Some dishes do more than satisfy hunger—they tell a story. Giouvetsi, a classic Greek beef stew with orzo, is one of those soulful meals that instantly transports you to a sunlit Greek kitchen, where pots simmer slowly and aromas fill the air. In many Greek homes, giouvetsi is reserved for Sundays, celebrations, or family gatherings, when time slows down and food becomes an expression of love.
What makes giouvetsi so special is its balance of bold and comforting flavors. Tender beef is slowly braised in a rich tomato-based sauce infused with warm spices like cinnamon and nutmeg—ingredients that might surprise you at first but are unmistakably Greek. The orzo is cooked directly in the sauce, absorbing all those deep, savory notes, resulting in a dish that’s hearty, fragrant, and deeply satisfying.
Whether you’re exploring Greek cuisine for the first time or revisiting a beloved favorite, this giouvetsi recipe delivers authenticity, warmth, and a truly memorable dining experience.
Recipe Overview
Giouvetsi is a traditional Greek stew made with slow-simmered beef and orzo pasta cooked in a richly spiced tomato sauce. Finished with grated cheese, this one-pot dish is comforting, filling, and perfect for family-style meals. It’s rustic, elegant, and surprisingly easy to prepare at home.
Ingredients & Instructions
This recipe uses simple ingredients layered with classic Greek flavors. Follow these steps for a perfectly tender and aromatic giouvetsi.
Ingredients
- 2 tablespoons olive oil, divided
- 1½ lb diced beef
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- ½ cup red wine
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- ½ teaspoon ground nutmeg
- 2 bay leaves
- 1 cinnamon stick
- 2 cups chicken stock
- 2 cups orzo
- ½ cup grated Kefalotyri or Parmesan
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
1. Brown the Beef
Heat 1 tablespoon olive oil in a heavy-bottomed pot over medium-high heat. Add the diced beef, season lightly with salt, and brown on all sides. This step builds flavor, so don’t rush it. Once browned, remove the beef and set aside.
Tip: Brown the meat in batches if needed to avoid overcrowding the pot.
2. Sauté the Aromatics
Add the remaining olive oil to the same pot. Stir in the diced onion and garlic, cooking until the onion becomes soft and translucent. Scrape up any browned bits from the bottom—this is pure flavor.
3. Deglaze with Red Wine
Pour in the red wine and let it simmer until most of the liquid evaporates. This step adds depth and richness to the stew while mellowing the acidity of the tomatoes later on.
4. Build the Sauce
Stir in the tomato paste, crushed tomatoes, nutmeg, bay leaves, and cinnamon stick. The spices may seem subtle, but they give giouvetsi its signature warmth and complexity.
5. Simmer the Stew
Pour in the chicken stock, return the browned beef to the pot, and bring everything to a gentle boil. Reduce the heat, cover, and simmer until the beef is tender and the sauce is rich and well developed—about 60–90 minutes, depending on the cut of beef.
6. Remove Whole Spices
Once the beef is tender, remove the bay leaves and cinnamon stick. This prevents the flavors from becoming overpowering.
7. Cook the Orzo
Stir the orzo directly into the pot. Cook while stirring often until the orzo is tender and has absorbed the sauce. Add extra stock if needed—the consistency should be thick and stew-like, not dry.
8. Finish with Cheese
Stir in the grated Kefalotyri or Parmesan, then adjust seasoning with salt and freshly ground black pepper. Serve hot and enjoy the comforting layers of flavor.
Cooking Tips & Variations
Giouvetsi is wonderfully adaptable. Here are a few ways to make it your own:
1. Beef Alternatives
- Use lamb for a more traditional Greek variation.
- Chicken thighs can also work for a lighter, quicker version.
2. Cheese Choices
Kefalotyri is authentic, but Parmesan, Pecorino Romano, or even Mizithra make excellent substitutes.
3. Spice Balance
If you’re new to cinnamon in savory dishes, start with a smaller piece and adjust to taste. The goal is warmth, not sweetness.
4. Oven-Baked Option
For a classic taverna-style giouvetsi, transfer everything to an oven-safe dish and bake at 375°F (190°C) until the orzo is tender and slightly golden on top.
5. Make It Ahead
Giouvetsi tastes even better the next day. The flavors deepen as it rests, making it ideal for meal prep or entertaining.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the oven with a splash of stock to loosen the sauce.
Serving Ideas
- Serve with a Greek village salad for freshness.
- Pair with crusty bread to soak up the sauce.
- Add a squeeze of lemon for brightness before serving.
Giouvetsi is the kind of dish that brings people together—warm, comforting, and deeply rooted in tradition. With its tender beef, fragrant tomato sauce, and perfectly cooked orzo, it’s a one-pot meal that feels both rustic and refined. Whether you’re cooking for family, guests, or simply yourself, this Greek classic delivers comfort in every spoonful. Once you try it, giouvetsi may just earn a permanent spot in your comfort food rotation.
FAQs
1. What is giouvetsi traditionally made with?
Giouvetsi is traditionally made with beef or lamb, orzo pasta, tomatoes, and warm spices like cinnamon and nutmeg.
2. Can I make giouvetsi ahead of time?
Yes! It tastes even better the next day as the flavors continue to develop.
3. Is giouvetsi spicy?
No, it’s warmly spiced rather than hot. Cinnamon and nutmeg add depth, not heat.
4. Can I use beef stock instead of chicken stock?
Absolutely. Beef stock will create an even richer flavor.
5. What can I substitute for orzo?
Small pasta shapes like ditalini or even rice can work, though orzo is traditional.
Giouvetsi is a classic Greek beef stew with orzo simmered in a rich tomato sauce with warm spices. Comforting, authentic, and perfect for family meals.
