Beef Giouvetsi Orzo Braised

This deeply savory Beef Giouvetsi brings together fall-apart-tender beef, velvety tomato sauce, and orzo for a meal that is pure Greek comfort food. Whether slow-cooked or oven-baked, it fills the whole house with the scent of warming spices and feels just right for a Sunday family supper when you want hearty flavors and lots of leftovers.

I first made this for a chilly night when I wanted something deeply comforting but was short on fuss. My family loved the way the orzo soaked up all the savory juices and now they ask for it every time cold weather comes around.

Ingredients

• Beef chuck or lamb cubes: choose well-marbled cuts for best flavor and tenderness
• Olive oil: for browning and rich mouthfeel opt for extra-virgin for depth
• Onion: diced for gentle sweetness and aromatic base
• Carrot: shredded or diced for subtle sweetness and extra nutrition go for fresh bright carrots
• Garlic: chopped fresh cloves infuse the stew with warmth
• Tomato paste: boosts the umami and deepens the sauce
• Red wine or beef broth: wine adds robust flavor but broth works if you prefer
• Crushed tomatoes: canned or hand-crushed for rich body use good quality tomatoes with no added sugar
• Cinnamon and allspice: warm spices give classic Greek notes
• Nutmeg: adds gentle nuttiness
• Bay leaves: infuse layers of herbaceous flavor use dried or fresh
• Orzo pasta: the signature texture of the dish look for high quality orzo or gluten-free as needed
• Salt and pepper: for seasoning sea salt and freshly cracked black pepper deliver the best flavor

Step-by-Step Instructions

Sear the Meat:

Heat the olive oil in a large oven-safe pan over medium-high. Add the beef cubes that have been patted very dry and seasoned with salt and pepper. Brown every side in batches if needed so the pan is not crowded. This should take 2 to 4 minutes per side and gives the stew deep savory notes.

Sauté the Vegetables:

Add diced onion to the fat left in the pan. Lower the heat and cook gently for about 5 minutes until translucent and starting to get golden at the edges. Stir in shredded or diced carrot if using and let it soften for 1 minute.

Build the Flavor Base:

Toss in the chopped garlic and tomato paste. Stir for about a minute until the garlic is fragrant but not browned and the tomato paste darkens slightly. This step brings out the richness of the paste.

Deglaze and Simmer:

Pour in the red wine or a splash of broth when the bottom of the pan has browned bits. Scrape up those little brown bits with a wooden spoon so they mix into the sauce. Let the wine simmer while you scrape so it reduces slightly.

Layer in Liquids and Spices:

Return the beef to the pan. Pour in remaining broth and the hand-crushed tomatoes. Sprinkle cinnamon allspice nutmeg and add the bay leaves. Stir everything to combine. You have three options for cooking: simmer covered on very low for 2 to 4 hours until the beef breaks apart easily or cover and transfer to an oven preheated to 275F and bake for 2 to 4 hours or transfer everything to a slow cooker and cook on low for 8 to 10 hours.

Finish with Orzo:

Once the beef is fork-tender stir in the orzo. Bring back to a gentle simmer or return to the oven covered for another 10 to 15 minutes until the orzo just cooks through and absorbs the fragrant juices.

Serve:

Remove bay leaves. Taste and adjust salt and pepper if needed. Spoon onto plates or bowls and add your favorite garnishes like chopped parsley or a sprinkle of salty cheese. Enjoy while hot.

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My favorite part is adding that little pinch of cinnamon and allspice. It reminds me of Greek holiday tables with their unexpected blend of savory and sweet spice. This was always the dish my grandmother made when she wanted to fill the house with the smell of love and warmth.

Storage Tips

Once cooled Beef Giouvetsi can be portioned into airtight containers and refrigerated for up to four days. The flavors only improve overnight making leftovers extra delicious. You can also freeze it for up to three months just thaw and reheat gently on the stove with a splash of broth to loosen.

Ingredient Substitutions

Lamb works beautifully instead of beef giving a slightly bolder flavor. If you need alcohol free use all broth in place of the red wine. For a gluten-free option there are excellent gluten-free orzo brands to use. You can also swap in diced celery for the carrot for extra depth.

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Serving Suggestions

This stew pairs perfectly with a crisp green salad like cucumber and tomato or a wedge of rustic bread for mopping up sauce. Garnish with parsley or your favorite tangy cheese such as feta or kefalotyri for a real Greek finish.

A Slice of Greek Comfort

Beef Giouvetsi is a beloved Sunday dish all through Greece. It is often made for big family gatherings and always shared at the table in one big communal dish. The true charm is how the orzo plumps up in the sauce transforming simple ingredients into something festive and deeply satisfying.

Frequently Asked Questions

→ What cut of beef is best for Giouvetsi?

Chuck is commonly used due to its marbling, becoming meltingly tender during slow cooking.

→ Can I substitute the beef with another protein?

Lamb is a traditional alternative and works well, developing robust flavor during braising.

→ Is it possible to use different spices?

The classic version relies on cinnamon, allspice, and nutmeg, but you can add thyme or bay for variation.

→ Does the orzo get overcooked in the sauce?

Adding orzo towards the end ensures it cooks just until tender, keeping its texture intact.

→ How should leftovers be stored?

Cool completely then refrigerate in an airtight container. Reheat gently, adding a splash of broth if needed.

→ Which cheese pairs well as a topping?

Feta, kefalotyri, mizithra, parmesan, or pecorino romano make flavorful garnishes for serving.