Beef Giouvetsi is a comforting Greek dish that combines tender beef chunks with orzo pasta in a rich tomato-based sauce. This one-pot meal features warm spices like cinnamon and oregano, creating a deliciously hearty stew that’s perfect for family dinners.
Why You’ll Love This Recipe
This delightful beef and orzo stew brings Mediterranean flavors right to your dinner table. You’ll love how the beef becomes incredibly tender as it slowly simmers, infusing the broth with rich flavor. The orzo pasta absorbs all those savory juices, creating a dish that’s both comforting and satisfying. It’s a complete one-pot meal that’s impressive enough for guests but simple enough for weeknight dinners. The unique combination of cinnamon and oregano offers a distinctive Greek flavor profile that makes this dish truly special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil serves as the foundation for this dish, helping to brown the beef and sauté the aromatics while adding a subtle Mediterranean flavor.
Beef stew meat is the protein star, becoming wonderfully tender through the slow cooking process. Choose chuck roast cut into cubes if pre-cut stew meat isn’t available, as it has excellent marbling that breaks down beautifully during cooking.
Onion and garlic form the aromatic base of this dish, providing depth and savory notes that complement the beef perfectly.
Diced tomatoes create the foundation for the sauce, offering bright acidity that balances the rich meat. Their natural sweetness intensifies during cooking.
Beef broth adds savory depth and provides the liquid needed to tenderize the meat and cook the orzo. You can substitute chicken broth in a pinch, though the flavor profile will be slightly different.
Orzo pasta is the traditional choice for authentic giouvetsi. This rice-shaped pasta absorbs the flavorful broth while maintaining a pleasant texture.
Dried oregano brings an essential Greek flavor to the dish. Fresh oregano can be substituted if available, just use three times the amount.
Cinnamon might seem surprising in a savory dish, but it’s characteristic of Greek cuisine and adds a subtle warmth and complexity that elevates the entire stew.
Salt and pepper are crucial for seasoning the dish properly. Add gradually and taste as you go.
Fresh parsley brightens the finished dish with color and a fresh, herbaceous flavor that cuts through the richness of the stew.
Directions
- Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. Remove the beef from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the diced tomatoes, beef broth, oregano, cinnamon, and browned beef to the pot. Bring to a simmer, cover, and cook for 1 hour, until the beef is tender.
- Stir in the orzo and cook for an additional 10-12 minutes, until the orzo is tender and the sauce has thickened.
- Season with salt and pepper to taste, then garnish with fresh parsley.
Servings and Timing
This recipe makes 4 generous servings, perfect for a family meal. Each serving contains approximately 480 calories. The preparation time is about 10 minutes, with a cooking time of 1 hour and 15 minutes, bringing the total time to 1 hour and 25 minutes. While it requires some simmering time, most of the cooking is hands-off, allowing you to prepare other dishes or relax while the delicious aromas fill your kitchen.
Variations
Mediterranean Giouvetsi: Add olives, bell peppers, and a sprinkle of feta cheese before serving for a Mediterranean twist.
Lamb Giouvetsi: Substitute lamb for beef for a more traditional Greek version with a richer flavor profile.
Chicken Giouvetsi: Use chicken thighs instead of beef and reduce the simmering time to 30 minutes for a lighter version.
Vegetable-Forward: Add diced carrots, celery, and zucchini with the onions for added nutrition and texture.
Spicy Giouvetsi: Include a pinch of red pepper flakes or a diced chili pepper for those who enjoy heat.
Herbed Giouvetsi: Enhance the herb profile with the addition of rosemary, thyme, or bay leaves.
Storage/Reheating
Refrigeration: Store leftover Beef Giouvetsi in an airtight container in the refrigerator for up to 3-4 days. The flavors often intensify after a day, making leftovers particularly delicious.
Freezing: This dish freezes well for up to 3 months. Portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
Reheating: The orzo will absorb more liquid as it sits, so add a splash of broth or water when reheating. Warm over medium-low heat on the stovetop, stirring occasionally to prevent sticking. Alternatively, microwave in a covered container, stirring halfway through heating time.
Refreshing: Add a sprinkle of fresh herbs and a drizzle of olive oil after reheating to brighten the flavors of leftover giouvetsi.
FAQs
Can I make Beef Giouvetsi in a slow cooker?
Yes, this recipe adapts beautifully to a slow cooker. Brown the beef and sauté the aromatics as directed, then transfer everything except the orzo to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the orzo during the last 30 minutes of cooking time.
What cuts of beef work best for Giouvetsi?
Chuck roast, bottom round, or shoulder cuts work best as they become tender with slow cooking. Look for meat with good marbling for the most flavor and tenderness.
Can I substitute the orzo with another pasta?
While orzo is traditional, you can substitute other small pasta shapes like ditalini or small shells. Cooking times may vary slightly, so check for doneness accordingly.
Why is my Giouvetsi too soupy/too dry?
For soupy giouvetsi, continue cooking uncovered to reduce liquid, or add a bit more orzo. If too dry, add additional broth. Remember that orzo continues to absorb liquid as it sits.
Is cinnamon really necessary in this recipe?
Cinnamon is a distinctive element in Greek cuisine and gives Giouvetsi its authentic flavor. While you can omit it, we recommend trying it at least once for the traditional experience.
Can I make this dish vegetarian?
Absolutely! Substitute the beef with mushrooms, chickpeas, or eggplant, and use vegetable broth instead of beef broth for a delicious vegetarian version.
What should I serve with Beef Giouvetsi?
This is essentially a complete meal, but a simple Greek salad, crusty bread, or steamed vegetables make excellent accompaniments.
Can I prepare Giouvetsi in advance?
Yes, you can prepare the beef portion a day ahead and refrigerate. When ready to serve, reheat the beef mixture, then add the orzo and complete the cooking process.
Is Giouvetsi spicy?
Traditional Giouvetsi is not spicy but rather warmly spiced with cinnamon and oregano. You can add red pepper flakes if you prefer some heat.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute about 4-5 fresh tomatoes, peeled and diced, for the canned tomatoes. You may need to add a bit more liquid and cooking time.
Conclusion
Beef Giouvetsi embodies the comforting essence of Greek home cooking with its rich flavors and hearty ingredients. This one-pot wonder transforms simple ingredients into a memorable meal through slow simmering and thoughtful seasoning. The combination of tender beef, tomato-infused orzo, and warm spices creates a dish that feels both rustic and sophisticated. Whether served for a family dinner or special gathering, Giouvetsi offers a delicious introduction to Greek cuisine that’s sure to become a regular in your meal rotation. The beauty of this recipe lies in its simplicity and depth of flavor – proof that good food doesn’t have to be complicated to be exceptional.
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Beef Giouvetsi: A Traditional Greek Beef and Orzo Stew
Beef Giouvetsi is a traditional Greek dish made with tender beef, orzo pasta, tomatoes, and aromatic spices, resulting in a hearty and flavorful one-pot meal.
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. Remove the beef from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the diced tomatoes, beef broth, oregano, cinnamon, and browned beef to the pot. Bring to a simmer, cover, and cook for 1 hour, until the beef is tender.
- Stir in the orzo and cook for an additional 10-12 minutes, until the orzo is tender and the sauce has thickened.
- Season with salt and pepper to taste, then garnish with fresh parsley.
Notes
- This dish is best served immediately after cooking while the orzo is tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to retain the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3.5g
- Protein: 30g
- Cholesterol: 70mg
