Description
Beef Giouvets is a traditional Greek dish made with tender beef, orzo pasta, and a rich tomato-based sauce, all baked to perfection in one pot. It’s a hearty, comforting meal perfect for family gatherings.
Ingredients
Units
Scale
- 2 lbs beef chuck or stew meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or 1 1/2 cups tomato puree
- 2 1/2 cups beef broth
- 1 1/2 cups orzo pasta
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until softened.
- Return beef to the pot. Add crushed tomatoes or puree, beef broth, cinnamon, bay leaf, salt, and pepper. Stir well.
- Simmer on the stovetop for 30 minutes over low heat.
- Stir in orzo pasta evenly, then transfer the pot to the oven uncovered.
- Bake for 30–40 minutes or until orzo is tender and most of the liquid is absorbed.
- Remove from oven, discard bay leaf and cinnamon stick if used.
- Garnish with fresh parsley and serve warm.
Notes
- Use lamb instead of beef for a traditional variation.
- Add chopped carrots or bell peppers for added vegetables.
- Top with crumbled feta before serving for extra richness.
- Substitute rice for orzo, adjusting liquid and time accordingly.
- Reheat with a splash of broth to restore moisture.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg