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Delicious Beef Giouvetsi, a traditional Greek baked pasta dish with tender beef, is showcased in this featured image.

Best Beef Giouvetsi Ever

This Beef Giouvetsi recipe delivers tender beef, perfectly cooked orzo, and a rich, flavorful tomato sauce. Slow braising the beef ensures a melt-in-your-mouth texture, while careful attention to the orzo prevents mushiness, resulting in a classic Greek dish that is both comforting and delicious.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp Olive oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 1 cup Dry red wine optional
  • 4 cups Beef broth
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1 Bay leaf
  • Salt to taste
  • Pepper to taste
  • 1 lb Orzo pasta
  • 1/2 cup Grated Kefalotyri cheese or Parmesan cheese optional
  • 4 oz Feta cheese, crumbled, for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • Dutch oven or oven-safe pot with lid
  • Large bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • paper towels
  • Spatula or spoon
  • fork

Method
 

  1. Preheat oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
  4. If using, pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced slightly. Add the crushed tomatoes, diced tomatoes (undrained), beef broth, oregano, thyme, and bay leaf. Bring to a simmer.
  5. Return the seared beef to the pot. Cover the pot and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the beef is very tender and easily pierced with a fork.
  6. Remove the pot from the oven. Discard the bay leaf. Bring the sauce to a simmer over medium heat on the stovetop.
  7. Stir in the orzo pasta.
  8. Cover the pot and return it to the oven for another 15-20 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Alternatively, continue cooking on the stovetop, stirring frequently, until the orzo is cooked and the sauce has thickened.
  9. Remove the pot from the oven or stovetop. Let it rest for 10 minutes before serving. This allows the orzo to fully absorb the sauce and the flavors to meld.
  10. Stir in the grated Kefalotyri cheese or Parmesan cheese (if using). Serve hot, garnished with crumbled feta cheese and chopped fresh parsley.

Notes

For best results, use chuck roast for the beef. Searing the beef is crucial for developing flavor. Monitor the orzo closely to prevent overcooking. Letting the dish rest before serving allows the orzo to absorb the sauce. You can substitute Parmesan cheese for Kefalotyri cheese if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. The Giouvetsi can be reheated on the stovetop or in the microwave.