Greek Beef Orzo Pasta

Greek Beef Orzo Pasta, traditionally known as Giouvetsi, is a beloved dish in Greek cuisine that blends tender beef, orzo pasta, and a spiced tomato sauce into a comforting one-pot meal. Baked to perfection and topped with grated cheese, it’s a hearty and flavorful dish ideal for family dinners or special occasions.

Why You’ll Love This Recipe

• Rich, comforting, and full of Mediterranean flavor
• One-pot style cooking with easy cleanup
• A traditional Greek recipe with modern ease
• Perfect for meal prep or feeding a crowd
• Versatile—easy to adapt with your favorite ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stewing beef, cubed
• Orzo pasta
• Onion, chopped
• Garlic cloves, minced
• Tomato paste
• Canned crushed or chopped tomatoes
• Red wine (optional but recommended)
• Olive oil
• Bay leaves
• Ground cinnamon
• Ground allspice
• Salt and pepper
• Hot water or beef broth
• Grated kefalotyri or Parmesan cheese for serving

Directions

this recipe

1. Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes on all sides. Remove and set aside.
2. Sauté the aromatics: In the same pot, add the chopped onion. Sauté until translucent, then add garlic and cook for 1 minute.
3. Deglaze and simmer: Stir in tomato paste and cook briefly. Add red wine and deglaze the pot. Add crushed tomatoes, bay leaves, cinnamon, allspice, salt, and pepper. Return beef to the pot and cover with water or broth. Simmer on low heat for about 1.5 to 2 hours until the beef is tender.
4. Preheat the oven to 350°F (175°C).
5. Add orzo and bake: Transfer the beef and sauce to a baking dish. Stir in orzo pasta and additional hot water or broth to cover. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes until the orzo is tender and the top is slightly crispy.
6. Rest and serve: Let rest for 10 minutes. Sprinkle with grated cheese before serving.

Servings and Timing

• Servings: 6
• Prep time: 20 minutes
• Cook time: 2 hours 15 minutes
• Total time: 2 hours 35 minutes

Variations

• Swap the protein: Use lamb or chicken instead of beef
• Vegetarian version: Use hearty vegetables like mushrooms and eggplant, and vegetable broth
• Add vegetables: Stir in spinach, zucchini, or roasted red peppers
• Herb twist: Add dried oregano or thyme for extra Greek flavor

Storage/Reheating

• Refrigerate leftovers for up to 3 days in an airtight container
• Freeze for up to 2 months. Thaw overnight in the fridge before reheating
• Reheat in the oven at 350°F until warmed through or microwave individual servings

FAQs

Can I use another type of pasta?

Yes, although orzo is traditional, small pasta shapes like ditalini or rice-shaped pasta also work.

What wine should I use?

A dry red wine such as Merlot or Cabernet Sauvignon adds depth to the sauce.

Can I make this dish ahead?

Yes. Make the beef sauce ahead and bake with orzo just before serving.

Is orzo gluten-free?

No, but you can substitute with gluten-free orzo or small GF pasta.

Can I cook this entirely on the stovetop?

You can simmer the orzo in the stew uncovered, but baking gives the best flavor and texture.

What cheese can I use if I can’t find kefalotyri?

Use grated Parmesan or Pecorino Romano as a substitute.

Can I make this without wine?

Yes, simply use extra broth or water instead of wine.

How do I keep the orzo from overcooking?

Add enough liquid to cover the orzo and monitor baking time to ensure it’s al dente.

What should I serve with this?

Pair with a Greek salad, crusty bread, or roasted vegetables.

Is this dish spicy?

No, but you can add red pepper flakes if you like a little heat.

Conclusion

Greek Beef Orzo Pasta (Giouvetsi) is a rustic and flavorful dish that brings the comfort of slow-cooked beef and pasta to your table with authentic Greek spices. It’s a one-dish meal that’s simple to prepare, rich in taste, and perfect for both weeknights and festive gatherings.

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