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Authentic Greek Beef Giouvetsi Stew with Orzo

A close-up of a bowl of rich greek beef giouvetsi stew served over orzo pasta, topped with grated cheese and fresh parsley.
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Make this traditional, soul-satisfying Greek beef stew, Giouvetsi, where tender braised beef cooks with flavorful tomato sauce and orzo pasta in one pot for a hearty meal.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups kritharaki (orzo pasta)
  • 1/2 cup grated Kefalotyri cheese, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  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. Brown the beef in batches on all sides, then remove the meat and set it aside.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Return the beef to the pot. Stir in the crushed tomatoes, beef broth, bay leaf, cinnamon stick, and oregano. Bring the mixture to a simmer.
  6. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the beef is very tender.
  7. Remove the pot from the oven. Discard the bay leaf and cinnamon stick. Stir in the kritharaki (orzo pasta).
  8. Return the pot to the stovetop over medium heat, uncovered. Cook, stirring frequently, for 10 to 15 minutes, until the orzo is cooked through and has absorbed most of the liquid, creating a thick stew consistency. Add a little water or broth if it becomes too dry before the pasta is done.
  9. Taste and adjust seasoning if needed. Let the beef orzo rest for 5 minutes before serving.
  10. Serve hot, topped with grated Kefalotyri cheese and fresh parsley.

Notes

  • For deeper flavor, you can sear the beef in batches without overcrowding the pot.
  • If you do not have kritharaki, use a small, short pasta shape, but adjust cooking time carefully.
  • This savory Greek meat and pasta dish tastes even better the next day.

Nutrition

Find it online: https://www.purecookingjoy.com/greek-beef-giouvetsi-stew-recipe/

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