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Braised Beef Orzo Greek

Featured in: Hearty Meals to Satisfy Your Hunger

Braised beef and orzo blend together in a tomato-rich sauce with a medley of spices like nutmeg, allspice and cinnamon. Start by browning the beef to boost flavor, then braise it slowly with tomatoes, broth and all those good spices until the meat is melt-in-your-mouth soft. Near the end, stir in the orzo and let it soak up all the saucy goodness. You can throw this together on the stove, use a slow cooker, or pop it in the oven. Whichever way you go, you'll end up with a warm, hearty Greek favorite with layers of homey flavor.

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Updated on Thu, 15 May 2025 18:46:01 GMT
A bowl of beef stew with rice and veggies. Pin it
A bowl of beef stew with rice and veggies. | tastefullyeats.com

Whenever I’m in the mood for classic Mediterranean comfort, I whip up a big pot of Beef Giouvetsi. The super tender chunks of beef swimming with orzo pasta make this a cozy, crowd-pleasing meal you can make all in one pot. It's hearty and easy to share with friends.

I actually discovered this dish during a freezing winter when I came back from Greece, craving something warming. The scent of spices and fork-tender beef took me right back to that little taverna meal, and I've been hooked ever since.

Hearty Ingredients

  • Orzo pasta: These tiny pasta grains soak up juicy goodness from the sauce
  • Cinnamon, nutmeg, and allspice: This trio of spices gives the dish that unmistakable Greek vibe
  • Beef chuck: Cube it up and let it slowly cook until melt-in-your-mouth soft
  • Red wine: This boosts the flavors while also making your beef extra tender
  • Onion, carrot, and garlic: The foundation of deep, sweet flavor
  • Tomato paste and crushed tomatoes: Helps make everything rich with a bit of sweetness
  • Olive oil: Go for the good stuff—it’s the base for that classic Mediterranean taste
  • Broth: Acts as the main cooking liquid, adding even more savory flavor

Cozy Step-by-Step

Add the Orzo:
When the beef is falling apart, stir in the orzo. If you’re on the stovetop, let it bubble uncovered for 10 minutes until orzo is cooked. In the oven, just toss the pan back in covered for 10–15 minutes. For the slow cooker, crank to HIGH for another 10–15 minutes so the pasta soaks it all up.
Slowly Cook Everything:
However you want to cook: simmer covered on the stove (2–4 hours on low after boiling), bake covered at 275°F for 2–4 hours, or use the slow cooker (LOW 8–10 hours, HIGH 4–6 hours). When the beef practically falls apart, you’re good to go.
Deglaze and Make Your Sauce:
Pour the red wine in while scraping up the brown bits stuck at the bottom (that’s where the flavor lives!) Let it cook down a bit, then toss in your broth, crushed tomatoes, and spices—add the meat plus any juices back, stir well, and tag in those bay leaves if you like.
Build Your Flavor Base:
Pile diced onion into the same pan and cook for about 5 minutes until soft and golden. When they’re picking up dark bits from before, toss in shredded carrot for a minute, then garlic and tomato paste for 60 seconds until it smells amazing and turns a bit darker.
Brown the Beef:
Pour olive oil into a big, oven-friendly pan and heat over medium-high. Sprinkle beef cubes with salt and pepper, toss into the pan in batches if needed. Sear each side (2–4 minutes) so you get a nice crust. This step’s all about building great taste. Take beef out and set aside when browned.
A bowl loaded with beef and noodles in a hearty stew. Pin it
A bowl loaded with beef and noodles in a hearty stew. | tastefullyeats.com

What I love most about this dish? It’s the mood-boosting, toasty spices. Cinnamon, nutmeg, and allspice might feel odd in a savory meal, but wow—they pack so much flavor! When my Greek neighbor tried my version, she said it tasted just like what her grandma used to make. That made my day.

Switch It Up

You can totally make this your own and still keep it classic. Try lamb in place of beef to get even closer to traditional Greek flavors. Lamb’s rich taste really shines with all those spices. Lots of families in Greece add their own creative tweaks, passed down through the years.

Serve It Right

Dole out some Giouvetsi next to a crisp Greek salad with plenty of olive oil and lemon—bright flavors cut through the stew’s richness. You’ll need a big slice of crusty bread to scoop up the tasty sauce. Pair with a mellow Greek red wine—try Agiorgitiko or Xinomavro—for that extra-special touch.

Save and Warm Up Leftovers

This meal actually tastes even better after a day so the flavors get extra friendly. Pop leftovers in a tightly closed container and stash in the fridge for up to four days. Orzo might soak up more sauce overnight, so throw in some extra broth when you reheat. Just gently simmer on the stove over low until it’s steaming again.

A black skillet filled with beef and rice, looking super tasty. Pin it
A black skillet filled with beef and rice, looking super tasty. | tastefullyeats.com

This dish takes you on a dreamy trip to Greece whenever you want, whether you’re celebrating or just treating yourself at the end of a long day.

Frequently Asked Questions

→ What cut of beef is best for this dish?

Chuck roast is a solid pick since the fat melts down for tenderness when cooked long. You could also grab brisket, stew beef, or even short ribs. Basically, you want cuts that get nice and soft after slow cooking.

→ Can this be made ahead of time?

Sure can. Get the beef part done a day or two early—braise with everything except the orzo, then chill it in the fridge. When you're ready, warm it back up and add orzo fresh. Letting it sit even makes the flavors pop more.

→ Is there an alternative to orzo I can use?

If orzo's not handy, swap it out for tiny pasta shapes like stelline or risoni—or toss in rice. For a lower-carb thing, park the beef on cauliflower rice at the end or go with mashed potatoes under it.

→ What makes the flavor combo here stand out?

It's all about the cinnamon, allspice, and nutmeg. Those three bring warmth and that signature aroma you taste in Greek style meals, making the tomato and beef feel extra cozy but not overwhelming.

→ How do you know the beef's fully braised?

When you poke it with a fork, it should fall apart with zero effort. Depending on the cut and method, that'll likely be between two and four hours in. If it's tough, it's not quite there yet—just let it keep bubbling.

→ What goes well on the side?

A crisp salad with tomato, feta, cucumber, and olives fits right in. Or try some steamed veggies, a chunk of crusty bread to mop up sauce, or a scoop of tzatziki. Since the main dish fills you up, keep the sides light.

Braised Beef Orzo Greek

Beef gets rich with cinnamon, nutmeg and allspice, then tossed with orzo for a comforting Greek classic.

Prep Time
20 Minutes
Cook Time
180 Minutes
Total Time
200 Minutes
By: Barbara

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings (4 hearty servings)

Dietary: Dairy-Free

Ingredients

→ Main Ingredients

01 1 pound beef chuck, cut up into small cubes
02 2 tablespoons of olive oil
03 A pinch of salt and a sprinkle of fresh black pepper, to your liking
04 1 shredded carrot (optional)
05 1 diced onion
06 3 minced garlic cloves
07 3 cups beef stock
08 1/4 cup of red wine or beef broth
09 3 tablespoons of thick tomato paste
10 1 (400g) can of whole tomatoes, crushed by hand

→ Spices & Aromatics

11 Two bay leaves
12 1/2 teaspoon cinnamon (ground)
13 1/4 teaspoon nutmeg powder
14 1/4 teaspoon of ground allspice

→ Pasta

15 1 cup of orzo pasta

Instructions

Step 01

Warm up your olive oil in a big oven-proof pot over medium-high heat. Sprinkle salt and pepper on the beef cubes, then toss into the pot. Let all sides brown nicely, about 2-4 minutes each. Move the beef to a plate for later.

Step 02

Using the same pot, toss in the diced onion. Let it soften for around 5 minutes. Add the shredded carrot and give it another minute. Mix in the minced garlic and tomato paste, and cook a bit more, just until it smells amazing.

Step 03

Pour red wine into the pot and use a wooden spoon to clean up any flavorful bits stuck on the bottom. Let the wine simmer for a short time.

Step 04

Pour in the beef stock along with the squashed tomatoes, ground spices, bay leaves, and browned beef. Stir everything together well.

Step 05

You’ve got choices: 1) For the stovetop, bring the mix to a boil, then lower the heat, cover up, and gently simmer for 2-4 hours until the meat's soft. 2) For the oven, cover the pot and cook at 140°C for about 2-4 hours. 3) Using a slow cooker? Shift everything into it, and cook on LOW for 8-10 hours or HIGH for around 4-6 hours.

Step 06

Add the orzo to the mix, then: 1) On the stovetop, bring it back to a boil and cook for 10 minutes or until the orzo softens. 2) Put back in the oven, covered, for about 10-15 minutes. 3) Use the slow cooker on HIGH for another 10-15 minutes.

Step 07

Don’t forget to pull out the bay leaves before serving. Spoon the giouvetsi into bowls and dig in while it's hot.

Notes

  1. Giouvetsi is a hearty meal from Greece, pairing tender chunks of meat with orzo in a tasty tomato-based sauce.
  2. Greek spices like cinnamon, allspice, and nutmeg give warmth and depth to this comforting dish.
  3. Swap the orzo with a gluten-free option or a tiny gluten-free pasta shape if you’re avoiding gluten.

Tools You'll Need

  • A Dutch oven or another oven-safe pot
  • A sturdy wooden spoon
  • Measuring tools for cups and spoons
  • Optional: slow cooker

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish contains gluten unless you opt for a gluten-free orzo substitute.