Authentic Beef Giouvetsi with Orzo and Tomato Sauce

1. Preheat your oven to 350°F (175°C). This allows the dish to slowly braise and develop deep, concentrated flavors.
2. In a large Dutch oven or other heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat. When the oil is shimmering, add the beef in batches—avoid overcrowding—to ensure each piece gets a proper sear. Brown the beef on all sides, seasoning each batch lightly with salt and pepper. This step is essential for building flavor, as the caramelized edges will enrich the sauce. Remove the seared beef from the pot and set it aside on a plate.
3. In the same pot, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. It should release its sweetness and begin to develop golden edges. Then stir in the minced garlic and cook for an additional minute, just until fragrant. Be careful not to burn the garlic.
4. Add the crushed tomatoes and tomato paste, stirring well to combine and coat the onions. Let the mixture cook for 2 to 3 minutes, allowing the tomato paste to deepen in color and intensify in flavor.
5. Pour in the beef broth and stir to deglaze the bottom of the pot, scraping up any browned bits from earlier. These bits hold concentrated flavor that enrich the sauce.
6. Add the cinnamon stick, bay leaves, ground allspice, a pinch of salt and pepper, and the optional sugar to counterbalance the acidity of the tomatoes. Stir to combine.
7. Return the browned beef and any accumulated juices back into the pot. Stir gently to coat the meat in the sauce. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow it to bake for 2 hours, undisturbed. The beef should become fork-tender, richly infused with the spiced tomato sauce.
8. After 2 hours, remove the pot from the oven. Carefully lift the lid—watch for steam—and give the mixture a gentle stir. At this stage, the beef should be incredibly tender and the sauce thickened and aromatic.
9. Add the orzo pasta directly into the pot, distributing it evenly throughout the sauce. Pour in the hot water or additional beef broth, just enough to ensure the orzo is completely submerged. Stir to combine.
10. Return the pot to the oven, this time uncovered. Bake for another 30 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Stir once halfway through to prevent sticking and ensure even cooking. The dish should be rich and cohesive, with a soft but slightly chewy texture from the orzo.
11. Once the orzo is tender and the mixture has thickened to a risotto-like consistency, remove the pot from the oven. Allow it to rest for 10 minutes with the lid on. This short resting period helps the flavors meld and the dish to firm up slightly for better serving texture.
12. Remove and discard the cinnamon stick and bay leaves. Taste and adjust seasoning with additional salt or pepper if needed.

To Serve

Sprinkle each serving generously with grated Kefalotyri cheese, or substitute with Parmesan or Pecorino Romano for a similar salty, nutty flavor. Finish with a scattering of fresh chopped parsley for a bright, herbal contrast. Serve hot, ideally with a slice of crusty bread to soak up the flavorful sauce and a side salad for freshness.