If you are craving a comforting meal that sings with authentic Mediterranean flavors, this Greek Beef Stew with Orzo (Giouvetsi) Recipe is exactly what you need. Rich, tender chunks of beef slowly simmered in a fragrant tomato and herb sauce, mingled with the nutty orzo pasta, create a heartwarming dish that feels like a warm hug on a plate. This traditional Greek classic brings together simple ingredients in a way that transforms everyday pantry staples into something truly unforgettable and soul-satisfying.
Ingredients You’ll Need
The magic of this Greek Beef Stew with Orzo (Giouvetsi) Recipe lies in its humble yet essential ingredients. Each one plays a crucial role, from the tender beef that offers richness, to the fragrant herbs and spices that build depth, and the orzo pasta which adds a lovely texture and subtle nutty flavor.
- Beef stew meat (2 lbs): Choose chuck for its perfect balance of meat and fat, ensuring juicy, tender bites after slow cooking.
- Olive oil (2 tbsp): Adds a fruity richness and helps brown the beef beautifully for extra flavor.
- Onion (1 large, finely chopped): Offers sweetness and body to the stew base.
- Garlic (3 cloves, minced): Infuses the dish with a warm, aromatic quality.
- Red wine (1/2 cup, optional): Adds acidity and complexity; if you skip it, the stew still tastes amazing.
- Diced tomatoes (1 can, 14.5 oz): Bring bright, tangy notes to balance the richness of the meat.
- Tomato paste (1 tbsp): Deepens the tomato flavor and thickens the sauce subtly.
- Beef broth (2 cups): Provides a savory liquid base full of meaty depth.
- Dried oregano (1 tsp): Earthy and slightly minty, it’s a classic Greek herb.
- Dried thyme (1/2 tsp): Adds a gentle herby aroma that complements oregano.
- Ground cinnamon (1/4 tsp): Just a hint adds warmth and a touch of sweetness to the stew.
- Ground cumin (1/2 tsp): Brings subtle smoky and nutty undertones to the dish.
- Salt and black pepper, to taste: Essential for seasoning and balancing all flavors.
- Orzo pasta (1 1/2 cups): The tiny pasta shapes soak up the sauce perfectly, offering a playful bite.
- Fresh parsley (1/4 cup, chopped): Brightens the dish with its fresh, herbaceous notes when sprinkled on top.
- Grated Parmesan cheese (1/4 cup, optional): Adds creaminess and umami when served alongside.
How to Make Greek Beef Stew with Orzo (Giouvetsi) Recipe
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. To develop great flavor, add beef cubes in batches and sear them on every side until a deep, rich brown crust forms. This step locks in juices and creates a flavorful foundation for the stew. Once browned, remove the beef and set it aside to prevent overcrowding the pot.
Step 2: Sauté the Onion and Garlic
In the same pot, add the finely chopped onion and sauté over medium heat for about 4 to 5 minutes, until it softens and becomes translucent. Then stir in the minced garlic and cook for an additional minute until you catch that wonderful fragrance filling your kitchen. This builds a fragrant base for your stew, layering flavor right from the start.
Step 3: Deglaze with Wine (Optional)
If you choose to use red wine, pour it into the pot now. Stir well, scraping up all the delicious browned bits stuck to the bottom — this is where so much flavor lives. Let the wine simmer away for around 2 minutes, reducing it slightly and intensifying its flavor before adding the other ingredients.
Step 4: Add Tomatoes and Broth
Stir in the canned diced tomatoes and tomato paste for a robust, vibrant tomato base. Pour in the beef broth, then sprinkle in the dried oregano, thyme, cinnamon, and cumin. Season with salt and freshly cracked black pepper to suit your taste. Bring everything to a gentle simmer — you’re building the rich, aromatic heart of this Greek Beef Stew with Orzo (Giouvetsi) Recipe.
Step 5: Simmer the Beef
Return the browned beef cubes to the pot, making sure they are mostly submerged in the sauce. Cover with a lid and reduce the heat to low. Let the stew gently bubble away for 1.5 to 2 hours until the beef is meltingly tender and the flavors have fully blended together. Your patience here will be rewarded with unforgettable depth and silky tender meat.
Step 6: Cook the Orzo
Once your beef is tender, stir the orzo pasta into the stew and cook for an additional 10 to 12 minutes. The orzo will absorb much of the stew’s luscious sauce and become perfectly al dente. If the stew thickens too much, add a splash of broth or water to keep it nice and saucy. This step transforms Giouvetsi into a wonderfully textured, one-pot meal.
Step 7: Garnish and Serve
Remove the pot from heat. Sprinkle freshly chopped parsley over the top for a pop of color and fresh brightness. Optionally, offer grated Parmesan cheese on the side for an extra layer of creamy umami. Serve hot, ideally with crusty bread to soak up every last bit of the delicious sauce.
How to Serve Greek Beef Stew with Orzo (Giouvetsi) Recipe
Garnishes
Fresh parsley is a must-have garnish to brighten the rich stew with its crisp herbal notes and vibrant green color. For those wanting an indulgent twist, a little grated Parmesan adds a beautifully savory contrast that melts into the piping hot stew.
Side Dishes
Greek Beef Stew with Orzo (Giouvetsi) is hearty enough to stand on its own, but it pairs wonderfully with a side of crisp Greek salad, featuring cucumbers, tomatoes, olives, and feta cheese. Crusty bread is perfect for dipping into the sauce, making every bite even more satisfying.
Creative Ways to Present
Serve this rustic stew family-style in the pot it was cooked in, letting everyone help themselves, or ladle it into individual shallow bowls for an elegant, restaurant-style presentation. For a festive touch, add a wedge of lemon alongside each plate to squeeze over — a bright citrus lift that accentuates the stew’s warm spices.
Make Ahead and Storage
Storing Leftovers
This Greek Beef Stew with Orzo (Giouvetsi) Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and moisture. In fact, the flavors often deepen overnight, making leftovers just as delightful as the first serving.
Freezing
If you want to freeze leftovers, let the stew cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. For best texture, it’s recommended to freeze the stew without the orzo and add fresh orzo when reheating, as pasta can become mushy after freezing.
Reheating
Reheat gently over the stove on low heat, stirring occasionally to prevent sticking. If the stew feels too thick after refrigerating or freezing, add a splash of broth or water to loosen it up and bring back that perfect saucy consistency.
FAQs
What cut of beef is best for Giouvetsi?
Chuck roast or similar stew meat is ideal because it becomes tender and flavorful after slow cooking, making each bite melt in your mouth.
Can I make this dish without red wine?
Absolutely! While red wine adds depth, omitting it will not diminish the overall deliciousness of the stew. The tomato base and herbs still provide plenty of flavor.
Is orzo the only pasta that works in this recipe?
Orzo is traditional and works perfectly, but you can substitute with other small pasta shapes like acini di pepe or even small macaroni if preferred.
Can I prepare this stew in a slow cooker?
Yes, you can brown the beef and sauté the aromatics on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours before adding the orzo near the end.
How spicy is this stew?
This Greek Beef Stew with Orzo (Giouvetsi) Recipe is gently spiced with warm herbs and aromatic spices but not hot or spicy. You can add a pinch of chili flakes if you like a little kick.
Final Thoughts
There is something truly special about sharing a bowl of Greek Beef Stew with Orzo (Giouvetsi) Recipe with loved ones — it’s warmth on a chilly day, comfort after a long week, and a celebration of rich, wholesome flavors all at once. Don’t hesitate to dive into this wonderful dish that so beautifully combines tender beef, cozy pasta, and soulful Mediterranean herbs into one unforgettable meal. Give it a try and watch it quickly become a treasured favorite in your home.
Print
Greek Beef Stew with Orzo (Giouvetsi) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Description
Giouvetsi is a classic Greek beef stew featuring tender beef cubes slowly simmered in a rich tomato and red wine sauce, infused with aromatic herbs and warm spices. This comforting dish is finished by cooking orzo pasta directly in the stew, making it a hearty one-pot meal perfect for family dinners.
Ingredients
Beef and Stew Base
- 2 lbs beef stew meat (such as chuck, cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup red wine (optional, but recommended)
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Pasta and Garnish
- 1 1/2 cups orzo pasta
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set it aside to keep warm.
- Sauté the Onion and Garlic: Using the same pot, add the finely chopped onion and cook for 4-5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant, ensuring not to burn the garlic.
- Deglaze with Wine (Optional): Pour the red wine into the pot and stir well, scraping up all the browned bits from the bottom to deepen the flavor. Let the wine reduce for about 2 minutes to cook off the alcohol and concentrate the taste.
- Add the Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and beef broth. Season with dried oregano, thyme, ground cinnamon, ground cumin, salt, and black pepper. Bring this mixture to a gentle simmer.
- Simmer the Beef: Return the browned beef pieces to the pot, cover it, and reduce the heat to low. Let the stew gently simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are fully developed.
- Cook the Orzo: Stir in the orzo pasta and cook uncovered for 10-12 minutes, until the orzo is al dente and has absorbed much of the liquid. Add additional beef broth or water if the stew becomes too thick.
- Garnish and Serve: Remove the pot from heat. Garnish the giouvetsi with freshly chopped parsley and grated Parmesan cheese if using. Serve hot, ideally with crusty bread for dipping into the flavorful sauce.
Notes
- If you prefer a richer sauce, you can substitute part of the beef broth with more red wine.
- For a vegetarian version, replace beef with mushrooms and use vegetable broth instead.
- Orzo absorbs a lot of liquid, so add broth gradually to achieve desired consistency.
- Leftovers taste even better the next day as flavors continue to meld.
- Using a heavy-bottomed pot or Dutch oven helps prevent burning and distributes heat evenly.
