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Beef giouvetsi with orzo is a Greek oven-baked dish of beef chuck cooked in tomato sauce with a cinnamon stick and a little allspice. The spices add warmth, but the dish tastes savory, not sweet.
The beef gets soft enough to pull apart with a fork. The orzo cooks right in the sauce, so it turns creamy and slightly sticky.
This is a simplified version. I sear the beef, braise it for 105 minutes at 170 C / 340 F, then stir in the orzo and bake it uncovered for 25 minutes. Check the beef before adding the orzo. If a cube still resists a fork, give it another 15 minutes, because the orzo can’t wait.
You do not need anything special, just one Dutch oven. Plan on about 3 hours, and most of it is hands-off.
Why You’ll Love This Recipe
- One pot goes from stovetop to oven to table
- The oven braises the beef while you do other things
- Orzo cooks in the sauce, so no extra pot
- Cinnamon and allspice add warmth without making it sweet
Ingredient Notes
- beef chuck: Chuck has enough fat and connective tissue to turn soft in a long braise. Beef shin or boneless short rib also work, but lean cuts like sirloin dry out.
- orzo: Orzo is rice-shaped pasta, sold as kritharaki in Greek shops. Short-cut macaroni can stand in, but orzo gives the creamiest result.
- cinnamon stick: One 7 cm / 3-inch piece gives gentle warmth. Use 1/2 tsp ground cinnamon if you don’t have a stick.
- kefalotyri: This is a hard, salty Greek cheese. Parmesan or pecorino works the same way, and you can skip it for a dairy-free version.
- canned crushed tomatoes: They give a smooth sauce. If yours taste sharp, stir in 1/2 tsp sugar after the braise.
Oven-Baked Beef Giouvetsi with Orzo and Warm Cinnamon
Ingredients
Method
- Heat the oven to 170 C / 340 F with a rack in the lower middle. Pat the beef dry with paper towels, then toss it with 1 tsp of the salt and the pepper.
- Heat 2 tbsp of the oil in a 28 cm / 11-inch oven-safe Dutch oven over medium-high heat. Sear the beef in 2 batches, 5 to 6 minutes per batch, turning with tongs until the cubes are browned on at least 3 sides. Move each batch to a plate.
- Lower the heat to medium and add the remaining 1 tbsp oil and the onion. Cook for 5 minutes, until soft. Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens. Pour in the wine, scrape up the browned bits from the bottom, and simmer for 2 minutes.
- Return the beef and any juices to the pot. Add the crushed tomatoes, water, cinnamon stick, allspice, bay leaves and the remaining 1/2 tsp salt. Bring to a simmer, about 2 minutes, then cover and bake for 105 minutes, until a beef cube pulls apart easily with a fork.
- About 10 minutes before the braise ends, heat the stock in a 1.5-quart / 1.4 L saucepan until steaming. Take the pot out of the oven, remove the cinnamon stick and bay leaves, and check the beef. If it still resists a fork, cover and bake 15 more minutes. Then stir in the orzo and hot stock, scraping the bottom, and bake uncovered for 25 minutes, stirring once at the halfway point, until the orzo is tender and most of the liquid is absorbed.
- Let the pot stand uncovered for 10 minutes so the sauce thickens. Taste and add salt if needed. Sprinkle with the grated kefalotyri or Parmesan and the parsley and serve from the pot.
Notes
- Cut the beef into 4 cm / 1.5-inch cubes so the pieces cook evenly.
- Heat the stock before adding it, so the sauce doesn't stop simmering.
- Let the dish stand for 10 minutes so the sauce thickens and the orzo settles.
- Kefalotyri is salty, so taste the dish before adding extra salt at the table.
Tips for Success
- Pat the beef dry with paper towels before searing, so the cubes brown instead of steaming in their own moisture.
- Sear in two batches in the 28 cm / 11-inch Dutch oven, leaving space between cubes, so the pot stays hot and the beef browns.
- Heat the stock until steaming before stirring in the orzo, so the sauce keeps simmering and the pasta cooks evenly.
- Stir the orzo once halfway through baking and scrape the bottom, so no pieces stick to the pot or cook unevenly.
- Taste the sauce before the orzo goes in and adjust the salt, since the stock and the cheese both add their own.
Variations
- Swap the beef for lamb shoulder cut into 4 cm pieces, and braise it for the same 105 minutes before adding the orzo.
- Replace the wine with 120 ml extra stock and 1 tablespoon red wine vinegar if you’d rather cook without alcohol.
- Crumble 100 g feta over each bowl instead of grated hard cheese for a creamier, tangier finish.
Storage and Reheating
Beef giouvetsi keeps in the fridge for 3 to 4 days in an airtight container. Don’t leave it out for more than 2 hours before refrigerating. The orzo keeps absorbing sauce, so leftovers are thicker the next day.
To reheat, put a portion in a saucepan with 2 tbsp water or stock. Cover and warm over low heat for 8 to 10 minutes, stirring gently, until steaming hot. In the microwave, cover the bowl and heat at 70% power for 2 minutes, stir, then continue in 30-second bursts.
For make-ahead, finish the recipe through step 4 up to 2 days early and refrigerate the beef in its sauce. You can also freeze that beef and sauce, without the orzo, for up to 3 months. Thaw it overnight in the fridge, bring it to a simmer, then add the orzo and stock and bake as written.
Serving Suggestions
I like to bring giouvetsi to the table in the pot, with grated cheese and parsley sprinkled on top. Serve it after the 10-minute rest, when the sauce has thickened and the orzo has settled.
A cucumber and tomato salad with red onion and a squeeze of lemon goes well, because the acid cuts through the rich sauce. Crusty bread is good for wiping up what’s left at the bottom of the bowl.
A dry red wine fits nicely with the cinnamon and tomato.
FAQ
How do I know when the beef in giouvetsi is tender enough for the orzo?
A beef cube is ready when it pulls apart easily with a fork after the 105-minute braise at 170 C / 340 F. If it springs back or feels rubbery, cover the pot and bake another 15 minutes before adding the orzo. Adding orzo too early leaves you with soft pasta and tough beef.
Can I use ground cinnamon instead of a cinnamon stick in giouvetsi?
Yes, use 1/2 teaspoon ground cinnamon and stir it in with the allspice. Ground cinnamon is stronger than a stick, so don’t add more or the sauce will taste sweet. If you have a stick, one 7 cm / 3-inch piece is enough, and you can pull it out before adding the orzo.
Can I braise the beef for giouvetsi ahead and add the orzo later?
Yes. Braise the beef up to 2 days ahead and keep it in the fridge in its sauce. When you’re ready, bring it to a simmer on the stove, stir in the orzo and 500 ml hot stock, and bake uncovered for 25 minutes. The orzo stays firmer than it does when you reheat a finished pot.
What goes well with beef giouvetsi?
A crisp cucumber and tomato salad with lemon or red wine vinegar works well, because the acid cuts through the rich sauce. A plain green salad and some crusty bread for the sauce also fit. A glass of dry red wine, such as a Greek Agiorgitiko, goes nicely with the cinnamon.
What is the difference between giouvetsi and beef stifado?
Both are Greek beef braises cooked with tomato and warm spices. Giouvetsi is baked with orzo, so the pasta soaks up the sauce and it’s a complete one-pot meal. Stifado is cooked with lots of small whole onions and usually served with bread or roasted Greek potatoes instead of pasta.
Is beef giouvetsi gluten free or dairy free?
No, giouvetsi isn’t gluten free, because orzo is a wheat pasta. You can make it dairy free by skipping the grated cheese on top, since nothing else in the pot contains dairy. Check your stock label too, as a few brands add wheat or milk ingredients.