crushed tomatoes form the base of your braising liquid. I always crush canned tomatoes with my hands for the best texture – it gives you that rustic consistency that coats the orzo perfectly.

Red wine adds depth to the sauce. A quarter cup deglazes the pan and picks up all those flavorful brown bits that develop when you sear the beef.

Warming spices define this dish. Cinnamon, allspice, and nutmeg might seem unusual in a savory dish, but they create that distinctive Greek flavor that makes Giouvetsi special.

Orzo pasta cooks directly in the braising liquid. This rice-shaped pasta absorbs the sauce while releasing starch that makes everything creamy and cohesive.

Beef broth provides the liquid for braising and cooking the pasta. Three cups gives you enough to braise the meat and cook the orzo without drying out.

Betty’s Tested Technique

Step 1. I’ve learned that proper browning makes all the difference – heat oil in your large oven-safe pan over medium-high, season the beef cubes with salt and pepper, and brown them well on all sides, about 2-4 minutes per side, then set aside.

Step 2. Add the diced onion to the same pan and cook until tender, about 5 minutes, letting it pick up all those flavorful bits left from the beef.

Step 3. If using a carrot, add it now and cook for just a minute to start softening.

Step 4. Add the chopped garlic and tomato paste to the pan, mix everything together, and cook for a minute until fragrant.

Step 5. Pour in the red wine and deglaze the pan, using your wooden spoon to scrape up any brown bits stuck to the bottom as the wine sizzles and reduces.

Step 6. Add the broth, crushed tomatoes, cinnamon, allspice, nutmeg, bay leaves, and browned beef, mixing everything together thoroughly.

Step 7. Now choose your cooking method: bring to a boil then reduce heat and simmer covered on the stovetop, or cover and transfer to a preheated 275°F oven, or move everything to a slow cooker set on LOW.

Step 8. Through trial and error, I learned that patience pays off – cook the beef Giouvetsi until the meat is falling apart tender, which takes about 2-4 hours on stovetop or in the oven, or 8-10 hours on LOW in a slow cooker.

Step 9. Mix in the orzo pasta and continue cooking until tender – about 10 minutes on the stovetop at a boil, 10-15 minutes covered in the oven, or 10-15 minutes on HIGH in the slow cooker.

Step 10. Remove the bay leaves before serving and enjoy your tender, flavorful beef Giouvetsi.

How to Store and Enjoy Later

Store leftover beef Giouvetsi in an airtight container in the refrigerator. The wonderful thing about this dish is that leftovers actually get better with time as the flavors continue developing and melding together.

The orzo will continue absorbing liquid as it sits, so you might find the consistency thicker the next day. This is completely normal and actually quite delicious – the dish becomes almost creamy.

Reheating is easy on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen the consistency, and heat gently until warmed through.

Sides That Shine

This hearty Greek stew stands well on its own but pairs beautifully with simple sides that complement rather than compete with its rich flavors.

Braised Short Ribs – Another braised beef dish for comparison and inspiration.

Slow Braised Beef Short Ribs – Similar braising techniques create tender, flavorful beef.

Italian Pot Roast Stracotto – Another Mediterranean braised beef dish with warming spices.

Best Ground Beef Orzo Recipe – A quicker orzo dish for weeknight comparison.

Ground Beef Orzo Recipe – Another beef and orzo combination with different flavors.

Sun Dried Tomato Chicken Orzo – Shows orzo’s versatility in different preparations.

Garnish the beef Giouvetsi with fresh chopped parsley for color and brightness. Add a generous sprinkle of cheese like kefalotyri, mizithra, Parmesan, or pecorino romano for salty richness. Serve crusty bread alongside for soaking up every bit of that incredible sauce.

FAQs

Beef Giouvetsi (Braised Beef and Orzo)

Classic Greek stew where beef is slowly braised until falling apart tender in a tomato sauce with warming spices before adding orzo pasta. Perfect comfort food for cold winter days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 lb beef such as chuck or lamb, cut into bite sized cubes
• Salt and pepper to taste
• 1 onion diced
• 1 carrot shredded (optional)
• 3 cloves garlic chopped
• 3 tablespoons tomato paste
• 1/4 cup red wine or beef broth
• 3 cups beef broth or chicken broth, or vegetable broth
• 1 14.5 oz can tomatoes crushed with hands
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 dried bay leaves
• 1 cup orzo pasta gluten-free for gluten-free

Equipment

• Large oven safe pan
• Wooden spoon
• Slow cooker (optional)

Method

 

1. Heat the oil in a large oven safe pan over medium-high heat, add the beef seasoned with salt and pepper, and brown well, about 2-4 minutes per side, before setting aside.
2. Add the onion and cook until tender, about 5 minutes.
3. Add the carrot and cook for a minute.
4. Add the garlic and tomato paste, mix and cook for a minute.
5. Add the wine and deglaze the pan, scraping up any brown bits with a wooden spoon as the wine sizzles.
6. Add the broth, tomatoes, cinnamon, allspice, nutmeg, bay leaves, and beef. Mix well.
7. Choose your cooking method: (1) bring to a boil, reduce heat and simmer covered until beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to preheated 275°F oven and bake until tender, about 2-4 hours; OR (3) transfer to slow cooker and cook on LOW 8-10 hours or HIGH 4-6 hours.
8. Mix in the orzo and continue cooking: (1) bring to a boil and cook until orzo is tender, about 10 minutes; OR (2) cover, return to oven and cook until orzo is cooked, about 10-15 minutes; OR (3) cook on HIGH covered until orzo is cooked, about 10-15 minutes.
9. Remove the bay leaves and enjoy.

Notes

Can use lamb instead of beef. Can be made on stovetop, in oven, or in slow cooker. Often baked in casserole dish. Can use gluten-free orzo. Brown beef well for flavor. Deglaze pan with wine. Cook beef until falling apart tender. Crush tomatoes with hands for best texture.