Giouvétsi: Greek Baked Orzo and Meat Casserole

Giouvétsi

Giouvétsi (also Youvetsi) is a beloved Greek casserole that pairs tender braised meat with orzo pasta in a fragrant tomato sauce. To make it, beef (or lamb) cubes are first browned and slowly simmered in a stew of tomatoes, red wine, onions, and garlic. Warm spices like cinnamon and allspice add depth, while bay leaf and oregano give it a Mediterranean aroma. Once the meat is fall-apart tender, uncooked orzo is stirred in and the mixture is baked until the orzo is perfectly al dente. As it bakes, the orzo absorbs the rich, wine-infused sauce, becoming silky and comforting. Giouvétsi often evokes the cozy flavors of home cooking – a bit like a Greek version of risotto or beef stew with pasta. It’s traditionally finished with crumbled feta or grated hard cheese (kefalotyri or parmesan) and fresh parsley, which cut through the richness. This casserole is served piping hot, making it a perfect dish for cool evenings or family gatherings.

Greek Giouvétsi Recipe – Beef & Orzo Baked Casserole
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Greek Giouvétsi Recipe – Beef & Orzo Baked Casserole

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Moderate
Servings

6

servings
Prep time

30

minutes
Cooking time

120

minutes
Calories

480

kcal

Brown chunks of beef with olive oil, then simmer them with onion, garlic, tomato paste, wine, and broth, along with cinnamon and allspice. Once the meat is tender, stir in uncooked orzo, cover, and bake at 350°F (175°C) until the pasta is al dente (about 30 minutes). The orzo absorbs the flavorful sauce, resulting in a creamy, hearty bake. Season to taste, then sprinkle with crumbled feta or Parmesan and chopped parsley before serving. Giouvétsi is a one-dish meal – serve it hot, ideally with a glass of red wine.

Ingredients

  • Beef stew meat: 2–3 lbs (900g–1.4kg), cut into 1–2-inch cubes (chuck roast or stew beef).

  • Orzo pasta: 1½ cups (300g) uncooked orzo.

  • Onion: 1 large, chopped.

  • Garrots: 1–2, chopped (optional, adds sweetness and extra texture).

  • Celery stalk: 1, chopped (optional).

  • Garlic: 3 cloves, minced.

  • Tomato paste: 2 tablespoons (intensifies the tomato flavor).

  • Crushed tomatoes: 1 can (14 oz/400g) or 2 cups fresh chopped (forms the sauce).

  • Dry red wine: 1 cup (250 mL) (or substitute additional broth if preferred).

  • Beef broth: 2 cups (480 mL) (to ensure plenty of liquid for the pasta).

  • Cinnamon stick: 1 (adds warm spice).

  • Ground cinnamon: 1/2 teaspoon (optional, boosts cinnamon flavor).

  • Allspice: 1/4 teaspoon ground (or 3–4 whole berries) (adds depth).

  • Bay leaf: 1 (herbal note).

  • Dried oregano: 1 teaspoon (or 1 tablespoon fresh, for herb flavor).

  • Extra-virgin olive oil: 2 tablespoons (for browning meat).

  • Salt and freshly ground black pepper: to taste (season generously in stages).

Directions

  • Preheat oven to 350°F (175°C).

  • Brown the meat: Season beef cubes with salt and pepper. Heat oil in a large pot over medium-high. Add beef in batches, browning all sides (about 4 minutes per side). Transfer to a plate.

  • Sauté aromatics: Reduce heat to medium. Add chopped onion (and carrots/celery if using) to the pot and sauté 5 minutes until softened. Add garlic and tomato paste; cook 1 minute.

  • Deglaze: Pour in the red wine and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.

  • Add liquids & spices: Return the beef to the pot with any juices. Stir in crushed tomatoes, beef broth, cinnamon stick, ground cinnamon, allspice, and bay leaf. Season with salt and pepper. Bring to a simmer.

  • Simmer: Cover and simmer on low for 1–1.5 hours, until the meat is very tender. (Alternatively, cover and bake in the preheated oven for about 1 hour.)

  • Combine with orzo: Stir uncooked orzo into the pot with the stew. If needed, add a bit more broth to cover the pasta. Transfer (if not already in an oven-safe pot) to a baking dish.

  • Bake: Cover the pot or dish and bake for 25–30 minutes, or until orzo is tender. (If using stovetop, cook covered on low 15–20 minutes instead, or until orzo absorbs most liquid.) Remove the cinnamon stick and bay leaf.

  • Rest and serve: Let giouvétsi sit for 5 minutes. Adjust seasoning. Serve hot, garnished with crumbled feta or grated Parmesan and chopped parsley.

Tips, Troubleshooting & Variations

  • Serving Suggestions: Ladle giouvétsi onto plates like a stew, or turn out into shallow bowls. It’s delicious over a dollop of mashed potatoes or alongside lemony rice. Offer warm bread to soak up sauce. Top with extra oregano or parsley for garnish. Each casserole serves about 6 (roughly 1½ cups per person).
  • Pairings: Pairs well with a Greek red wine (Agiorgitiko or Xinomavro) that complements the sauce. A crisp salad or steamed greens make a nice side. A sprinkle of dried mint on each serving adds an authentic touch.
  • Storage & Reheating: Cool leftovers and refrigerate for up to 3–4 days; freeze for up to 2 months. Reheat gently on stove or microwave, adding a splash of water or broth if thick. Note: Giouvétsi often tastes even better the next day, as the pasta absorbs more flavor.
  • Variations & Substitutions: Make Chicken Giouvétsi by using chicken thighs and chicken broth; cooking time is about 45 minutes. For a Vegetarian Version, omit meat and add chopped mushrooms and extra beans or vegetables; use vegetable broth. Try Instant Pot Giouvétsi: after browning meat in the pot, add liquids and cook on high pressure for 15 minutes, then stir in orzo and cook 5 more minutes on pressure. Additions like frozen peas or diced peppers in the last 5 minutes of cooking can boost color and nutrition.
  • Chef’s Tips: Browning the meat well is key for flavor, so don’t skip it. Be sure to scrape the pan after adding wine to lift all flavorful bits. Use a heavy pot or Dutch oven to maintain even heat. If the sauce is too thin after baking, you can briefly simmer it down on the stovetop.
  • Prep-Ahead: The stew portion can be made a day ahead; just add and bake the orzo just before serving. This dish freezes well too.
  • Equipment Needed: - Large Dutch oven or heavy pot with lid (stovetop-to-oven). - Oven-safe baking dish (if needed). - Sharp knife and cutting board. - Wooden spoon or spatula. - Measuring cups and spoons.

Nutrition Facts (per serving)

Calories

Protein

Carbohydrates

Fat

Allergens

~480

28 g

55 g

18 g

Gluten (orzo); Dairy (from optional cheese)

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