Greece National Food
Giouvétsi: Greek Baked Orzo and Meat Casserole
Last updated: 2026-02-28 18:37:02
Recipe at a glance
Giouvétsi: Greek Baked Orzo and Meat Casserole
Key recipe details from the source.
- Servings
- 6
- Preparation
- 30 minutes
- Cooking
- 120 minutes
- Calories
- 480 kcal
Greek recipe
Greek Giouvétsi Recipe – Beef & Orzo Baked Casserole
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.
01 · Overview
Overview
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.
02 · Ingredients
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).
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 480 kcal