Greek Beef Stew with Orzo (Beef Giouvetsi)

You will love this hearty, comforting Greek Beef Stew with Orzo that mixes together chuck roast, fresh vegetables, garlic, warm spices, red wine, tomatoes and orzo pasta. The stew is slow cooked all day to create so much flavor and very tender beef. Garnish the stew with crumbled feta cheese and fresh herbs. Beef Giouvetsi tastes even better the next day!

GREEK BEEF STEW WITH ORZO

When Mike and I were in Greece years ago we had this Greek Beef Stew with Orzo, also knows as Beef Giouvetsi in greek cuisine, which was one of our favorite meals.

It was a hearty, warming meal that we talk about still today.

It was paired with a big Greek Village Salad, pita bread, hummus and a plate of olives.

The Ohio Beef Council and I are sharing this easy family meal with you all today in celebration of back-to-school and the cooler temperatures that are coming.

This Greek Beef Stew will be the perfect way to warm yourself up and keep yourself satisfied. It is a true comfort food.

This stew uses chuck roast, fresh vegetables, garlic, red wine, tomatoes, spices like nutmeg, cinnamon, cumin, paprika and coriander and orzo.

The orzo is a nice addition to the stew because it adds texture and just pairs to nicely with the beef.

This meal also makes really great leftovers, and I think tastes even better the next day.

I love garnishing this with crumbled feta cheese and fresh parsley.

Looking for other easy beef stew recipes, then try my Crock Pot Beef Stew, Instant Pot Beef Stew, Easy Instant Pot Beef Chili, or my Lebanese Beef & Green Beans.

Why You Will Love This Greek Beef Stew Recipe

Easy to Make: With this hearty stew the hands on prep time is minimal. Simply brown the beef, add to the slow cooker, mix through the other ingredients and turn it on low for a few hours while you get on with your day.

Make Ahead: This traditional Greek beef stew is a great make ahead dish. Make it up to 2 days beforehand and store in the refrigerator until you are ready to serve. In fact this stew will taste even better if left to sit as all the flavors will meld together, resulting in an even tastier plate of food.

Double the Recipe: Depending on the size of your slow cooker, this recipe can be doubled up if you are feeding a larger group of diners.

Protein Packed: This recipe is packed with protein making it a great weeknight meal for your kids, especially after a busy day or schools and sports. Beef is an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron. It is a high-quality protein that contains all the essential amino acids the body need for optimal health.

Recipe Ingredients and Substitutions

• Oil – for the best nutty flavor, I saute the chuck beef in olive oil.
• Beef – I use beef chuck roast which I cube into large chunks. You also can use stew meat.
• Onions – I like to use sweet onions in this dish as they have a great strong onion flavor.
• Carrots – carrots also add great flavor to the stew.
• Garlic – for the best flavor I like to use fresh minced garlic.
• Wine – the beef stew is cooked in red wine, opt for a good quality dry red wine with depth of flavor, a merlot or cabernet sauvignon would be great options. If you don’t want to add red wine you could also add a drizzle of balsamic vinegar or red wine vinegar for that savory, rich flavor.
• Tomatoes – I use both tomato paste and a can of crushed tomatoes in this stew. You also can use fresh tomatoes in place of the crushed tomatoes if you like amore chunky sauce.
• Sugar – I like to add a little brown sugar which adds just a touch of sweetness to balance out the acidity in the tomatoes and also the spices.
• Dried spices – I flavor the stew with dried spices of ground nutmeg, cinnamon, cumin, paprika and coriander.
• Seasoning – I season the stew with a little salt and pepper and a bay leaf.
• Pasta – I use orzo pasta in the stew, it is a small, rice shaped pasta, that cooks quickly and works really well with the beef stew.
• Garnish – I garnish the dish with crumbled feta cheese and some freshly chopped parsley. Any fresh herbs like fresh thyme will work nicely to add that finishing touch.

How to Make This Recipe

1. Brown the beef {this is optional but adds flavor to the beef}

Heat 2 tablespoons of olive oil in a Dutch oven or large pot.

Add the diced chuck roast when the oil is hot, and season with salt and pepper.

Brown the beef pieces for about 6-8 minutes over medium heat, turning the pieces of beef until browned all over.

2. Add the beef to the slow cooker

Remove the beef from the pot and set it in the slow cooker.

3. Add the remaining ingredient to the stew

Add the onion, garlic, red wine, tomato paste, tomatoes, brown sugar, bay leaves, nutmeg, cinnamon, cumin, paprika, coriander, salt, pepper and broth to the slow cooker. Stir until well combined. Place the lid on the slow cooker, and cook on low for 6-8 hours, until the beef is fork tender.

4. Add the orzo pasta

Add the orzo into the slow cooker the last 30 minutes of the cook. Make sure to add some liquid if it looks like there isn’t enough, at least a 1/2 cup broth. Stir well before covering again. Serve the stew warm with fresh parsley and feta cheese.

Alternative methods for adding the orzo to the stew:

1. You can cook the orzo separately and when the beef stew is done cooking you can stir in the orzo, garnish with feta cheese and parsley and serve warm.
2. You can remove the beef mixture from the slow cooker and add to a large dutch oven. Add in the orzo with the beef mixture and give it a good stir. Add extra stock to make sure there is liquid for the orzo to cook in. I suggest probably another 1/2 cup to 1 cup of broth. Simmer for about 15 minutes, or until the orzo is tender stirring occasionally to make sure the orzo isn’t sticking to the bottom of the pot.

Recipe Modifications for this Traditional Greek Beef Stew Recipe

Beef: I’ve used chuck roast which is a great slow cooking cut as the meat is well marbled and the fat renders down during the cook which adds to the flavor. Good alternative slow cook cuts would be pot roast, brisket, bottom sirloin flap, or bone-in short ribs.

Onion: I used sweet onions but you could also use yellow onion, white or red onion, or even shallots.

Wine: Use a good quality wine, something you would drink yourself, as it will make a difference to the flavor of the finished dish. I’d suggest a robust red like a merlot or cabernet sauvignon which will add great flavor to the stew.

Spices: the blend of spices I’ve used add flavor, without any chili heat. However, if there’s a spice that you don’t like simply leave it out.

Vegetables: I’ve only used onions and carrots in this recipe, but you can add in extra veggies if you wish, try parsnips, celery, mushrooms, bell peppers, or green beans.

Recipe Tips

Choosing Beef: One great benefit of beef is that there are a variety of cuts at a variety of price points, so there are a number of options that can fit into varying consumer budgets. When selecting fresh beef, look for product with a bright cherry-red color that is firm to the touch.

Browning the Beef: if you don’t have a large pot, brown the beef in batches. This ensures the beef sears and browns, rather than steams in the pot due to overcrowding the chunks of meat.

Checking the Beef: the beef will take anywhere between 6 and 8 hours to cook on low. You know the beef is cooked when it falls apart when pressed gently with a fork.

Leftovers: store leftover beef stew in an airtight container, in the refrigerator, for up to 5 days.

Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. Add a splash of broth or water if the stew look too dry.

Freeze: once cooked and cooled, place the stew into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.

What to Serve with Beef Giouvetsi

As this Greek beef stew also contains orzo pasta, I don’t tend to serve another carb alongside. If you would like to add a potato side dish to this delicious stew, you can’t beat my Loaded Smashed Potatoes, Gouda Smashed Potatoes, Spicy Lebanese Potatoes, or Scalloped Sweet Potatoes.

I always serve side salads with dinner, try my Mediterranean Bean Salad, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad. 

Want to add a cooked vegetable side, then try my Lebanese Green Beans, Mediterranean Roasted Vegetables, or this Simple Roasted Broccoli dish. 

Other Greek Inspired Recipes You Might Like:

GREEK MARINATED CHICKEN WITH TZATZIKI

GREEK LEMON CHICKEN

EASY GREEK BURGER

GREEK CHICKEN BURGER

PAN SEARED GREEK SALMON

GREEK MEATBALLS

GRILLED CHICKEN THIGHS WITH GREEK MARINADE

Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.