Beef Giouvetsi: The Ultimate Greek Beef Orzo Pasta Recipe

Introduction to Beef Giouvetsi

Welcome to a delicious journey into the heart of Greek cuisine with my favorite recipe for Beef Giouvetsi! This hearty dish combines tender beef and orzo pasta in a rich, flavorful sauce that embodies the warmth and hospitality of Greece. Perfect for family gatherings or cozy nights in, this recipe is sure to become a staple in your home.

A Personal Story Behind My Beef Giouvetsi Journey

Growing up, I remember my grandmother preparing Beef Giouvetsi during family gatherings. The aroma of slow-cooked beef mingling with spices and tomatoes filled the kitchen, drawing everyone together. It was more than just a dish; it was a celebration of family and tradition. Now, I love to recreate this special meal, sharing it with my loved ones and keeping the tradition alive.

What Makes This Beef Giouvetsi Recipe Special?

This Beef Giouvetsi recipe stands out for its simplicity and depth of flavor. The combination of tender beef cubes, aromatic spices, and orzo pasta creates a comforting dish that is both filling and satisfying. The use of red wine enhances the richness of the sauce, while the optional grated Kefalotyri cheese adds a delightful finishing touch. Plus, it’s a one-pot meal, making cleanup a breeze!

The Full Beef Giouvetsi Recipe

Ingredients

• 19.4 ounces (550 grams) beef chuck, chuck roll, or flatiron, cut into 1.2-inch (3 cm) cubes
• 1/4 teaspoon ground allspice
• Salt
• Pepper
• A pinch of nutmeg
• 2 tablespoons olive oil
• 1/2 small red onion, minced (about 50 grams)
• 2 teaspoons tomato paste
• 1.4 fluid ounces (40 ml) red wine
• 6.3 ounces (180 grams) whole peeled canned tomatoes (or fresh tomatoes)
• 1 cup (250 ml) beef or vegetable stock
• 1 teaspoon sweet paprika
• 2 dried bay leaves
• 1 cup (200 grams) orzo pasta
• Optional: grated Kefalotyri cheese for serving

Instructions

1. Prepare the Tomatoes: If using canned tomatoes, blend them in a small food processor until smooth. If using fresh tomatoes, remove stems and blend the same way.
2. Season the Beef: Pat the beef cubes dry with paper towels. Season generously with salt, pepper, ground allspice, and nutmeg, ensuring the spices coat the meat evenly.
3. Brown the Meat: In a sauté pan, heat the olive oil over medium-high heat. Add the seasoned beef cubes and brown them on all sides. This process adds flavor!
4. Add Onions: Reduce the heat to medium and add the minced onions. Cook for about a minute, stirring occasionally and scraping the bottom of the pan to incorporate the fond.
5. Incorporate Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes until caramelized. This enhances the flavor profile of the sauce.
6. Deglaze with Wine: Pour in the red wine to deglaze the pan, allowing the alcohol to evaporate for about a minute. This step adds a depth of flavor.
7. Add Tomatoes and Stock: Add the blended tomatoes, beef or vegetable stock, 2 cups of boiling water, bay leaves, and paprika. Once it simmers, cover with a lid and reduce the heat to low.
8. Simmer the Beef: Let the mixture simmer for about 1 hour, or until the meat is tender. This slow cooking allows the flavors to meld beautifully.
9. Cook the Orzo: After the beef is tender, add 2 more cups of boiling water, then season with salt and pepper. Stir in the orzo pasta. Cover and simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
10. Final Touches: If the orzo is too firm, add a splash of water (about 1/4 cup). Remove from heat and let it rest for a minute or two before serving. Top with grated cheese if desired.

Serving Suggestions and Variations for Beef Giouvetsi

This dish is perfect as a standalone meal, but you can also serve it with a side of crusty bread to soak up any leftover sauce. A fresh Greek salad complements the rich flavors beautifully. For variations, consider adding vegetables like bell peppers or carrots for added nutrition. You can also substitute the orzo with another pasta type if you prefer.

Frequently Asked Questions About Beef Giouvetsi

Can I make this dish ahead of time?
Yes! Beef Giouvetsi reheats well, making it an excellent option for meal prep.

What can I use instead of red wine?
No alcoholic drinks allowed, please substitute with a non-alcoholic option.

How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Can I freeze Beef Giouvetsi?
Yes, this dish freezes well. Just ensure it’s fully cooled before transferring to a freezer-safe container.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Calories per Serving: 380
• Servings: 4

Beef Giouvetsi (Greek Beef Orzo Pasta)

A hearty Greek dish featuring tender beef and orzo pasta in a rich, flavorful tomato sauce.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 380 kcal

Equipment

• Sauté pan For browning the beef and simmering the dish.

Ingredients

  

Main Ingredients

• 19.4 ounces beef chuck, cut into 1.2-inch cubes
• 0.25 teaspoon ground allspice
• 1 pinch nutmeg
• 2 tablespoons olive oil
• 0.5 small red onion, minced
• 2 teaspoons tomato paste
• 1.4 fluid ounces red wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
• 6.3 ounces whole peeled canned tomatoes
• 1 cup beef or vegetable stock
• 1 teaspoon sweet paprika
• 2 dried bay leaves
• 1 cup orzo pasta
• 0.5 cup grated Kefalotyri cheese Optional, for serving

Instructions

 

• Blend canned tomatoes in a small food processor until smooth. If using fresh tomatoes, remove stems and blend the same way.
• Pat dry the beef cubes with paper towels. Season with salt, pepper, allspice, and nutmeg.
• Heat olive oil in a sauté pan over medium-high heat. Brown the seasoned meat on all sides.
• Reduce heat to medium, add minced onions, and cook for a minute, stirring occasionally.
• Stir in tomato paste and cook for 1-2 minutes until caramelized.
• Pour in the wine to deglaze the pan, allowing the alcohol to evaporate for a minute.
• Add blended tomatoes, stock, 2 cups of boiling water, bay leaves, and paprika. Cover and reduce heat to low.
• Simmer for about 1 hour until the meat is tender.
• Add 2 more cups of boiling water, season with salt and pepper, and add orzo.
• Cover and simmer for an additional 20 minutes, stirring occasionally.
• If the orzo is too firm, add a splash of water, remove from heat, and let it rest.

Notes

For a richer flavor, you can use fresh tomatoes instead of canned. Adjust cooking time based on the tenderness of the meat and pasta preference.

Keyword Beef Giouvetsi Recipe