Name: Beef Giouvetsi (Braised Beef and Orzo) Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 pound beef chuck, cut into bite-sized cubes; Salt and pepper to taste; 1 onion, diced; 1 carrot, shredded (optional); 3 cloves garlic, chopped; 3 tablespoons tomato paste; 1/4 cup red wine (or beef broth); 3 cups beef broth (or chicken broth, or vegetable broth); 1 (14.5 ounce) can crushed tomatoes; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 2 dried bay leaves; 1 cup orzo pasta (use gluten-free orzo for gluten-free option)

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If you’re craving a dish that feels like a warm hug from the inside out, then you’re going to love this Beef Giouvetsi (Braised Beef and Orzo) Recipe. It’s a beautiful Mediterranean comfort meal that combines tender, melt-in-your-mouth braised beef with perfectly cooked orzo pasta, all swimming in a rich, spiced tomato sauce. The soul-soothing mix of aromatic spices and hearty broth creates an unforgettable flavor that’s both rustic and elegant. Whether it’s a family dinner or a special occasion, this dish brings everyone together around the table.

Ingredients You’ll Need

The image shows a flat layout of white bowls each holding a different cooking ingredient on a white marbled surface. In the top left, a bowl contains many thick cubes of raw red meat with visible texture. To the right, there is a bowl filled with small pale yellow grains. Beside it, a bowl holds bright red tomato sauce with a smooth surface and some texture. Below, a small bowl has minced pale yellow garlic. A thicker tomato paste with a deep red color and smooth texture fills another small bowl. Next to it is a large bowl filled with a dark brown liquid. Another bowl contains finely chopped white onions, and beside it, shredded bright orange carrots fill a bowl. A round white plate holds a mix of whole and ground spices, including bay leaves, brown and black powders, and white granules. Everything is carefully arranged to show the colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

What makes this Beef Giouvetsi recipe a star is how simple yet thoughtfully chosen the ingredients are. Each element plays a crucial role in building layers of flavor while contributing to the dish’s reassuring texture and wholesome appearance.

2 tablespoons olive oil: The base for sautéing, bringing out the flavors of the meat and veggies while adding a hint of fruity richness.
1 pound beef (such as chuck) or lamb, cut into bite sized cubes: Chuck’s perfect balance of meat and fat ensures tenderness and deep flavor after slow braising.
Salt and pepper to taste: Basic seasonings that elevate every other ingredient and balance the dish.
1 onion, diced: Adds natural sweetness and depth when cooked down slowly.
1 carrot, shredded (optional): Offers subtle sweetness and a bit of texture contrast while brightening the color.
3 cloves garlic, chopped: Essential for that unmistakable savory punch and aromatic warmth.
3 tablespoons tomato paste: Concentrated tomato flavor that thickens the sauce and gives it a brilliant red hue.
1/4 cup red wine (or beef broth): A splash of wine adds acidity and complexity, but broth keeps it rich and hearty if you prefer no alcohol.
3 cups beef broth (or chicken broth, or vegetable broth): The braising liquid that turns into a luscious sauce soaking the orzo and beef perfectly.
1 (14.5 ounce) can crushed tomatoes: Provides freshness and texture, grounding the sauce in classic Mediterranean flavors.
1/2 teaspoon cinnamon: Adds a warm, sweet spice note that makes the dish uniquely comforting.
1/4 teaspoon allspice: A little exotic spice to enhance the savory depth.
1/4 teaspoon nutmeg: Subtle and nutty, it rounds out the flavor profile beautifully.
2 dried bay leaves: Infuse the sauce with a gentle herbal aroma while braising.
1 cup orzo pasta (gluten-free if needed): The delicate, rice-shaped pasta absorbs the sauce and adds a wonderfully chewy texture.

How to Make Beef Giouvetsi (Braised Beef and Orzo) Recipe

Step 1: Brown the Beef

Start by heating the olive oil in a heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper, then brown them in batches. This step isn’t just about color; it seals in the juices and creates those flavorful browned bits at the bottom of the pan that build the foundation of your sauce.

Step 2: Sauté the Aromatics

After removing the beef, reduce the heat slightly and add the diced onion and shredded carrot (if using) to the same pot. Sauté until softened and fragrant, about 5 minutes. Then stir in the chopped garlic and cook for another minute. These aromatics are the secret to the deep, comforting base flavor of your beef giouvetsi.

Step 3: Build the Sauce

Mix in the tomato paste and cook it out for a couple of minutes to deepen its flavor. Pour in the red wine (or broth) to deglaze the pan, scraping up those delicious browned bits. Add the crushed tomatoes, beef broth, cinnamon, allspice, nutmeg, and bay leaves. Return the beef to the pot and bring everything to a gentle simmer.

Step 4: Braise the Beef

Cover the pot and let the beef braise on low heat for about 1.5 to 2 hours until it’s tender enough to fall apart. This slow cooking infuses the beef with spices and allows the flavors to meld beautifully.

Step 5: Cook the Orzo

Once the beef is tender, stir in the orzo pasta and cook uncovered for about 10 minutes or until the orzo is al dente and has soaked up some of the sauce. The orzo transforms the braising liquid into a luscious, cohesive dish.

How to Serve Beef Giouvetsi (Braised Beef and Orzo) Recipe

A round red pot filled with thick dark red sauce that has some light oil bubbles on the surface. Floating in the middle is a dense mound of yellow uncooked rice grains. Visible pieces of brown meat are partly submerged in the sauce near the edges. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few shards of aged Parmesan bring a brightness and a touch of decadence that complements the rich, savory flavors perfectly. A drizzle of good quality extra virgin olive oil right before serving also adds a silky finish.

Side Dishes

This dish stands beautifully on its own but pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Warm crusty bread is also a fabulous companion, perfect for sopping up every last bit of that luxurious sauce.

Creative Ways to Present

For a rustic family-style meal, serve directly from your braising pot in the center of the table to invite everyone in. Alternatively, plate it elegantly with a sprig of fresh thyme and a dollop of Greek yogurt on the side to add creaminess and a hint of tang.

Make Ahead and Storage

Storing Leftovers

Beef Giouvetsi (Braised Beef and Orzo) Recipe leftovers store beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve the rich flavors and moisture of the braised beef and sauce-soaked orzo.

Freezing

You can freeze this dish for up to 2 months. Just transfer cooled portions into freezer-safe containers or heavy-duty zip-top bags. When frozen, the flavors actually deepen, making it a wonderful meal to have ready on busy days.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce and keep the orzo tender. Stir occasionally to ensure everything heats evenly and the texture stays perfect.

FAQs

Can I use lamb instead of beef in this recipe?

Absolutely! Lamb adds a lovely richness to the dish that’s traditional in some Greek variations of giouvetsi. Just be mindful that lamb tends to have a stronger flavor, which pairs beautifully with the warm spices in the recipe.

Is it possible to make this dish gluten-free?

Yes, simply use gluten-free orzo pasta or substitute with rice or another gluten-free pasta shape. The rest of the recipe is naturally gluten-free.

Can I prepare Beef Giouvetsi ahead of time?

Definitely! In fact, like many slow-cooked dishes, giouvetsi tastes even better the next day as the flavors have more time to meld. Just store it properly and reheat gently before serving.

What wine pairs best with Beef Giouvetsi?

A medium-bodied red wine like a Merlot or a Greek Agiorgitiko complements the spices and beef without overpowering the dish. If you don’t drink wine, rich beef broth works great for cooking and serving.

Can I use fresh tomatoes instead of canned?

Yes, during tomato season, fresh ripe tomatoes can be crushed and used in place of canned. This adds a fresh brightness, though you may need a bit more cooking time to reach the same sauce consistency.

Final Thoughts

This Beef Giouvetsi (Braised Beef and Orzo) Recipe is one of those dishes that makes you feel instantly at home, no matter the season or occasion. The tender braised beef, the warming spices, and the cozy orzo come together to create a meal you’ll want to make again and again. I can’t wait for you to try it—you might just find your new favorite comfort food!

Beef Giouvetsi (Braised Beef and Orzo) Recipe

Ingredients You’ll Need