Beef Giouvetsi (Greek Beef Orzo Pasta)

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

Prep Time 15

Cook Time 1 20

Total Time 1 35

Course Main Course

Cuisine American

Servings 4 servings

Calories 380 kcal

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

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.

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