Greek Giouvetsi

Giouvetsi is a Greek oven dish pairing slow-braised meat with kritharaki, the small pasta commonly known as orzo.

The beef cooks until tender before the orzo is added, allowing the pasta to absorb the seasoned tomato braising liquid.

Bake only until the orzo is tender and still saucy; it continues to absorb liquid as the dish rests.

Serving Suggestions

Serve with grated kefalotyri, parsley, a green salad, and crusty bread.

Recipe Notes

Braise the beef a day ahead, then add the orzo and bake shortly before serving.

Greek Giouvetsi

Greek tomato-braised beef baked with kritharaki orzo and finished with grated kefalotyri.

Servings 6 servings

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

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Equipment

• Large Dutch oven
• Shallow ovenproof casserole
• Wooden spoon
• Box grater

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beef Braise

• 2 lb beef chuck cut into large irregular pieces
• 1 1/2 tsp fine salt divided
• 1/2 tsp ground black pepper
• 3 tbsp olive oil
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 1/2 cup dry red wine
• 28 oz crushed tomatoes
• 3 cups beef stock divided
• 1 whole cinnamon stick 2 inches long
• 2 whole bay leaves
• 1 tsp dried oregano

Orzo and Finish

• 1 1/2 cups kritharaki or orzo pasta
• 1 cup hot water as needed
• 3 oz kefalotyri or pecorino finely grated
• 2 tbsp flat-leaf parsley roughly chopped

Instructions

 

Braise the Beef:

• Season beef with 1 teaspoon salt and pepper. Heat oil in a Dutch oven and brown the beef in batches, then set aside. Cook onion for 7 minutes and garlic for 1 minute.
• Deglaze with wine. Add tomatoes, 2 cups stock, cinnamon, bay leaves, oregano, and beef. Cover and simmer gently for 75 to 90 minutes until nearly tender.

Bake with Orzo:

• Heat the oven to 375 F (190 C). Remove cinnamon and bay leaves. Transfer beef and sauce to a shallow casserole, stir in orzo, remaining stock, and remaining salt.
• Bake uncovered for 25 to 30 minutes, stirring once and adding hot water if needed, until the orzo is tender and saucy. Rest for 10 minutes.

Finish:

• Spoon into warm plates and finish lightly with grated cheese and parsley.

Notes

• Keep extra hot water nearby because orzo absorption varies by brand.
• Refrigerate for up to three days; loosen with stock or water when reheating.

Nutrition

Calories: 590kcalCarbohydrates: 55gProtein: 43gFat: 23gSaturated Fat: 8gCholesterol: 120mgSodium: 760mgFiber: 6gSugar: 8g

Calories: 590kcal

Course: Main Course

Cuisine: Greek

Keyword: Giouvetsi, Greek Beef and Orzo, Youvetsi