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Delicious Beef Giouvetsi, a traditional Greek baked pasta dish with tender beef in a rich tomato sauce, is displayed as the featured image.

Beef Giouvetsi Ultimate Dinner Recipe

This Beef Giouvetsi recipe delivers tender beef, slow-cooked in a rich tomato sauce, perfectly combined with orzo pasta, enhanced with cinnamon and lemon. It's a comforting and flavorful Greek classic, perfect for a satisfying dinner.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 6 cups beef broth
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • Salt to taste
  • Pepper to taste
  • 1 lb orzo pasta
  • 1/2 cup grated Kefalotyri cheese or Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Oven
  • measuring cups and spoons
  • knife
  • cutting board
  • Grater
  • Mixing spoons
  • Ladle

Method
 

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Working in batches, sear the beef on all sides until nicely browned. Remove the beef from the pot and set aside.
  4. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Pour in the crushed tomatoes, tomato sauce, red wine, and 2 cups of beef broth. Stir to combine.
  7. Add the cinnamon stick, bay leaves, oregano, and allspice. Season with salt and pepper to taste.
  8. Return the beef to the pot. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 2 1/2 to 3 hours, or until the beef is very tender and easily shredded with a fork.
  9. Preheat your oven to 375°F (190°C).
  10. Remove the cinnamon stick and bay leaves from the pot.
  11. Stir in the orzo pasta and the remaining 4 cups of beef broth. The liquid should just cover the orzo and beef. If not, add a little more broth.
  12. Top with the grated Kefalotyri (or Parmesan) cheese and dot with butter.
  13. Cover the pot and transfer it to the preheated oven.
  14. Bake for 20-25 minutes, or until the orzo is cooked through and has absorbed most of the liquid. The top should be slightly golden brown and bubbly.
  15. Remove from the oven and let it rest for 5-10 minutes before serving.
  16. Stir in the lemon juice. Garnish with fresh parsley and additional grated cheese, if desired.

Notes

For a richer flavor, use beef chuck. Adjust the amount of broth depending on the desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can add vegetables like bell peppers, zucchini, or eggplant. Experiment with different cheeses like Feta or Mizithra. For a little heat, add a pinch of red pepper flakes.