Go Back
Greek Giouvetsi with Orzo Recipe

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Servings: 6

Ingredients
 

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.