Giouvetsi (Greek Beef Stew with Orzo) Recipe

Introduction

Giouvetsi is a comforting Greek beef stew cooked with tender orzo pasta in a rich tomato sauce. This hearty one-pot dish combines warm spices, savory beef, and creamy cheese for a truly satisfying meal perfect for family dinners.

Ingredients

• 2 tablespoons olive oil, divided
• 1 1/2 lb diced beef
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 1/2 cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• 2 cups (500 ml) chicken stock
• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced beef, sprinkle with a pinch of salt, and cook for 8-10 minutes, turning to brown all sides. Work in batches if needed to avoid overcrowding. Remove the beef with a slotted spoon and set aside.
2. Step 2: Add the remaining tablespoon of olive oil to the same pot. Sauté the diced onion and chopped garlic for 4-5 minutes until the onion is translucent.
3. Step 3: Pour in the red wine and cook for 1-2 minutes, allowing most of the liquid to evaporate.
4. Step 4: Stir in the tomato paste and crushed tomatoes along with the ground nutmeg, bay leaves, and cinnamon stick.
5. Step 5: Pour in the chicken stock and stir well. Return the browned beef to the pot and bring everything to a boil.
6. Step 6: Reduce the heat to low, cover the pot, and simmer for 45 minutes to let the flavors meld and the beef become tender.
7. Step 7: Remove the bay leaves and cinnamon stick from the stew.
8. Step 8: Stir in the orzo and cook uncovered for 15-20 minutes, stirring constantly to prevent sticking, until the orzo is tender. Add more chicken stock if the dish becomes too dry during cooking.
9. Step 9: Mix in the grated Kefalotyri or Parmesan cheese and adjust seasoning with salt and pepper to taste.
10. Step 10: Serve the giouvetsi hot, with extra grated cheese on top if desired.

Tips & Variations

• For a deeper flavor, marinate the beef in red wine and garlic a few hours before cooking.
• Substitute beef with lamb for a traditional twist.
• If Kefalotyri cheese isn’t available, Parmesan works perfectly as a flavorful alternative.
• Add a handful of chopped fresh parsley or oregano just before serving for a fresh herbal note.

Storage

Store leftover giouvetsi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water to loosen the sauce if it has thickened. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

While orzo is traditional, small pasta shapes like acini di pepe or small shells can be used as substitutes. Just adjust cooking time accordingly, as different pastas absorb liquid differently.

Is it possible to make giouvetsi vegetarian?

Yes, simply replace the beef with hearty vegetables like mushrooms, eggplant, or lentils. Use vegetable broth instead of chicken stock and follow the same cooking method for a delicious meat-free version.

Giouvetsi (Greek Beef Stew with Orzo) Recipe

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4.5 from 61 reviews

Giouvetsi is a traditional Greek beef stew slow-simmered with aromatic spices, rich tomato sauce, and tender orzo pasta. This comforting dish is enhanced with red wine and finished with a sprinkling of salty Kefalotyri or Parmesan cheese, delivering hearty Mediterranean flavors perfect for a cozy meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Beef and Stew Base

• 2 tablespoons olive oil, divided
• 1 1/2 lb diced beef
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 1/2 cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• 2 cups (500 ml) chicken stock
• Salt and freshly ground black pepper to taste

Orzo and Cheese

• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan cheese

Instructions

1. Brown the beef: Heat 1 tablespoon of olive oil in a heavy-bottomed pot such as a Dutch oven over medium heat. Add the diced beef, season lightly with salt, and cook for 8-10 minutes until browned on all sides. Work in batches if needed to avoid overcrowding. Remove the browned beef with a slotted spoon and set aside.
2. Sauté onion and garlic: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and finely chopped garlic, cooking for 4-5 minutes until the onion becomes translucent and fragrant.
3. Deglaze with wine: Pour in the red wine and cook for 1-2 minutes, allowing most of the liquid to evaporate while scraping up any browned bits from the pot bottom.
4. Add tomato and spices: Stir in the tomato paste and crushed tomatoes along with ground nutmeg, bay leaves, and cinnamon stick. Mix well to combine all ingredients.
5. Simmer the stew: Pour in the chicken stock and return the browned beef to the pot. Bring mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 45 minutes to tenderize the beef and meld the flavors.
6. Remove spices: After simmering, take out the bay leaves and cinnamon stick and discard them.
7. Cook the orzo: Stir in the orzo pasta and cook uncovered for 15-20 minutes until the orzo is tender. Stir constantly to prevent sticking, adding extra chicken stock if the mixture becomes too dry as the orzo absorbs liquid.
8. Finish with cheese and seasoning: Stir in the grated Kefalotyri or Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
9. Serve: Serve the giouvetsi hot, optionally topped with extra grated cheese for a rich final touch.

Notes

• Using a heavy-bottomed pot or Dutch oven ensures even cooking and prevents burning.
• Batch browning the beef avoids overcrowding, which helps develop a better sear and enhances flavor.
• Constant stirring during orzo cooking prevents it from sticking to the bottom of the pot.
• If you want a vegetarian version, substitute beef with hearty vegetables and use vegetable broth.
• Kefalotyri cheese adds authentic Greek flavor, but Parmesan is a good substitute if unavailable.
• Adding extra chicken stock during orzo cooking helps achieve a creamy consistency without dryness.

Keywords: Giouvetsi, Greek beef stew, orzo, tomato stew, Mediterranean recipe, traditional Greek dish