Braised Beef and Orzo

This hearty Beef Giouvetsi has been my weekend dinner ritual whenever I crave true Mediterranean comfort food. The combination of tender braised beef with orzo pasta creates a one-pot meal that's both satisfying and impressive enough for guests.

I first made this during a particularly cold winter after returning from a trip to Greece. The warm spices and tender beef immediately transported me back to the small taverna where I first tasted it, and it has remained in my regular rotation ever since.

Ingredients

• Beef chuck: Cut into cubes perfect for slow cooking as it becomes incredibly tender
• Olive oil: Use a good quality extra virgin for authentic Mediterranean flavor
• Onion, garlic, and carrot: Create the aromatic base for deep flavor development
• Tomato paste and crushed tomatoes: Provide rich umami and natural sweetness
• Red wine: Adds complexity and helps tenderize the meat
• Broth: Intensifies the savory elements and creates the perfect cooking liquid
• Cinnamon, allspice, and nutmeg: This signature spice blend makes the dish distinctively Greek
• Orzo pasta: Absorbs all the delicious cooking juices for maximum flavor

Step-by-Step Instructions

Sear the Beef:

Heat olive oil in a large oven safe pan over medium high heat. Season beef cubes generously with salt and pepper. Add to the hot pan in a single layer making sure not to overcrowd. Brown for 2 4 minutes per side until a deep crust forms. This initial searing locks in flavor and creates the foundation for the dish. Remove beef and set aside.

Create the Flavor Base:

Add diced onion to the same pan and cook for about 5 minutes until translucent and beginning to caramelize. The onions will absorb all the browned bits from the beef. Add shredded carrot and cook for another minute to soften slightly. Stir in garlic and tomato paste, cooking for an additional minute until fragrant and the tomato paste darkens slightly.

Deglaze and Build the Sauce:

Pour in red wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This process called deglazing is crucial for incorporating all those concentrated flavors into your sauce. Allow wine to reduce slightly then add beef broth, crushed tomatoes, cinnamon, allspice, nutmeg, and bay leaves. Return the browned beef to the pan and stir to combine all ingredients.

Slow Cook to Perfection:

Choose your preferred cooking method. For stovetop bring to a boil then reduce heat to low and simmer covered for 2 4 hours. For oven method cover and bake at 275°F for 2 4 hours. For slow cooker transfer everything and cook on LOW for 8 10 hours or HIGH for 4 6 hours. The meat should be falling apart tender when done.

Add the Orzo:

Once meat is tender stir in the orzo pasta. For stovetop bring to a boil and cook uncovered for about 10 minutes until pasta is tender. For oven method return covered to oven for 10 15 minutes. For slow cooker cook on HIGH for 10 15 minutes. The orzo will absorb liquid and thicken the sauce.

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My favorite part of this recipe is the magical combination of warming spices. The cinnamon, allspice and nutmeg might seem unusual in a savory dish if you're not familiar with Greek cuisine, but they create an incredible depth that makes this dish truly special. My Greek neighbor once tasted it and declared it reminded her of her grandmother's cooking, which is the highest compliment I could receive.

Make It Your Own

This classic Greek dish offers plenty of room for personalization while maintaining its authentic character. Feel free to use lamb instead of beef for an even more traditional approach. The lamb brings a distinctive richness that pairs beautifully with the warm spices. Many Greek families have their own special twist on this recipe, often passed down through generations.

Perfect Pairings

Serve your Giouvetsi with a simple Greek salad dressed with olive oil and lemon juice. The bright, fresh flavors provide the perfect contrast to the rich, warming stew. A piece of crusty bread is essential for soaking up every last bit of the flavorful sauce. Complete your Mediterranean feast with a glass of medium bodied red wine like a Greek Agiorgitiko or Xinomavro.

Storage and Reheating

This dish actually improves with time as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid, so when reheating, add a splash of broth to bring back the original consistency. Gently warm on the stovetop over medium low heat until thoroughly heated.

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This recipe is a comforting journey to Greece—perfect for special occasions or everyday indulgence.

Frequently Asked Questions

→ What cut of beef works best for Giouvetsi?

Chuck roast is ideal for Giouvetsi because it has good marbling and becomes tender when slow-cooked. You could also use beef stew meat, brisket, or short ribs. The recipe calls for cuts that benefit from long, slow cooking to break down tough connective tissues.

→ Can I make Beef Giouvetsi in advance?

Yes, you can prepare the beef portion 1-2 days ahead. Simply braise the beef with all ingredients except the orzo, then refrigerate. When ready to serve, reheat the beef mixture, bring to a simmer, and then add the orzo to cook fresh. This may even improve flavor as the spices have more time to meld.

→ Is there a substitute for orzo in this dish?

If orzo isn't available, you can substitute with small pasta shapes like risoni, stelline, or even rice. For a lower-carb option, try cauliflower rice (added during the last few minutes of cooking) or serve the braised beef over mashed potatoes.

→ What makes the spice combination in Giouvetsi unique?

The cinnamon, allspice, and nutmeg combination is characteristic of Greek meat dishes, creating a warm, aromatic flavor profile that's distinctly Mediterranean. These spices add depth and complexity without overwhelming the dish, balancing perfectly with the rich tomato base and hearty beef.

→ How can I tell when the beef is properly braised?

The beef is ready when it's 'falling apart tender' - meaning you can easily break it apart with light pressure from a fork. Depending on your cooking method and the exact cut of meat, this typically takes 2-4 hours. The meat should never be tough or require significant chewing.

→ What side dishes pair well with Beef Giouvetsi?

A simple Greek salad with feta, cucumber, tomatoes and olives makes an excellent accompaniment. Other good options include steamed vegetables, crusty bread for sopping up the sauce, or tzatziki on the side. Giouvetsi is quite hearty on its own, so light sides work best.