Go Back
“A traditional Greek beef giouvetsi with tender beef, orzo pasta, rich tomato sauce, and sprinkled cheese.”

Beef Giouvetsi (Greek Beef Orzo Pasta) – Authentic Mediterranean Comfort Food Recipe

This Beef Giouvetsi (Greek Beef Orzo Pasta Recipe) is a beloved traditional dish that brings the flavors of Greece straight to your table. Tender beef is slow-cooked in a rich tomato sauce, then baked with orzo pasta until perfectly hearty and comforting. Finished with a sprinkle of cheese, this dish is ideal for family dinners, festive gatherings, or when you’re craving authentic Mediterranean comfort food. Simple ingredients, bold flavors, and timeless tradition make giouvetsi a recipe worth savoring.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Family Dinner, Main Dish
Cuisine Greek, Mediterranean comfort food
Servings 8 portions
Calories 480 kcal

Equipment

  • Large casserole dish or Dutch oven
  • Clay pot or ovenproof baking dish
  • Mixing bowls
  • Wooden spoon
  • Oven (180°C / 350°F)

Ingredients
  

Beef & Sauce Base

  • 1 kg beef (chuck or shin, cut into chunks)
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 400 g canned tomatoes (or fresh, grated)
  • 500 ml beef stock
  • 1 bay leaf
  • ½ tsp cinnamon
  • Salt & pepper to taste

Orzo & Garnish

  • 400 g orzo pasta
  • 100 g feta or kefalotyri cheese (crumbled or grated)
  • Fresh parsley or oregano

Instructions
 

  • Prepare Beef: Season beef with salt and pepper. Heat olive oil in casserole dish, sear beef until browned. Remove and set aside.
  • Build Sauce: Sauté onion and garlic until softened. Stir in tomato paste, canned tomatoes, cinnamon, and bay leaf. Return beef, add stock, and simmer gently for 60–90 minutes until tender.
  • Cook Orzo: Option A—cook orzo separately until al dente. Option B—add uncooked orzo directly to casserole with extra liquid.
  • Bake: Transfer beef and sauce to clay pot or baking dish. Add orzo, stir gently, and bake at 180°C (350°F) for 30 minutes until pasta is creamy and sauce absorbed.
  • Finish: Garnish with crumbled feta or grated kefalotyri and fresh parsley. Serve hot with crusty bread and salad.

Notes

  • Pro Tip: Cook beef low and slow for melt-in-your-mouth texture.
  • Variations: Substitute lamb or chicken, or make vegetarian with eggplant and chickpeas.
  • Storage: Keeps 3–4 days refrigerated; freeze portions up to 2 months. Reheat gently with added stock.
  • Serving Idea: Pair with Greek salad and red wine for a complete Mediterranean meal.
Keyword giouvetsi, Greek beef casserole, orzo pasta, tomato-based comfort food, traditional Greek recipe