Some recipes carry centuries of tradition in every bite, and Giouvetsi Greek Beef Stew is one of them. This classic Greek dish is deeply rooted in home cooking, often prepared for Sunday family meals, celebrations, and special gatherings. What makes Giouvetsi so beloved is its simplicity paired with bold, comforting flavors—tender beef simmered slowly in a rich tomato and wine sauce, finished with orzo that absorbs every drop of savory goodness.
In Greek kitchens, Giouvetsi is more than just a stew; it’s a symbol of hospitality and togetherness. The aroma of beef, garlic, oregano, and tomatoes gently bubbling on the stove is enough to draw everyone into the kitchen. Traditionally baked in clay pots or large pans, it’s a dish meant to be shared, spooned generously into bowls, and enjoyed slowly.
Whether you’re familiar with Greek cuisine or discovering it for the first time, this hearty stew offers warmth, depth, and comfort. It’s rustic, nourishing, and surprisingly easy to prepare—perfect for cozy evenings, family dinners, or anytime you crave something soulful and satisfying.
Recipe Overview
Giouvetsi Greek Beef Stew is a slow-simmered dish made with chunks of beef cooked in a tomato-based sauce with red wine, herbs, and garlic, finished with tender orzo pasta. The result is a rich, hearty stew where the pasta absorbs the flavorful broth, creating a comforting one-pot meal that’s both filling and deeply aromatic.
Ingredients & Instructions
This recipe relies on simple ingredients and patient cooking to build incredible flavor.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 cup orzo pasta
- 28 oz canned whole peeled tomatoes, crushed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 4 cups beef broth
Step-by-Step Instructions
1. Sear the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches, making sure not to overcrowd the pot. Sear until browned on all sides. This step builds deep flavor, so take your time. Remove the beef and set aside.
2. Sauté the Aromatics
In the same pot, add the chopped onion and sauté until soft and translucent, scraping up any browned bits from the bottom. Add the garlic and cook for another 30 seconds until fragrant.
3. Build the Sauce
Pour in the red wine, stirring well to deglaze the pot. Let it simmer for a few minutes to cook off the alcohol. Add the crushed tomatoes, stirring to combine.
4. Simmer the Stew
Return the beef to the pot. Add the beef broth, oregano, bay leaf, salt, and pepper. Bring everything to a gentle simmer. Cover, reduce the heat to low, and let it cook slowly until the beef is fork-tender, about 1½ to 2 hours.
5. Add the Orzo
Once the beef is tender, stir in the orzo pasta. Continue cooking uncovered, stirring occasionally, until the orzo is al dente and has absorbed some of the sauce. This usually takes 10–12 minutes.
6. Rest and Serve
Remove the bay leaf. Let the stew rest for a few minutes before serving. The sauce will thicken slightly as it sits, creating the signature creamy, stew-like texture Giouvetsi is known for.
Cooking Tips & Variations
Giouvetsi is wonderfully adaptable while still honoring tradition.
1. Choose the Right Cut
Beef chuck is ideal because it becomes tender during long cooking. You can also use lamb for a more traditional Greek variation.
2. Wine Matters
Use a dry red wine you’d enjoy drinking. It adds richness and depth to the sauce.
3. Don’t Rush the Simmer
Low and slow cooking is key. Rushing this step will result in tougher meat and less developed flavor.
4. Add Cheese
Traditionally, Giouvetsi is served with grated kefalotyri or Parmesan-style cheese sprinkled on top for a salty finish.
5. Oven-Baked Option
After simmering the stew, you can transfer it to an oven-safe dish and bake at 350°F (175°C) for the final 20–30 minutes for a more traditional texture.
6. Make It Ahead
Giouvetsi tastes even better the next day as the flavors deepen, making it perfect for meal prep or entertaining.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the orzo for best texture, up to 3 months. Add fresh orzo when reheating if possible.
Serving Suggestions
Serve Giouvetsi with:
- A Greek salad with feta and olives
- Crusty bread to soak up the sauce
- A glass of dry red wine for a complete Mediterranean experience
Giouvetsi Greek Beef Stew is comfort food at its finest—rich, hearty, and deeply satisfying. With tender beef, aromatic herbs, and orzo soaked in a savory tomato-wine sauce, every spoonful tells a story of tradition and home cooking. It’s a dish that rewards patience, fills the kitchen with irresistible aromas, and brings people together around the table.
Whether you’re cooking it for a special gathering or a quiet evening at home, Giouvetsi delivers warmth, flavor, and timeless appeal. Once you try it, it’s sure to become a staple in your comfort food rotation.
FAQs
1. Can I use a different pasta instead of orzo?
Orzo is traditional, but small pasta shapes like ditalini can work in a pinch.
2. Can I make Giouvetsi in a slow cooker?
Yes. Cook the stew on low for 6–8 hours, then add orzo during the last 30 minutes.
3. Is Giouvetsi spicy?
No, it’s savory and aromatic. You can add chili flakes if you prefer heat.
4. Can I make this dish gluten-free?
Yes, replace orzo with gluten-free pasta or rice.
5. What cheese is best for serving?
Kefalotyri is traditional, but Parmesan or Pecorino Romano are excellent substitutes.
Giouvetsi Greek Beef Stew is a hearty Mediterranean classic made with tender beef, orzo, tomatoes, and red wine. Comforting, flavorful, and perfect for family meals.
