Go Back
For a great Greek Giouvetsi, choose beef or lamb. I prefer lamb for its rich taste. Cut it into cubes to ensure even cooking. Next, we have orzo pasta. This rice-shaped pasta soaks up the sauce well. It adds a nice texture to the dish. Essential vegetables include onion, garlic, carrot, and bell pepper. These add depth and sweetness. The diced tomatoes bring acidity, balancing the flavors. Dried oregano and thyme are key spices. They give Giouvetsi its signature flavor. Start with one teaspoon of each. Season with salt and pepper to taste. This step is vital. Adjust the amount to suit your preferences. You can mix in additional vegetables like zucchini or mushrooms. This adds more nutrients and flavor. For a twist, try different cheeses. Beyond feta, mozzarella or kasseri can work well. Each brings a unique taste. Don’t forget to adjust the spices. If you like heat, add red pepper flakes. {{ingredient_image_1}} To start, you need to prep the meat and vegetables. For this dish, I like using beef or lamb. Cut it into small cubes, so it cooks evenly. This cut helps the meat absorb the flavors later. Next, chop your vegetables. Finely chop one onion and mince three garlic cloves. Grate one carrot and chop one bell pepper. These veggies add a nice texture and flavor to Giouvetsi. Now, let’s cook the aromatic ingredients. In a large pot, heat two tablespoons of olive oil over medium-high heat. This oil gives your dish a rich taste. Now it’s time to brown the meat. Add the meat cubes to the pot and let them cook for about 5-7 minutes. Make sure to turn them until all sides are brown. This step seals in the juices and adds a nice color. Once the meat is browned, take it out and set it aside. In the same pot, add the onions and garlic. Sauté them until the onion turns translucent, which takes about 3-4 minutes. This cooking brings out their sweetness. Next, add the grated carrot and chopped bell pepper. Cook these for another 3 minutes to soften them. After that, return the browned meat to the pot. Pour in one can of diced tomatoes and two cups of broth. Add one teaspoon each of oregano and thyme, then season with salt and pepper. Stir it all together. Bring the mixture to a boil, then reduce the heat. Cover the pot and let it simmer for 45 minutes. This slow cooking helps the flavors blend beautifully. After 45 minutes, it’s time to add the orzo. Stir in one cup of orzo pasta gently. Cover the pot again and let it cook for another 10-12 minutes. This step lets the orzo absorb the liquid and become tender. Once the orzo is cooked, mix in half of the grated feta cheese. Let it melt slightly into the dish for a creamy texture. Now, serve your Giouvetsi hot. Top it with the remaining feta cheese and a sprinkle of chopped fresh parsley for a pop of color. Enjoy your hearty meal! - Best practices for browning meat: Start with a hot pot and add olive oil. Make sure the meat is dry. Place the cubes in a single layer. This helps them brown nicely. Don’t overcrowd the pot. If needed, brown in batches. This gives a great flavor base for your dish. - Tips to sauté vegetables effectively: First, heat the oil on medium-high heat. Add onions and garlic first. Cook until the onions turn clear. This takes about 3-4 minutes. Then add carrots and bell peppers. Stir often to keep them from burning. Cook until they soften, about 3 minutes. This brings out their natural sweetness. - Time management for simmering: Simmering is key for flavor. After adding the meat and broth, bring it to a boil first. Then lower the heat and cover the pot. Let it simmer for 45 minutes. This allows all the flavors to mix well. - Balancing the seasoning: Start with the right amount of salt and pepper. You can always add more later. Taste as you go. If it’s too salty, add a bit of sugar. This can help balance the flavors. Fresh herbs at the end brightens the dish. - Garnishing with parsley and feta: Once you serve Giouvetsi, add fresh parsley on top. This adds color and freshness. Then sprinkle the remaining feta cheese over the dish. It gives a nice creamy texture and flavor. - Serving suggestions: Serve Giouvetsi hot in bowls. Pair it with crusty bread. This is perfect for dipping. You can also serve a simple salad alongside. This adds a nice crunch and freshness to the meal. Pro Tips Use Fresh Herbs: Fresh oregano and thyme can elevate the flavors of your Giouvetsi, adding a vibrant taste that dried herbs may not achieve. Let It Rest: Allow the dish to sit covered for a few minutes after cooking. This helps the orzo absorb any remaining liquid and enhances the overall flavor. Customize Your Protein: Feel free to substitute the beef or lamb with chicken or even a plant-based protein for a delicious variation. Perfect Cheese Melting: For a creamier texture, add the feta cheese in two stages: half during cooking and half just before serving to keep some texture intact. {{image_2}} Giouvetsi changes from region to region in Greece. Some use beef, while others prefer lamb. Each area adds its unique spices. For instance, some might use cinnamon for warmth, while others stick with oregano. You can also find variations with different veggies. In some places, they add eggplant or zucchini. These changes make each version special and reflect local tastes. To make Giouvetsi vegetarian, replace meat with hearty veggies. You can use mushrooms or lentils for protein. Chickpeas also work well in this dish. They add texture and flavor. Instead of broth, use vegetable stock to keep it rich. The result is a warm, filling meal for everyone to enjoy. While orzo pasta is traditional, other options exist. You can use small shells or ditalini. If you choose a different pasta, adjust the cooking time. Smaller pasta cooks faster, while larger shapes may take longer. Just watch for doneness to ensure a perfect meal. To store Giouvetsi leftovers safely, place them in an airtight container. This keeps out air and moisture. Make sure to let it cool before sealing. Proper cooling helps maintain freshness. Store it in the fridge for up to four days. You can freeze portions of Giouvetsi for later use. Divide it into single-serving containers. This makes it easy to thaw just what you need. To reheat, thaw in the fridge overnight. Heat it on the stove or in the microwave until hot. Add a splash of broth if it seems dry. Giouvetsi lasts about four days in the fridge. In the freezer, it can last up to three months. Always check for signs of spoilage. Look for off smells or a change in texture. If it looks or smells wrong, toss it out. What is the cultural significance of Giouvetsi? Giouvetsi is a beloved dish in Greece. It reflects family and home cooking. Many serve it at gatherings and special events. The warmth of this meal brings people together. It shows how food can connect us through culture and tradition. Can I make Giouvetsi ahead of time? Yes, you can make Giouvetsi ahead of time. Simply cook it and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove. It tastes even better after the flavors meld overnight. How can I adjust the recipe for dietary restrictions? You can easily adapt Giouvetsi for different diets. Use chicken or turkey for a lighter option. For gluten-free, swap orzo with rice or gluten-free pasta. You can also go vegetarian by using lentils or mushrooms as the main ingredient. Why didn’t my orzo cook properly? If your orzo didn’t cook well, it may be undercooked or overcooked. Make sure you added enough broth for it to absorb. If the broth was too low, orzo can turn out hard. If you overcooked it, it can become mushy. Keep a close eye on cooking times. How to fix over-seasoned Giouvetsi? If your Giouvetsi is too salty or strong, don’t worry. You can add more broth or water to dilute the flavors. Adding diced potatoes or rice can also help absorb excess seasoning. Let it simmer longer to balance the taste. Can I use another type of meat? Absolutely! Giouvetsi works well with beef, lamb, or chicken. If you want something different, try pork or even rabbit. Each meat adds its own flavor, so feel free to experiment. What can I substitute for orzo? If you don’t have orzo, use any small pasta shape. Shells or ditalini are great options. You can also use quinoa or couscous for a unique twist. Just adjust the cooking time as needed. Giouvetsi is a rich and hearty dish that combines meat, orzo, and fresh vegetables. We explored key ingredients, spices, and optional add-ins that can elevate your meal. I shared step-by-step instructions to make it easy. Plus, you learned tips for perfect flavor and presentation. Don't forget to consider variations and storage tips for your leftovers. Giouvetsi not only warms the belly but also brings a slice of Greek culture to your table. Enjoy creating this dish your way, and make it a meal to remember!

Hearty Greek Giouvetsi

A comforting Greek dish featuring tender meat, orzo pasta, and a rich tomato sauce, topped with feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

  • 1 lb beef or lamb, cut into cubes
  • 2 tablespoons olive oil
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 1 unit carrot, grated
  • 1 unit bell pepper, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste unit salt and pepper
  • 1 cup orzo pasta
  • 1 cup grated feta cheese
  • for garnish unit chopped fresh parsley

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Add the beef or lamb cubes and brown on all sides for about 5-7 minutes. Remove the meat and set aside.
  • In the same pot, add onions and garlic, sautéing until the onion is translucent (about 3-4 minutes).
  • Add the grated carrot and chopped bell pepper, cooking for an additional 3 minutes to soften the vegetables.
  • Return the browned meat to the pot, then pour in the diced tomatoes and broth. Add oregano, thyme, salt, and pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat and cover the pot. Let it simmer for 45 minutes, allowing the flavors to meld together.
  • After 45 minutes, add the orzo pasta to the pot, stirring gently. Cover and cook for an additional 10-12 minutes until the orzo is tender and has absorbed most of the liquid.
  • Once cooked, stir in half of the feta cheese and let it melt slightly into the mixture.
  • Serve hot, topped with the remaining feta cheese and a sprinkle of freshly chopped parsley.

Notes

Feel free to substitute the meat with chicken for a lighter version.
Keyword beef, giouvetsi, greek, lamb, orzo