If you’re craving a hearty, comforting meal packed with rich Mediterranean flavors, the Greek Beef Stew with Orzo (Giouvetsi) Recipe is a perfect choice to bring that warmth right to your table. This classic Greek dish combines tender, slow-simmered beef with a luscious tomato-based sauce, fragrant herbs, and tender orzo pasta that soaks up every drop of flavor. It’s the kind of recipe that feels like a big, welcoming hug after a long day, and it’s surprisingly easy to make with simple, wholesome ingredients that come together beautifully to make an unforgettable meal.
Ingredients You’ll Need
Keeping ingredients straightforward and accessible really highlights the deep, rich flavors of this Greek Beef Stew with Orzo (Giouvetsi) Recipe. Each component plays a crucial role, whether it’s the savory beef providing hearty substance, the tomatoes and herbs lending brightness and warmth, or the orzo adding that comforting, tender bite that makes it so special.
- 2 lbs beef stew meat (such as chuck, cut into 1-inch cubes): Choose a cut with some marbling for tender, flavorful meat after simmering.
- 2 tbsp olive oil: A staple in Greek cooking, this adds richness and helps brown the beef perfectly.
- 1 large onion, finely chopped: Builds a sweet, savory base for the stew.
- 3 cloves garlic, minced: Infuses the dish with that irresistible aromatic depth.
- 1/2 cup red wine (optional, but recommended): Adds acidity and complexity, enhancing the stew’s rich flavor.
- 1 can (14.5 oz) diced tomatoes: Provides body and brightens the sauce with natural sweetness.
- 1 tbsp tomato paste: Intensifies the tomato flavor and thickens the stew.
- 2 cups beef broth: Essential for simmering the beef and creating a flavorful, hearty sauce.
- 1 tsp dried oregano: Lends an earthy, herbal touch that is quintessentially Greek.
- 1/2 tsp dried thyme: Adds subtle warmth and depth to the seasoning.
- 1/4 tsp ground cinnamon: Just a hint to bring a unique, fragrant layer to the dish.
- 1/2 tsp ground cumin: Offers an earthy, slightly nutty undertone that rounds out the flavors.
- Salt and black pepper, to taste: The basics that balance and elevate every ingredient.
- 1 1/2 cups orzo pasta: Absorbs the sauce and provides comforting, chewy texture.
- 1/4 cup chopped fresh parsley (for garnish): Adds a fresh, vibrant finish.
- 1/4 cup grated Parmesan cheese (optional, for serving): Offers a salty, nutty enhancement for those who love an extra layer of flavor.
How to Make Greek Beef Stew with Orzo (Giouvetsi) Recipe
Step 1: Searing the Beef to Perfection
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches so they develop a rich, golden crust without overcrowding the pot. This step locks in the juices and deepens the stew’s overall flavor beautifully. Once browned, set the beef aside and get ready to build the base of the stew.
Step 2: Sautéing Onion and Garlic
Using the same pot, add the finely chopped onion and sauté it until it softens and becomes translucent, about 4 to 5 minutes. Then add the minced garlic and cook just until fragrant, around one minute. This quick step fills the kitchen with irresistible aromas and lays down a flavorful foundation.
Step 3: Deglazing with Red Wine
If you’re using red wine, pour it in now. This isn’t just for the flavor—the wine helps scrape up those delicious browned bits on the bottom of the pot, incorporating them into the stew. Let the wine reduce for a couple of minutes to intensify its contribution without overwhelming the other ingredients.
Step 4: Adding Tomatoes, Broth, and Spices
Stir in the diced tomatoes, tomato paste, and beef broth. Add the dried oregano, thyme, cinnamon, and cumin, seasoning with salt and black pepper to your taste. Each spice brings a touch of Greek tradition, layering warmth and complexity into the sauce. Bring everything to a gentle simmer—it’s setting the stage for that rich fusion of flavors.
Step 5: Slow Simmer until Tender
Return the browned beef to the pot, cover, and reduce the heat to low. Let the stew cook gently for 1.5 to 2 hours, or until the beef is fall-apart tender and the flavors have mingled fully. This slow simmer is the heart of the Greek Beef Stew with Orzo (Giouvetsi) Recipe, creating that melt-in-your-mouth texture and deep, savory richness.
Step 6: Cooking the Orzo to Perfection
After the beef is tender, stir in the orzo pasta and cook for about 10 to 12 minutes until the orzo is al dente and has soaked up much of the delicious liquid. Keep an eye on the consistency—add a splash more beef broth or water if it gets too thick because this dish is all about that comforting, saucy texture.
Step 7: Garnishing and Serving Hot
Once off the heat, sprinkle fresh parsley over the top for a bright pop of color and freshness. For an added indulgence, offer grated Parmesan cheese to sprinkle on individual servings. Serve the Giouvetsi steaming hot, paired with crusty bread to mop up every flavorful bite.
How to Serve Greek Beef Stew with Orzo (Giouvetsi) Recipe
Garnishes
Fresh chopped parsley is a classic garnish that brightens the rich stew visually and flavor-wise. If you love a little extra complexity, a light dusting of grated Parmesan cheese takes the dish to another level with its salty, nutty notes—perfect for enhancing both the beef and the orzo.
Side Dishes
Serve this stew with warm, crusty bread for dipping, or a simple Greek salad with cucumbers, tomatoes, olives, and feta to add a refreshing contrast to the hearty main course. Roasted vegetables or steamed greens also make lovely complements.
Creative Ways to Present
For an inviting presentation, serve the Giouvetsi in individual rustic bowls topped with parsley and Parmesan. You could also layer it in shallow casserole dishes for a family-style meal, letting everyone dig in together, truly capturing that cozy, Greek taverna experience at home.
Make Ahead and Storage
Storing Leftovers
This stew keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen and mellow after resting, making leftovers just as delightful, if not more so, than the first serving.
Freezing
You can freeze Greek Beef Stew with Orzo (Giouvetsi) Recipe for longer storage by placing cooled portions in freezer-safe containers. Freeze for up to 3 months, making it a fantastic make-ahead meal for busy days when you want comforting home cooking with minimal effort.
Reheating
To reheat, thaw frozen stew overnight in the fridge, then warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it seems too thick. The orzo may absorb more liquid as it sits, so adjusting consistency during reheating is key to enjoying it like fresh.
FAQs
Can I use a different type of meat for this Greek Beef Stew with Orzo (Giouvetsi) Recipe?
Absolutely! While beef chuck is ideal for its tenderness and flavor, lamb works beautifully too, lending an authentic Greek touch. Just adjust cooking times if necessary to ensure the meat becomes tender and delicious.
Is red wine necessary for this recipe?
Red wine is optional but highly recommended. It adds depth and acidity that complement the rich beef and tomato base wonderfully. If you prefer not to use wine, simply substitute with extra beef broth.
Can I make this dish vegetarian or vegan?
This recipe is traditionally meat-based, but for a vegetarian version, you could substitute beef with hearty mushrooms or plant-based meat alternatives and use vegetable broth instead of beef broth. The spices and orzo will still deliver fantastic flavor.
How do I know when the orzo is perfectly cooked?
Orzo should be tender but still with a slight bite—al dente. Cooking it for 10 to 12 minutes usually does the trick, but check a few pieces near the end to avoid overcooking and mushiness.
What can I serve with Greek Beef Stew with Orzo (Giouvetsi) Recipe for a complete meal?
A crisp Greek salad with feta, olives, and fresh veggies or some roasted Mediterranean vegetables will balance the hearty stew perfectly. Don’t forget some crusty bread to soak up the flavorful sauce!
Final Thoughts
This Greek Beef Stew with Orzo (Giouvetsi) Recipe is a treasure that deserves a spot on your dinner table whenever you want comfort food that feels both special and soul-satisfying. With its melding of tender beef, aromatic spices, and comforting orzo, it promises to become a beloved go-to meal. Trust me, once you try it, you’ll want to make it again and again—there’s just something so magical about this dish that warms the heart and delights the palate every single time.
Print
Greek Beef Stew with Orzo (Giouvetsi) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
Giouvetsi is a traditional Greek beef stew featuring tender beef cubes simmered in a rich tomato and aromatic spice broth, combined with orzo pasta to create a hearty and comforting one-pot meal. This dish boasts a blend of Mediterranean flavors with hints of cinnamon and cumin, garnished with fresh parsley and optional Parmesan cheese for a perfect finish.
Ingredients
Beef and 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)
Tomato and Broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
Spices
- 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
Orzo and Garnishes
- 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.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes to concentrate the flavor.
- Add Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, beef broth, oregano, thyme, cinnamon, and cumin. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the Stew: Return the browned beef to the pot. Cover and reduce the heat to low. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Cook the Orzo: Stir in the orzo pasta and cook for an additional 10-12 minutes, until the orzo is al dente and has absorbed much of the liquid. If the stew becomes too thick, add a little more beef broth or water to achieve the desired consistency.
- Finish and Serve: Remove the pot from heat. Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese. Serve the Giouvetsi hot, ideally with crusty bread for dipping.
Notes
- For best results, use chuck or another well-marbled beef stew meat for tenderness and flavor.
- The red wine is optional but adds depth and richness; substitute with additional beef broth if omitted.
- Adjust the seasoning and spices to your taste preference, especially the cinnamon and cumin for a balanced warmth.
- Stir gently when adding orzo to prevent sticking and ensure even cooking.
- Leftovers taste great and can be reheated gently on the stovetop or in the oven.
