Traditional Greek Clay-Baked Beef Giouvetsi

Giouvetsi (Γιουβέτσι) is a beloved Greek comfort dish, showcasing tender beef slow-cooked in a rich tomato-based sauce, then baked with orzo in a clay pot for an unparalleled depth of flavor. The name ‘giouvetsi’ traces its roots to Ottoman influence, though the dish is distinctly Greek, gracing Sunday tables and festive gatherings alike. Traditionally, this meal is prepared with beef or lamb, simmered with cinnamon, bay leaves, and allspice for an aromatic complexity. Once transferred to a clay pot and baked, the orzo absorbs the fragrant sauce, yielding a luscious, melt-in-the-mouth texture. Served with grated cheese and a glass of robust red wine, Giouvetsi embodies the warmth of Mediterranean hospitality. This recipe ensures authenticity while embracing modern cooking techniques to achieve the perfect balance of flavor and texture.

Ingredients (Makes 6 portions)

For the meat

1 kg (2.2 lbs) beef chuck or shoulder, cut into 4-5 cm portions
1 onion, diced
1 carrot, diced
1 celery stalk, diced
70 ml (5 tbsp) olive oil
150 ml (⅔ cup) dry red wine
1 liter (4 cups) beef broth, warm
800 g (28 oz) tomato sauce
2 tbsp tomato paste
2-3 garlic cloves, halved, germ removed
4 allspice berries
1 cinnamon stick
½ tsp cumin
1 tbsp sugar
2 bay leaves
2 sprigs fresh thyme
Salt and pepper to taste

For the Giouvetsi

3 tbsp olive oil
500 g (1.1 lbs) orzo
100 g (3.5 oz) grated Kefalotyri or Parmesan cheese

To serve

grated cheese
fresh ground black peper

Nutrition Information (per 100g)

Calories: 160
Fat: 8.5
Protein: 9.3
Carbohydrates: 13.2
Fiber: 13.2

Directions

Preparation

1. Pat dry the beef pieces with paper towels and season with salt.

Vegetable Preparation

2. Dice the onion, carrot, and celery. Halve the garlic cloves and remove the sprouts.

Searing the Beef

3. Heat half the olive oil in a wide pan over high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Sautéing Vegetables

4. Reduce heat, add remaining olive oil, and sauté the onion, celery, and carrot for 5 minutes until softened.

Building Flavors

5. Add garlic, cinnamon, allspice, cumin, and sauté for 1 minute. Stir in tomato paste and deglaze with red wine.

Slow Cooking

6. Return beef to pot, add tomato sauce, bay leaves, thyme, sugar, and warm broth. Simmer for 1.5-2.5 hours until beef is tender.

Preheating Oven

7. Preheat oven to 200°C (400°F) with the clay pot inside.

Preparing Orzo

8. Heat olive oil in another pan, sauté orzo for 1-2 minutes, then remove from heat.

Baking Giouvetsi

9. Transfer beef to preheated clay pot, add orzo, and pour in sauce. Bake for 17 minutes, stirring once halfway.

Finishing

10. Sprinkle grated cheese over the top and bake for an additional 3 minutes.

Resting

11. Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh thyme.

Cookix's Secrets

Alternative Cooking Methods

Try pressure cooking the beef for faster preparation before baking.

Enhancing Flavor

For deeper richness, substitute half the wine with Mavrodaphne dessert wine.

Healthier Option

Use whole-wheat orzo and leaner beef cuts for a lighter version.

Optimal Liquid Ratio

Maintain a 1:3 liquid-to-orzo ratio to achieve a luscious consistency.

Perfect Texture

Preheat the clay pot to retain heat consistency while baking.

Seasonal Tweaks

Swap carrots for roasted pumpkin during autumn months.