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TRADITIONAL BEEF GIOUVETSI WITH ORZO — SLOW-COOKED IN INDIVIDUAL CLAY POTS

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TRADITIONAL BEEF GIOUVETSI WITH ORZO — SLOW-COOKED IN INDIVIDUAL CLAY POTS

TRADITIONAL BEEF GIOUVETSI WITH ORZO — SLOW-COOKED IN INDIVIDUAL CLAY POTS

Experience the rich flavors of classic Greek giouvetsi with tender beef simmered in a fragrant tomato sauce, slow-cooked to perfection, and finished with tender orzo pasta. Served in individual glazed clay pots, this dish offers a comforting and elegant meal perfect for special occasions or cozy dinners.

🕒 Prep Time: 20 min

🍳 Cook Time: 3 hours 20 min
🍽️ Yields: 4 servings

Ingredients

  • 500–800 g beef stew meat (I used 500 g beef ribs), cut into large chunks
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 red bell pepper, finely diced
  • 1 tbsp tomato paste
  • ½ can (200 g) tomatoes, blended
  • 2 bay leaves
  • 7 allspice berries
  • 3 cloves
  • 1 tsp dried oregano
  • 2 pinches ground cinnamon
  • 300 g orzo pasta
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil

Instructions

1. Brown the Beef

  • Heat 1 tbsp olive oil in a heavy pan over medium-high heat.
  • Brown beef chunks thoroughly on all sides.
  • Remove from heat, add crushed garlic and stir for 1 minute until fragrant.
  • Transfer beef and garlic to a tall ovenproof pot.

2. Prepare the Sauce

  • Wipe the pan with paper towel and heat remaining olive oil.
  • Sauté onion and diced red pepper over low heat until softened and golden (about 15 minutes), stirring occasionally.
  • Stir in tomato paste and cook 3 minutes until caramelized slightly.
  • Add blended canned tomatoes and all spices (bay leaves, allspice, cloves, oregano, cinnamon). Simmer 2 minutes.

3. Combine and Slow Cook

  • Add 3 cups water, bring sauce to boil. Season with salt and pepper.
  • Pour hot sauce over beef in ovenproof pot and mix gently to combine.
  • Cover pot tightly with foil to seal in moisture.
  • Bake at 160°C (320°F) for 3 hours, checking tenderness after 2 hours with a fork.
  • Beef should be tender and falling apart when done.

4. Finish with Orzo

Choose one option:

  • One-Pot Finish:
    • Stir all orzo into the beef and sauce in the pot.
    • Season sauce with a bit more salt (orzo needs salt).
    • Bake uncovered at 180°C (350°F) for 15–20 minutes until orzo is tender but still moist.
    • Avoid drying out the orzo; some sauce should remain.
  • Individual Pots:
    • Divide beef evenly into 4 glazed clay pots.
    • Surround beef with 75 g orzo per pot.
    • Pour ¼ of the sauce (including vegetables) into each pot, seasoning slightly saltier.
    • Shake pots gently to distribute sauce and pasta.
    • Bake at 180°C for 15–20 minutes until orzo is cooked.

💡 Tips

  • Use a tall ovenproof pot or individual clay pots for authentic presentation.
  • Browning beef well develops rich flavor.
  • Slow cooking at low temperature ensures tender, flavorful meat.
  • Adjust orzo cooking time carefully to avoid dryness.

🎉 Perfect For

  • Greek-inspired dinner parties
  • Slow-cooked comfort food lovers
  • Elegant individual servings for special meals

📝 Final Thoughts

This beef giouvetsi recipe combines tender, aromatic meat with perfectly cooked orzo in a savory tomato sauce. Whether served family-style or in individual pots, it’s a warm, satisfying dish that brings Mediterranean flavors to your table with ease.