Greek Giouvetsi with Orzo Recipe

This stew-like baked pasta is Greek giouvetsi (you might also see it spelled yiouvetsi) — tender braised beef simmered in tomato-eggplant-eyebrow-raising goodness, finished by baking orzo right in the sauce so the pasta soaks up every drop. It’s cozy, slightly saucy, and somehow both rustic and fancy enough for company. If you love slow-cooked flavor without a million steps, this is your new comfort-weeknight hero.

My husband calls this “the smell that makes him forgive me for everything.” Dramatic, but accurate. We started making it on Sundays when the house needed that braised-beef hug, and now our kiddo asks for leftovers like it’s candy. One week I accidentally used chicken stock instead of beef and the family still inhaled it — proof that the orzo-and-tomato magic will forgive a lot of kitchen sins.

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I like that giouvetsi sits in that cozy middle ground: not quite stew, not quite pasta casserole. The big quirk? The orzo needs close attention — it shouldn’t be dumped in raw and forgotten. I once baked it without giving the sauce a full hour of braise first and the meat played shy: tough and sullen. Let the beef fall-apart tender before you nudge the pasta in. Also, if you don’t have a proper Dutch oven, use a heavy ovenproof pot — it’ll still forgive you.

Shopping Tips

– Protein: Choose chuck roast or beef shoulder for the richest, fork-tender results; lamb shoulder is a delicious swap if you want something more traditionally Greek.
– Grains/Pasta: Buy good-quality orzo — it’s starchy and helps thicken the sauce; whole-wheat orzo works but cooks a touch firmer.
– Canned Goods: Use crushed tomatoes or whole tomatoes you crush with your hands — avoid overly sweet “tomato sauce” cans. Low-sodium stock keeps the seasoning flexible.
– Spices: Have oregano and cinnamon on hand for that warm Greek note; fresh ground black pepper is a must.
– Fresh Herbs: Parsley is the usual top-up — buy a bunch and save some stems for stock flavor.
– Cheese: Grated kefalotyri or Parmesan is excellent for finishing; don’t skimp if you like a salty, umami hit on top.

Prep Ahead Ideas

– Brown the meat and make the tomato-braising sauce a day ahead; cool completely and refrigerate in an airtight container. Reheat gently and finish with orzo when ready to bake.
– Chop the onions and mince the garlic and store them in a sealed container in the fridge for 24–48 hours.
– If you like a head start, measure out the orzo into a baggie and grate the cheese in advance — makes assembly night breezy.
– Use shallow airtight containers for quick cooling; this keeps the sauce from sweating in the fridge and preserves flavor.

✔Time-Saving Tricks

– Use a pressure cooker or Instant Pot to braise the beef faster, then transfer to an ovenproof dish to add and bake the orzo.
– If you’re in a real rush, use a rotisserie chicken shredded into the sauce instead of braised beef — different vibe but still satisfying.
– Buy pre-chopped onions/garlic from the frozen aisle if you’re down for a tiny shortcut.
– Don’t rush the resting time after baking — carryover heat continues to thicken the orzo and marry flavors.

✔Common Mistakes

– Overcooking the orzo so it becomes a mushy blob: I did this once when I thought “more time = more flavor.” Nope. Check early and err on slightly undercooked before resting.
– Not reducing the sauce enough before adding orzo, which gives you a thin, watery final dish — simmer the sauce until it’s concentrated.
– Skipping the browning: I once threw everything into the pot raw and the flavor was flat; brown the meat and onions for depth.
– Underseasoning: because the orzo soaks things up, this dish needs confident seasoning before it goes into the oven.

What to Serve It With

– A simple lemony Greek salad (romaine, cucumber, tomato, red onion, olives) — the acid cuts the richness beautifully.
– Crusty bread or pita for mopping up the saucy bits.
– Roasted greens like broccolini or garlic sautéed spinach for a bitter contrast.
– For a lighter side: quick tzatziki for a cool, herby dip.

✔Tips & Mistakes

– Use a heavy, oven-safe pot so the bottom doesn’t scorch during braising.
– Salt early when browning meat to build flavor, then adjust before baking.
– Keep an eye on liquid levels — orzo absorbs a lot; add hot stock in small amounts if it looks dry.
– If the top browns too fast, tent with foil and finish cooking.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in a sealed container. The orzo will continue to thicken as it cools — add a splash of broth or water when reheating to loosen it. Cold giouvetsi is fine (no shame) and makes a solid breakfast if you’re into savory starts — I’ve eaten it straight from the fridge with a fried egg and zero regrets.

✔Variations and Substitutions

– Lamb instead of beef gives a more traditionally Greek flavor; use shoulder and braise the same way.
– Swap orzo for short rice (like arborio) for a creamier texture, but cut the liquid slightly and watch closely.
– Vegetarian? Use hearty mushrooms and eggplant, increase the tomato depth, and add a splash of soy or miso for umami.
– Dairy-free: skip the cheese and finish with a squeeze of lemon and extra chopped parsley for brightness.

Frequently Asked Questions

Greek Giouvetsi with Orzo Recipe

Tender beef braised in a spiced tomato sauce, baked with orzo until silky and comforting. A cozy Greek classic with bright, savory flavors.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.5 tbsp extra-virgin olive oil
• ▢ 1.75 lb beef chuck, cut into 1.5-inch cubes
• ▢ 2 tsp kosher salt plus more to taste
• ▢ 1 tsp freshly ground black pepper
• ▢ 1.25 cup diced yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1.5 tbsp tomato paste
• ▢ 0.5 cup dry red wine optional but recommended
• ▢ 28 oz crushed tomatoes
• ▢ 3.5 cup beef broth
• ▢ 1 tsp dried oregano
• ▢ 0.25 tsp ground cinnamon
• ▢ 0.25 tsp ground allspice
• ▢ 0.5 tsp smoked paprika optional
• ▢ 2.25 cup orzo pasta
• ▢ 2 oz grated kefalotyri or Parmesan plus more for serving
• ▢ 0.25 cup chopped fresh parsley

Instructions

Preparation Steps

• Heat oven to 350°F and position a rack in the center.
• Pat beef dry. Season all sides with the salt and black pepper.
• Warm olive oil in a Dutch oven over medium-high heat.
• Brown the beef in batches until well seared. Transfer to a plate.
• Reduce heat to medium. Cook onion until translucent, about 4 minutes.
• Stir in garlic for 30 seconds. Add tomato paste and cook until darkened.
• Pour in red wine and scrape up browned bits. Reduce by half.
• Add crushed tomatoes, broth, oregano, cinnamon, allspice, and paprika. Bring to a simmer.
• Return beef and any juices. Cover and simmer gently for 20 minutes.
• Stir in the orzo, making sure it’s submerged in the sauce.
• Cover and bake 30 to 35 minutes, stirring once halfway through.
• Rest 10 minutes. Fold in half the cheese and the parsley. Taste and adjust seasoning.
• Serve warm with extra grated cheese on top.

Notes

Variation: Swap beef with lamb shoulder for a richer, more traditional flavor. For a cozier finish, add a small knob of butter when you fold in the cheese. Prefer stovetop? Simmer covered until the orzo is tender, stirring often and adding splashes of broth as needed.

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of water when reheating to loosen the sauce.

This recipe is an original creation inspired by classic Greek Giouvetsi with Orzo Recipe flavors. All ingredient ratios and instructions are independently developed.