Name: Greek Beef Giouvetsi Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Greek
Ingredients: 3 lbs beef chuck roast, cut into 2-inch cubes; 2 cups orzo pasta; 1 large yellow onion, diced; 4 cloves garlic, minced; 1/4 cup olive oil; 1 cup dry red wine; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 2 cups beef broth; 1 cinnamon stick; 2 bay leaves; 1 tsp dried oregano; 1/2 tsp ground allspice; Salt and black pepper to taste; 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped

Description

How to make tender beef giouvetsi with orzo pasta and tomatoes that brings authentic Greek comfort food straight to your dinner table.

Ingredients

Scale

Base Ingredients

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

Flavor Builders

1 cup dry red wine
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
2 cups beef broth
1 cinnamon stick

Seasonings

2 bay leaves
1 tsp dried oregano
1/2 tsp ground allspice
Salt and black pepper to taste

Finishing Touches

1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

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Instructions

Brown Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper, then brown on all sides for 8-10 minutes total. Don’t overcrowd the pan – work in batches if needed for proper browning.
Sauté Aromatics: Remove beef and set aside. Add diced onion to the same pot and cook for 5 minutes until softened and golden. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Deglaze Pan: Pour in red wine and scrape up all those beautiful browned bits from the bottom of the pot. Let wine simmer for 3-4 minutes to cook off the alcohol and concentrate the flavors.
Build Sauce: Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, beef broth, cinnamon stick, bay leaves, oregano, and allspice. Return beef to pot and bring to a gentle simmer.
Braise Beef: Cover and transfer to 325°F oven for 1.5 hours, or simmer on stovetop over low heat. The beef should be fork-tender and easily shredding when ready – don’t rush this step.
Add Orzo: Stir in orzo pasta, adding more broth if needed to barely cover. Continue cooking uncovered for 15-20 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
Finish Dish: Remove cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot, topped with crumbled feta cheese and fresh parsley for that authentic Greek touch.

Notes

Brown beef in batches to avoid overcrowding and ensure proper caramelization.
Add orzo only in final 20 minutes to prevent mushy texture.
Keep extra beef broth on hand in case orzo absorbs too much liquid.
Remove cinnamon stick and bay leaves before serving for best presentation.
Flavors improve overnight, making this perfect for meal prep.
Freeze portions for up to 3 months for easy weeknight dinners.

Allergy Information: Gluten, Dairy

Nutrition

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