Name: Beef Giouvetsi Greek Orzo Pasta
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 2 lbs beef chuck roast, cut into 2-inch cubes; 1½ cups orzo pasta; 1 large yellow onion, diced; 4 cloves garlic, minced; 3 tbsp olive oil; 28 oz can crushed tomatoes; 2 tbsp tomato paste; 1 cup red wine; 2 cups beef broth; 1 bay leaf; 1 tsp dried oregano; ½ tsp ground cinnamon; 1 tsp salt; ½ tsp black pepper; ¼ cup fresh parsley, chopped; ½ cup crumbled feta cheese

Description

How to make beef giouvetsi with tender beef, orzo pasta and rich tomato sauce that brings authentic Greek comfort to your dinner table.

Ingredients

Scale

Base Ingredients

2 lbs beef chuck roast, cut into 2-inch cubes
1½ cups orzo pasta
1 large yellow onion, diced
4 cloves garlic, minced
3 tbsp olive oil

Flavor Builders

28 oz can crushed tomatoes
2 tbsp tomato paste
1 cup red wine
2 cups beef broth
1 bay leaf

Seasonings & Herbs

1 tsp dried oregano
½ tsp ground cinnamon
1 tsp salt
½ tsp black pepper
¼ cup fresh parsley, chopped
½ cup crumbled feta cheese

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Instructions

Sear Beef: Heat olive oil in Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides for 8-10 minutes total. Don’t overcrowd the pan.
Sauté Aromatics: Remove beef and set aside. Add diced onion to the same pot and cook for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
Build Sauce: Stir in tomato paste and cook 1 minute. Pour in red wine to deglaze, scraping up browned bits. Add crushed tomatoes, oregano, cinnamon, and bay leaf.
Braise Beef: Return beef to pot with any juices. Add beef broth until beef is barely covered. Bring to boil, then reduce heat and simmer covered for 75 minutes.
Add Orzo: Stir in orzo pasta, making sure it’s submerged in liquid. Add more broth if needed. Cook uncovered for 12-15 minutes until orzo is tender but not mushy.
Finish Dish: Remove bay leaf and taste for seasoning. Let rest 5 minutes to thicken slightly. Garnish with fresh parsley and crumbled feta cheese before serving warm.

Notes

Sear beef in batches to avoid overcrowding and ensure proper browning for maximum flavor development.
Store in airtight container in refrigerator for up to 4 days, flavors improve overnight.
Substitute lamb shoulder or short ribs if chuck roast isn’t available, cooking time remains the same.
Add extra broth when reheating as orzo absorbs liquid and sauce thickens when cooled.
Serve immediately after resting for best texture and temperature, garnish each bowl individually.
Freeze portions for up to 3 months, though orzo texture may change slightly after thawing.

Allergy Information: Gluten, Dairy

Nutrition

Calories: 485 calories
Fat: 18g
Carbohydrates: 38g
Protein: 42g