Greece

Beef Giouvetsi

Name: Beef Giouvetsi
Prep time: 25 minutes
Cook time: 2 hours 30 minutes
Yield: 6 portions
Cuisine: Greece
Ingredients: 1.5 kg beef chuck or shoulder, cut into large cubes; 500 g medium orzo pasta; 2 large onions, finely chopped; 3 garlic cloves, finely chopped; 800 g grated ripe tomatoes; 2 tbsp tomato paste; 150 ml extra virgin olive oil; 200 ml dry red wine; 1.5 litres beef stock; 2 bay leaves; 1 cinnamon stick; 4–5 whole allspice berries; Salt, to taste; Freshly ground black pepper; 150 g grated Kefalotyri cheese or aged Myzithra cheese, for serving

Presented by

Stylianos Digkas

Executive Chef

Global President · Greece

Yield: 6 portions
Preparation: 25 minutes
Cooking: 2 hours 30 minutes
Difficulty: Medium

Greek gastronomy is one of the fundamental pillars of the Mediterranean diet, built upon wholesome ingredients, extra virgin olive oil, aromatic herbs, and culinary techniques that have been passed down from generation to generation. Among its most beloved traditional dishes is Beef Giouvetsi, a timeless recipe that combines the simplicity of authentic ingredients with the art of slow cooking.

The name "Giouvetsi" originates from the Turkish word güveç, referring to the traditional earthenware baking dish in which meals were cooked. The Greek culinary tradition adopted this technique and transformed it into one of its most iconic dishes by pairing tender slow-cooked beef with orzo pasta in a rich tomato sauce.

For generations, Beef Giouvetsi has been the centerpiece of Sunday family gatherings and festive celebrations throughout Greece. Slow cooking allows the beef to become exceptionally tender, while the orzo absorbs the flavorful juices of the sauce, creating a perfectly balanced and comforting dish.

Today, Beef Giouvetsi remains one of the most representative dishes of Greek cuisine, symbolizing hospitality, family tradition, and the authentic flavors of the Mediterranean.

Ingredients

1.5 kg beef chuck or shoulder, cut into large cubes
500 g medium orzo pasta
2 large onions, finely chopped
3 garlic cloves, finely chopped
800 g grated ripe tomatoes
2 tbsp tomato paste
150 ml extra virgin olive oil
200 ml dry red wine
1.5 litres beef stock
2 bay leaves
1 cinnamon stick
4–5 whole allspice berries
Salt, to taste
Freshly ground black pepper
150 g grated Kefalotyri cheese or aged Myzithra cheese, for serving

Preparation

1
Heat the olive oil in a large pot and sear the beef until deeply browned on all sides.
2
Add the onions and garlic, sautéing until softened and fragrant.
3
Deglaze with the red wine and allow the alcohol to evaporate.
4
Stir in the tomato paste and cook for one minute.
5
Add the grated tomatoes, beef stock, bay leaves, cinnamon stick, and allspice berries.
6
Simmer gently for approximately two hours, or until the beef is fork-tender.
7
Remove the whole spices and transfer the beef and sauce to a baking dish.
8
Stir in the orzo, adding a little extra hot stock if necessary.
9
Bake in a preheated oven at 180°C (355°F) for 20–25 minutes, stirring once halfway through, until the orzo is perfectly cooked and has absorbed the rich flavors of the sauce.
10
Allow the Giouvetsi to rest for 10 minutes before serving.

Plating

Serve hot with a generous sprinkling of grated Kefalotyri cheese, accompanied by rustic country bread and a fresh Greek village salad. Pair with a well-aged Greek red wine for an authentic dining experience that captures the true spirit of Greek gastronomy.

Serving suggestion — Choose a cut of beef suitable for slow cooking to achieve a tender, melt-in-your-mouth texture. The orzo should remain creamy and moist rather than dry, and a brief rest before serving enhances both texture and flavor.

One World • One Kitchen • One Family

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