Giouvetsi Recipe: Beef Stew with Orzo - Step by Step Recipe

  Giouvetsi or youvetsi is a traditional Greek food dish made with beef and pasta. Follow this step-by-step recipe and amaze your family and loved ones!

Giouvetsi is one of my favorite dishes as it embodies the simplicity of Greek peasant cuisine. To make giouvetsi you just need a few ingredients. Ideal any time of the year, I enjoy it most in winter. Try to coat it with mizithra. Just delicious! 

This authentic giouvetsi dish takes around 20 mins to prepared and more than 2 hours to cook. It serves 6 persons. You can find kritharaki (orzo pasta) at any Greek food store. 

giouvetsi recipe

Giouvetsi Recipe - Ingredients

  • For the meat
    • 3.3 pounds (1.5 kilograms) front shank veal 
    • White vinegar 
    •  3 tablespoons of olive oil
    •  2 medium onions
    •  ½ cup tomato juice
    •  ½ tablespoon salt
    •  ¼ teaspoon pepper
  •  For the pasta:
    •  2 cups kritharaki (orzo pasta)
    •  ½ cup tomato juice
    •  Mizithra cheese

Giouvetsi Recipe - How to make

  1. Cut the veal into 2-inch cubes.
  2. Take a pot, place the meat, and pour in enough water to cover the meat. 
  3. Toss in 2 to 3 dashes of salt, and drizzle in a touch of vinegar. 
  4. Boil for 10 minutes. 
  5. Skim the froth with a slotted spoon, then remove the meat and place it into a bowl. Rinse the pot.
  6. Pour the olive oil into the pot. 
  7. Chop the onions into ½-inch cubes, toss in, and sauté over medium-high heat. 
  8. Add the veal cubes, and cover the meat with hot water from a boiling kettle. 
  9. Partially cover the pot, and stir. 
  10. Bring the pot to a boil, then reduce to medium-high heat. 
  11. Feed the pot with boiling water, if needed. 
  12. Continue cooking for 45 minutes, then mix in the tomato juice, salt, and pepper. 
  13. Stir, partially cover the pot and cook for another 10 minutes. Set aside.
  14. Preheat the oven to 395°F (200°C).
  15. Add the kritharaki to a large baking dish (ideally, a round clay baking dish), spreading the pasta around with your fingers. 
  16. Mix in 4 cups of hot water from a boiling kettle, and bake. Stir occasionally, making sure the kritharaki doesn’t stick to the dish while allowing the pasta and water to reach a boil (about 15 minutes). 
  17. Mix in the tomato juice, and combine the veal and its broth. 
  18. Bake for 10 minutes and turn off the heat, and let the giouvetsi stand in the oven for an additional 10 minutes, or until the pasta thickens.
  19. Remove from oven. Let cool, then top with grated mizithra cheese. 
  20. Serve.
I hope you like this authentic giouvetsi recipe. Enjoy!