Beef Giouvetsi Greek Orzo Pasta (Print)
Tender beef, orzo pasta, and spiced tomato sauce come together for a comforting Greek classic with a cheesy finish.
# Ingredients:
→ For the Beef
01 -
900 g beef chuck or stewing beef, cut into cubes
02 -
2 tablespoons olive oil
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
→ For the Sauce
05 -
400 g can crushed tomatoes
06 -
2 tablespoons tomato paste
07 -
240 ml beef broth
08 -
1 cinnamon stick
09 -
2 bay leaves
10 -
1 teaspoon ground allspice
11 -
Salt and black pepper, to taste
12 -
1 teaspoon sugar, optional
→ For the Pasta
13 -
225 g orzo pasta
14 -
480 ml hot water or beef broth, as needed
→ Optional Toppings
15 -
Grated Kefalotyri cheese or Parmesan
16 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
02 -
In the same pot, sauté the onion until softened, 3–4 minutes. Add garlic and cook for 1 minute until aromatic. Stir in tomato paste and cook for 1–2 minutes to intensify the flavor.
03 -
Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and sugar if desired. Mix well and return the seared beef to the pot.
04 -
Bring the mixture to a gentle simmer. Cover and cook on low heat for 90–120 minutes, stirring occasionally, until the beef is tender and sauce is rich.
05 -
Preheat oven to 190°C. Stir orzo pasta into the pot. If necessary, add hot water or extra broth so orzo can cook evenly submerged in liquid.
06 -
Transfer the pot to the oven (or continue on the stovetop) and bake for 20–25 minutes, stirring once or twice, until orzo is just tender and has absorbed most of the liquid.
07 -
Remove cinnamon stick and bay leaves. Scatter with grated Kefalotyri or Parmesan and chopped parsley. Serve hot, ideally with crusty bread and Greek salad.
# Notes:
01 -
Add extra broth or water during baking if the orzo absorbs liquid too quickly. For enhanced depth, rest the dish 10 minutes before serving.