Giouvetsi Greek Beef Stew with Orzo Recipe

Introduction

Giouvetsi is a comforting Greek beef stew cooked with tender orzo pasta in a rich tomato and aromatic spice sauce. This hearty one-pot dish is perfect for cozy dinners and brings the warm flavors of the Mediterranean to your table.

Ingredients

• 2 tablespoons olive oil, divided
• 1 1/2 lb diced beef
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 1/2 cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• 2 cups (500 ml) chicken stock
• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced beef when the oil is hot.
2. Step 2: Sprinkle the beef with a pinch of salt and cook for 8-10 minutes, turning occasionally, until browned on all sides. Do this in batches if needed to avoid overcrowding.
3. Step 3: Remove the browned beef from the pot using a slotted spoon and set it aside.
4. Step 4: Add the remaining tablespoon of olive oil to the same pot along with the diced onion and chopped garlic. Cook for 4-5 minutes until the onion is translucent.
5. Step 5: Pour in the red wine and cook for 1-2 minutes until most of the liquid evaporates.
6. Step 6: Stir in the tomato paste and crushed tomatoes, then add the nutmeg, bay leaves, and cinnamon stick.
7. Step 7: Pour in the chicken stock and stir well to combine. Return the cooked beef to the pot and bring to a boil.
8. Step 8: Lower the heat, cover the pot, and let the stew simmer gently for 45 minutes.
9. Step 9: Remove and discard the bay leaves and cinnamon stick.
10. Step 10: Stir in the orzo and cook for 15-20 minutes, stirring constantly to prevent sticking, until the orzo is tender. Add extra chicken stock if the mixture becomes too dry.
11. Step 11: Mix in the grated Kefalotyri or Parmesan cheese and adjust seasoning with salt and pepper.
12. Step 12: Serve the giouvetsi hot, topped with extra grated cheese if desired.

Tips & Variations

• For a richer flavor, use beef broth instead of chicken stock.
• Substitute orzo with small pasta shapes like ditalini or acini di pepe if orzo is unavailable.
• For a spicier twist, add a pinch of red pepper flakes with the garlic and onion.
• If you prefer a thicker stew, reduce the simmering time after adding the orzo.

Storage

Store leftover giouvetsi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened too much. This dish does not freeze well due to the pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, lamb or pork can be good alternatives. Adjust cooking time accordingly, as lamb may need longer to become tender.

What can I use if I don’t have Kefalotyri cheese?

Parmesan is an excellent substitute and widely available, providing a similar sharp and salty flavor.

Giouvetsi Greek Beef Stew with Orzo Recipe

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4.7 from 341 reviews

Giouvetsi is a traditional Greek beef stew cooked with orzo pasta in a rich tomato and wine sauce, flavored with aromatic spices such as cinnamon and nutmeg. This comforting one-pot dish features tender beef simmered slowly with garlic, onions, and a combination of crushed tomatoes and chicken stock, finished with a sprinkle of Kefalotyri or Parmesan cheese. Perfect for a hearty family meal, Giouvetsi blends robust Mediterranean flavors with a satisfying, creamy texture from the orzo.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 4–6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Oil

• 2 tablespoons olive oil, divided
• 1 1/2 lb (680 g) diced beef

Vegetables and Aromatics

• 1 large onion, diced
• 4 garlic cloves, finely chopped

Liquids and Sauces

• 1/2 cup (100 ml) red wine
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups (500 ml) chicken stock

Spices and Flavorings

• 1/2 teaspoon ground nutmeg
• 2 bay leaves
• 1 cinnamon stick
• Salt and freshly ground black pepper to taste

Grains and Cheese

• 2 cups (400 g) orzo
• 1/2 cup (40 g) grated Kefalotyri or Parmesan cheese

Instructions

1. Brown the Beef: Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the diced beef, sprinkle with a pinch of salt, and cook for 8-10 minutes, turning occasionally until all sides are browned. Work in batches if necessary to avoid overcrowding the pot. Remove the beef with a slotted spoon and set aside.
2. Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add diced onion and chopped garlic, sautéing for 4-5 minutes until the onion becomes translucent and fragrant.
3. Deglaze with Wine: Pour in the red wine and cook for 1-2 minutes, stirring occasionally until most of the liquid has evaporated, which helps lift any browned bits off the bottom for added flavor.
4. Add Tomato and Spices: Stir in the tomato paste and crushed tomatoes. Add the ground nutmeg, bay leaves, and cinnamon stick, mixing well to combine all ingredients.
5. Simmer the Stew: Pour in the chicken stock and stir everything to combine. Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let it simmer gently for 45 minutes to develop flavors and tenderize the beef.
6. Remove Spices: After simmering, remove the bay leaves and cinnamon stick carefully from the pot.
7. Cook the Orzo: Stir the orzo into the stew. Cook uncovered for 15-20 minutes, stirring constantly to prevent the orzo from sticking to the bottom. Add extra chicken stock if needed to maintain a moist consistency and ensure the pasta cooks evenly.
8. Finish with Cheese and Seasoning: Stir in the grated Kefalotyri or Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
9. Serve: Spoon the Giouvetsi hot into bowls, optionally topping with additional grated cheese for extra richness. Enjoy this hearty Greek comfort food!

Notes

• To enhance flavor, choose a good quality red wine you would enjoy drinking.
• Make sure to stir the orzo frequently to avoid it sticking and burning at the bottom.
• If you prefer a richer sauce, you can add a splash of cream or more cheese at the end.
• Use Kefalotyri cheese for an authentic Greek taste, but Parmesan is a fine substitute if unavailable.
• This dish can be prepared a day ahead; the flavors improve after resting overnight.

Keywords: Giouvetsi, Greek beef stew, orzo pasta, Greek recipe, hearty stew, Mediterranean cuisine