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Giouvetsi (Greek Beef Orzo Bake)

Beef giouvetsi

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Tender beef, glossy orzo, warm spices — the ultimate Greek comfort dish baked the old-school way.

Ingredients

Units Scale
  • 600 g beef chuck, cut into chunks
  • 500 g kritharaki (orzo), uncooked
  • 2-3 tbsp extra virgin olive oil
  • 200 ml dry red wine
  • 2 cups tomato passata
  • 1 cup water (plus more as needed)
  • Chicken stock, optional
  • 1 cinnamon stick
  • 1 bay leaf
  • 2-3 allspice berries
  • 2-3 whole cloves
  • Salt & pepper, to taste
  • Grated cheese, for serving (kefalotyri, mizithra, or parmesan)

Instructions

  1. Preheat your oven to 180°C (350°F).

  2. Heat a large ovenproof pot over high heat and add 2 tbsp olive oil. Season the beef with salt and pepper, then brown on all sides.

  3. Lower the heat, add the onions, and cook until softened.

  4. Increase heat to high, pour in the wine, and cook for 1–2 minutes until the alcohol evaporates.

  5. Add the tomato, 1 cup water or stock, cinnamon stick, bay leaf, allspice, cloves, and a pinch of sugar if needed.

  6. Cover the pot and bake for 1 hour, or until the beef is almost tender (check if it needs more water).

  7. Add 3 cups of water and stir in the uncooked orzo (add extra water or stock if necessary — the orzo will absorb a lot).

  8. Bake uncovered for 20–25 minutes, stirring once halfway, until the orzo is cooked and the sauce has thickened.

  9. Add plenty of  grated cheese on top and let it melt in the oven until it makes a nice crust.

Find it online: https://cookinathensrecipes.com/traditional-greek-giouvetsi-easy-greek-beef-orzo-bake/