Some dishes don’t just feed you—they tell a story. Giouvetsi, a beloved Greek beef stew with orzo, is one of those timeless meals that carries generations of tradition in every spoonful. In many Greek homes, Giouvetsi is reserved for Sundays, family gatherings, and special occasions, when the kitchen fills with the warm, unmistakable aroma of cinnamon, tomato, and slow-simmered beef.
What makes Giouvetsi so special is its beautiful balance of simplicity and depth. At first glance, it looks like a humble stew, but one taste reveals layers of flavor built slowly and intentionally. Tender beef melts into a rich tomato sauce, subtly spiced with cinnamon and nutmeg, while orzo absorbs every bit of that savory goodness. Finished with salty grated cheese, it’s rustic, comforting, and deeply satisfying.
Whether you’ve enjoyed Giouvetsi in a Greek taverna or you’re discovering it for the first time, this dish has a way of feeling familiar and comforting, even on the very first bite. It’s a one-pot meal that brings warmth, tradition, and heart to the table—perfect for slow evenings and shared meals.
Recipe Overview
Giouvetsi (Greek Beef Stew with Orzo) is a classic Mediterranean dish made by simmering beef in a rich tomato-based sauce infused with warm spices, then cooking orzo directly in the stew until tender and flavorful. The result is a hearty, comforting one-pot meal with tender meat, silky sauce, and perfectly cooked pasta, finished with grated cheese for a savory, satisfying finish.
Ingredients & Instructions
This dish relies on simple, wholesome ingredients, but technique is key. Each step builds flavor, so don’t rush the process.
Ingredients
- 2 tablespoons olive oil, divided
- 1½ lb beef, diced into bite-sized chunks
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- ½ cup red wine
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- ½ teaspoon ground nutmeg
- 2 bay leaves
- 1 cinnamon stick
- 2 cups chicken stock (plus more if needed)
- 2 cups orzo
- ½ cup grated Kefalotyri or Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
1. Brown the Beef
Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced beef in batches, seasoning lightly with salt. Brown the beef on all sides until a deep golden crust forms—this step is essential for developing rich flavor.
Once browned, remove the beef from the pot and set it aside.
Tip: Don’t overcrowd the pot. Browning in batches ensures proper caramelization instead of steaming.
2. Build the Flavor Base
Add the remaining olive oil to the pot. Stir in the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant, being careful not to burn it.
3. Deglaze with Red Wine
Pour in the red wine, scraping the bottom of the pot to release all those flavorful browned bits. Let it simmer until most of the liquid evaporates, concentrating the flavor and removing the raw alcohol taste.
4. Add Tomatoes and Spices
Stir in the tomato paste, cooking it for a minute to deepen its flavor. Add the crushed tomatoes, nutmeg, bay leaves, and cinnamon stick. These warm spices are what give Giouvetsi its signature Greek aroma—subtle but unmistakable.
5. Simmer the Stew
Pour in the chicken stock, stir well, and return the browned beef (along with any juices) back into the pot. Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 60–90 minutes, or until the beef is tender and the sauce has thickened beautifully.
Tip: Low and slow is key here. The longer it simmers, the deeper the flavor.
6. Remove Whole Spices
Once the beef is tender, remove the bay leaves and cinnamon stick. This ensures the flavors remain balanced and not overpowering.
7. Cook the Orzo
Stir the orzo directly into the stew. Cook uncovered, stirring frequently to prevent sticking, until the orzo is tender and has absorbed the sauce. Add extra stock or water if needed to keep the consistency creamy and stew-like.
8. Finish with Cheese
Once the orzo is cooked, stir in the grated Kefalotyri or Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper.
Serve hot, with extra cheese on top if desired.
Cooking Tips & Variations
Giouvetsi is wonderfully adaptable while still staying true to its Greek roots.
1. Choose the Right Beef
Chuck, shoulder, or stewing beef works best. These cuts become tender with slow cooking and add richness to the sauce.
2. Pasta Alternatives
While orzo is traditional, small pasta shapes like ditalini or stelline can work in a pinch.
3. Oven-Baked Version
For a more traditional approach, transfer the stew to a baking dish, stir in the orzo, cover, and bake at 350°F (175°C) until the orzo is tender.
4. Spice Balance
Cinnamon should be subtle—not dominant. If you’re new to using cinnamon in savory dishes, start with a smaller stick or remove it earlier.
5. Make It Lighter
Use lean beef and reduce the amount of orzo slightly for a lighter version that still delivers deep flavor.
6. Cheese Choices
Kefalotyri is traditional, offering a salty, sharp finish. Parmesan is a great substitute, while Pecorino Romano adds extra punch.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months, though the orzo may soften slightly upon reheating.
- Reheating: Reheat gently on the stovetop with a splash of water or stock to loosen the sauce.
Serving Suggestions
- Serve with crusty bread to soak up the sauce.
- Pair with a simple Greek salad for freshness.
- Finish with extra grated cheese and a drizzle of olive oil for an authentic touch.
Giouvetsi (Greek Beef Stew with Orzo) is more than just a meal—it’s a celebration of comfort, tradition, and slow-cooked flavor. With tender beef, a rich tomato sauce scented with warm spices, and orzo that absorbs every drop of goodness, this dish embodies everything we love about Greek home cooking.
Whether you’re cooking for family, friends, or simply yourself, Giouvetsi delivers warmth and satisfaction in every bite. It’s a recipe that invites you to slow down, savor the process, and enjoy the beauty of simple ingredients transformed into something truly special.
FAQs
1. Can I make Giouvetsi ahead of time?
Yes! It actually tastes even better the next day as the flavors deepen.
2. Can I use beef stock instead of chicken stock?
Absolutely. Beef stock adds even more richness to the dish.
3. Is Giouvetsi spicy?
No, it’s warmly spiced rather than hot. The cinnamon and nutmeg are subtle and balanced.
4. Can I make this dish gluten-free?
Yes—substitute the orzo with gluten-free orzo or rice.
5. What cheese is most authentic?
Kefalotyri is traditional, but Parmesan or Pecorino Romano work beautifully.
Traditional Giouvetsi (Greek Beef Stew with Orzo) made with tender beef, rich tomato sauce, warm spices, and orzo pasta. A comforting, one-pot Greek classic.
