Beef Giouvetsi Braised Beef and Orzo

Beef Giouvetsi Braised Beef and Orzo is one of those Greek comfort dishes that makes my house smell absolutely incredible. This classic stew features beef braised until it falls apart in a tomato sauce spiked with cinnamon and nutmeg before orzo pasta joins the party. I learned this recipe from a Greek friend, and it’s become my cold weather comfort food obsession.

The first time I tasted this dish, I was surprised by how warm spices like cinnamon worked with beef and tomatoes. But that first bite of tender, melt-in-your-mouth beef with those little rice-shaped orzo noodles soaked in that aromatic sauce changed everything. This Beef Giouvetsi Braised Beef and Orzo delivers pure comfort with simple ingredients. The slow braising transforms tough chuck into butter-soft pieces, and the Greek-style tomato sauce with hints of cinnamon creates layers of flavor that get even better as leftovers. It’s the perfect one-pot meal for cozy nights in.

Everything You Need for Greek Comfort

I always use beef chuck for Beef Giouvetsi Braised Beef and Orzo because it has the marbling needed to stay tender during long braising. Pro tip: browning the beef well before braising adds essential depth to the entire dish.

• 2 tablespoons olive oil
• 1 pound beef chuck (or lamb), cut into bite-sized cubes
• Salt and pepper to taste
• 1 onion, diced
• 1 carrot, shredded (optional but adds sweetness)
• 3 cloves garlic, chopped
• 3 tablespoons tomato paste
• ¼ cup red wine (or beef broth if you prefer)
• 3 cups beef broth (or chicken broth or vegetable broth)
• 1 (14.5 ounce) can tomatoes, crushed with hands
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 2 dried bay leaves
• 1 cup orzo pasta (use gluten-free orzo if needed)

Pro tip: Crush the canned tomatoes with your hands instead of using a spoon for better rustic texture in this traditional Greek stew. The irregular pieces create a more authentic sauce.

How to Make This Greek Stew

I recommend using an oven-safe pan so you can move seamlessly from stovetop to oven without transferring to another dish. This makes cleanup easier too.

Step 1: Heat the olive oil in a large oven-safe pan over medium-high heat. Season the beef cubes generously with salt and pepper. Add them to the hot pan and brown for 2-4 minutes per side until deeply golden. Don’t overcrowd the pan or the beef will steam instead of brown. Set the browned beef aside on a plate.

Step 2: Add the diced onion to the same pan with all those flavorful brown bits. Cook for about 5 minutes, stirring occasionally, until the onion becomes tender and translucent.

Step 3: If using carrot, add the shredded carrot and cook for 1 minute, stirring to combine with the onion.

Step 4: Add the chopped garlic and tomato paste to the pan. Mix everything together and cook for 1 minute. The tomato paste will darken slightly and smell sweet. This step cooks out the raw tomato flavor.

Step 5: Pour in the red wine and deglaze the pan, using a wooden spoon to scrape up all those delicious brown bits stuck to the bottom. Let the wine sizzle and reduce slightly, about 1-2 minutes.

Step 6: Add the beef broth, crushed tomatoes, cinnamon, allspice, nutmeg, bay leaves, and the browned beef back to the pan. Stir everything together. Now choose your cooking method for this Beef Giouvetsi Braised Beef and Orzo based on your schedule and preference.

Stovetop Method: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2-4 hours until the beef is falling apart tender. Check occasionally and add more broth if needed. This method gives you the most control.

Oven Method: Preheat your oven to 275°F. Cover the pan with a lid or foil, transfer to the oven, and bake for 2-4 hours until the beef is incredibly tender. This hands-off method frees up your stovetop.

Slow Cooker Method: Transfer everything to your slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-6 hours until the beef shreds easily with a fork. Perfect for busy days when you want dinner ready when you get home.

Step 7: Once the beef is perfectly tender and falling apart, stir in the orzo pasta. The pasta will cook directly in the flavorful braising liquid. Choose your finishing method based on how you cooked the beef.

Stovetop Finish: Bring the mixture to a boil and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Oven Finish: Cover and return to the 275°F oven for 10-15 minutes until the orzo is cooked through and tender.

Slow Cooker Finish: Turn to HIGH, cover, and cook for 10-15 minutes until the orzo is tender. Stir once halfway through.

Step 8: Remove the bay leaves before serving. Let the Beef Giouvetsi Braised Beef and Orzo rest for 5 minutes so the orzo absorbs any remaining liquid and the flavors settle. Serve hot with your favorite toppings.

Perfect Sides for Greek Stew

Beef Giouvetsi Braised Beef and Orzo is hearty enough to stand alone, but these additions make it even more special.

Crusty Bread: Fresh Greek or Italian bread is perfect for soaking up every drop of that cinnamon-spiced tomato sauce.

Greek Salad: Crisp cucumbers, tomatoes, olives, and feta provide refreshing contrast to the rich, braised beef and make the best sides for beef giouvetsi.

Feta Cheese: Crumbled feta adds salty, tangy notes that complement the sweet cinnamon and tomato flavors beautifully.

Fresh Parsley: A generous sprinkle of chopped parsley adds brightness and color to this hearty Greek dish.

More Mediterranean and International Ground Beef Dishes

This beef giouvetsi brings Greek-inspired flavors and tender orzo to the table, perfect alongside other pasta-based ground beef dinners. The Creamy Cheesy Baked Ziti offers Italian comfort, while the Garlic Butter Bowtie Pasta with Ground Beef keeps things quick and flavorful.

Explore more global flavors with the Mongolian Meatballs for Asian sweetness, or the Ground Beef Enchiladas for Mexican-inspired warmth that balances the Mediterranean herbs beautifully.

Storing This Greek Classic

Store leftover Beef Giouvetsi Braised Beef and Orzo in an airtight container in the refrigerator for up to 4 days. I recommend letting it cool completely before covering and storing.

Reheat gently on the stovetop over medium-low heat at 325°F, stirring occasionally and adding a splash of broth if it seems dry. You can also microwave individual portions, stirring halfway through. The orzo may absorb more liquid as it sits, so don’t hesitate to add extra broth when reheating.

Pro tip: this dish actually tastes even better the next day as the flavors continue to develop and meld together. The leftovers are fantastic, making Beef Giouvetsi Braised Beef and Orzo perfect for meal prep or make-ahead dinners. It also freezes beautifully for up to 3 months in freezer-safe containers.

Your Giouvetsi Questions Answered

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