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Giouvetsi (Greek Beef Stew with Orzo)

Giouvetsi is the ultimate Greek comfort food! This flavor-packed beef and orzo stew cooked in a rich tomato sauce is a hearty and delicious one-pot meal your whole family will love.

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6
Calories: 449 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 tbsp olive oil
  • 2 lbs (900g) diced beef or one large piece of brisket
  • 1 large onion , diced
  • 4 garlic cloves , roughly chopped
  • ⅓ cup (80ml) red wine or beef broth
  • ¼ cup (60ml) red wine vinegar
  • 1 tbsp balsamic vinegar
  • ½ tbsp Worcestershire sauce 
  • 2 tbsp tomato paste
  • 14 oz (400g) can crushed tomatoes or liquidized plum tomatoes
  • ½ tbsp brown sugar , optional
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp mixed herbs
  • ½ tsp allspice
  • ½ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 1 large bay leaf
  • 2 cups (500 ml) beef broth or stock made using Bouillon / stock cube
  • 1 ½ cups (300 g) orzo
To serve
  • freshly grated parmesan to taste
  • Salt and freshly ground black pepper to taste
  • 1 tbsp chopped parsley

Instructions

Slow Cooker Method
    Cup of Yum
  1. Season the beef with plenty of salt and pepper. I used a large piece of brisket in the video for this recipe but you can use diced chuck steak / braising steak if you prefer.
  2. Heat the olive oil in large casserole or directly in your slow cooker if it offers a browning option (such as the Greenpan Slow Cooker). Add the beef and brown on all sides until nicely colored. You might need to do this in batches if using diced beef.
  3. Add the red wine to deglaze the pot (stand back as it will steam up hitting the hot pan) and stir in the onions, garlic and bay leaf.
  4. (Transfer everything to the crock pot if you have started this recipe in a casserole dish). Sprinkle with the spices, herbs, sugar and seasoning and add the beef broth, red wine and balsamic vinegar.
  5. Stir in the tomatoes and tomato paste cover the slow cooker and cook on HIGH for 4-5 hours or on LOW for 6-8 hours or until the meat is fork tender.
  6. NOTE: If you have used one large piece of meat then use tongs to transfer it to a cutting board, rest for a couple of minutes then slice into chunks. Add the beef back into the sauce.
  7. Stir in the orzo and cook on HIGH for 20 – 30 minutes, stirring occasionally, until the pasta is tender. Add a little hot water if the sauce is looking a bit dry.
  8. Discard the bay leaf, taste and adjust the seasoning if needed. Serve with plenty of freshly grated Parmesan and freshly chopped parsley.
Stove Top Method
  1. Follow the same steps as the slow cooker method until all ingredients apart from the pasta have been added to a large casserole or Dutch Oven. Increase the beef broth to 3 cups (750ml).
  2. Bring the sauce to a boil then lower the heat to a gentle simmer. Cover the pot and cook for 45 minutes, or until the meat is tender.
  3. If you have used one large piece of meat then use tongs to transfer it to a cutting board, rest for a couple of minutes then slice into chunks. Add the beef back into the sauce.
  4. Stir in the orzo and cook for 15-20 minutes, stirring frequently to prevent the orzo from sticking and topping up with additional stock or water as needed.
  5. Discard the bay leaf, taste and adjust the seasoning. Serve with grated Parmesan and freshly chopped parsley.

Notes

  • STORING AND FREEZING
  • Store any leftovers in the refrigerator for up to three days and reheat in a saucepan or in the microwave, adding a little water as needed.
  • You can also freeze Greek giouvetsi for up to three months, ideally before you add the orzo. Portion into suitable containers, allowing some space for the liquid to expand in the freezer. Thaw overnight in the fridge and stir in the pasta before you are ready to serve.
  • SERVING SUGGESTIONS
  • This beef and pasta casserole is a full meal in itself. You can serve it with Greek bread and Horiatiki salad for a proper Greek feast! This recipe can serve a crowd so it is perfect for a family gathering.
  • RECIPE VARIATIONS NOTES AND TIPS
  • You can make Giouvetsi using lamb, veal or chicken. I prefer using beef as this was the way my mum prepared it.
  • Add extra vegetables to make this casserole go further. Carrots, leeks, squash can all be used but you might need to adjust how much stock you add.
  • Adding orzo directly into the sauce allows the pasta to absorb all the wonderful flavors of this classic Greek dish. Orzo absorbs liquid very readily so make sure to stir while it is cooking to avoid sticking.

Nutrition Information

Calories 449kcal (22%) Carbohydrates 40g (13%) Protein 41g (82%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 94mg (31%) Sodium 1296mg (54%) Potassium 961mg (27%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 286IU (6%) Vitamin C 10mg (11%) Calcium 83mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 449

% Daily Value*

Calories 449kcal 22%
Carbohydrates 40g 13%
Protein 41g 82%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 94mg 31%
Sodium 1296mg 54%
Potassium 961mg 20%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 286IU 6%
Vitamin C 10mg 11%
Calcium 83mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.