Tender beef, rich tomato sauce, and perfectly cooked orzo come together in this beloved Greek comfort dish known as Giouvetsi.

Traditionally baked in a clay pot or a wide pan, it’s one of those heartwarming meals that fill the house with the most inviting aromas.

The beef is slowly simmered until tender, then combined with orzo (kritharaki) and baked to absorb every bit of the flavorful sauce.

A final sprinkle of grated cheese (usually kefalotyri or Parmesan) completes this classic dish that’s both simple and deeply satisfying.

Serve your Youvetsi with a fresh Greek salad and a glass of red wine for the ultimate Sunday meal — the kind that brings everyone to the table before you even call them.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg diced beef (neck, chuck or shank)
2 medium red onions, finely chopped
2-3 carrots, sliced, optional
350gr chopped tomatoes
2 tbsps tomato paste
1 tsp sugar
1 glass of red wine
1 cinnamon stick
1/2 cup of olive oil
240gr orzo pasta
100g grated Greek kefalotyri

Directions:

Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat.

Add the meat and cook until golden brown.

Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tomatoes, sugar, rhe cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.

Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.

Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.

If needed, add enough water so that the pasta is just covered. As a rule of thumb you’ll need about 3 cups of liquid for 1 cup of orzo pasta.

Cover the tray with it’s lid and bake in preheated oven at 180C for 30 minutes. Remove the lid, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.

To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

Lemon Version, No Tomato Sauce
If you prefer your giouvetsi without tomato sauce and want a brighter, lemon-forward flavor, you can easily adapt the recipe without changing the core process.
Simply omit the tomato sauce from the recipe and continue cooking the meat and kritharaki as directed, using the same stock and cooking times. The key is to allow the pasta to absorb the flavorful broth and natural juices from the meat, creating a glossy, rich finish without becoming soupy.
Once the kritharaki is tender and the liquid has reduced to a light, silky coating, remove the dish from the oven and let it rest for a few minutes. Just before serving, finish with freshly squeezed lemon juice to taste. The lemon should enhance the dish, not overpower it, so add gradually and adjust as needed.
The result is a clean, vibrant lemon kritharaki with tender meat, rich in flavor yet lighter in profile, perfect for those who prefer a more delicate, traditional finish without tomato.