Name: Beef Giouvetsi
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 lbs beef chuck or stew meat, cut into chunks; 2 tablespoons olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; ½ cup dry red wine; 1 can (15 oz) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; Salt and black pepper, to taste; 3 cups beef broth, divided; 1½ cups uncooked orzo pasta; ½ cup grated Kefalotyri or Parmesan cheese (plus more for serving); Fresh parsley, chopped (optional)

Why You’ll Love This Recipe

I love how this dish brings together rustic, bold Mediterranean flavors in one comforting pot. The beef becomes melt-in-your-mouth tender after slow baking, and the cinnamon-spiced tomato sauce gives it a warm, subtly sweet depth. Orzo soaks up all the savory juices, and a final sprinkle of cheese ties it all together. It’s ideal for family dinners or cozy weekends at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 lbs beef chuck or stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 3 cups beef broth
• 1½ cups uncooked orzo pasta
• ½ cup grated Kefalotyri or Parmesan cheese (plus more for serving)
• Fresh parsley, chopped (optional)

directions

I preheat the oven to 375°F (190°C).
In a large Dutch oven, I heat the olive oil over medium heat. I add the beef chunks and sear them on all sides until browned. I then remove the beef and set it aside.
In the same pot, I sauté the chopped onion and garlic until translucent, about 3–4 minutes.
I pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. I let it simmer for 2 minutes.
I stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. I return the seared beef to the pot and add 2 cups of beef broth.
I cover the pot and bake it in the oven for 1 hour and 30 minutes, or until the beef is fork-tender.
I remove the pot from the oven and stir in the uncooked orzo and the remaining 1 cup of beef broth. I cover it again and return it to the oven for 20–25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid.
I uncover the dish, stir in the grated cheese, and let it sit for 5–10 minutes before serving. I garnish with fresh parsley and more cheese, if I like.

Servings and timing

This dish serves 6 people.
Prep Time: 20 minutes
Cooking Time: 1 hour 55 minutes
Total Time: 2 hours 15 minutes
Calories: 510 kcal per serving

Variations

I sometimes use lamb instead of beef for a traditional Greek flavor twist.
I add a bay leaf or a cinnamon stick to the sauce for deeper aroma.
I swap orzo with small pasta like ditalini or pastina if I don’t have orzo on hand.
I mix in chopped spinach or roasted eggplant during the final bake for extra veggies.
I use grated graviera or pecorino instead of Parmesan for a different salty finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in a covered pan over low heat with a splash of broth or water to loosen the sauce. This dish also freezes well—I portion it into freezer-safe containers for up to 2 months and thaw overnight before reheating.

FAQs

Can I make this dish on the stovetop instead of in the oven?

Yes—I simmer the beef on low heat, covered, for about 1.5 hours, then stir in the orzo and cook for another 15–20 minutes until the pasta is done.

What’s the best cut of beef to use?

I use chuck roast or stew meat—both become wonderfully tender with slow cooking.

Can I use whole wheat orzo?

Absolutely. It works well, but I sometimes add a bit more broth as it tends to absorb more liquid.

What should I serve with Giouvetsi?

I pair it with a simple Greek salad, warm pita, or roasted vegetables for a full Mediterranean meal.

Is it okay to skip the wine?

Yes—if I prefer not to use wine, I replace it with extra broth or a splash of balsamic vinegar for added depth.

Conclusion

Beef Giouvetsi is one of those dishes that feels like home in every bite. From the tender beef to the cinnamon-kissed tomato sauce and cheesy orzo, it brings warmth, tradition, and comfort to the table. I hope it becomes a treasured recipe in your kitchen too!