🇬🇷 Greece · Food
Giouvetsi: Hearty Greek Lamb and Orzo Stew
By eatmundo · July 7, 2026
A deeply comforting and rustic Greek casserole, Giouvetsi features tender pieces of lamb, slowly cooked in a rich tomato sauce with aromatic herbs, then baked with orzo pasta until gloriously absorbed and succulent. It’s a quintessential Sunday family meal, embodying warmth and tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Pat 1.2 kg (2.6 lbs) lamb shoulder (boneless, cut into 5cm/2-inch cubes) dry with paper towels. Season generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper. This initial seasoning is key for flavor.
- 2
Heat 3 tablespoons olive oil in a large (6-7 quart / 6-7 liter) Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the lamb in batches, ensuring not to overcrowd the pot, until deeply browned on all sides (about 3-4 minutes per side). Remove the seared lamb and set aside.
- 3
Reduce heat to medium. Add 1 large chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in 4 cloves minced garlic and 2 tablespoons tomato paste, cooking for 1-2 minutes until fragrant and the paste darkens slightly.
- 4
Pour in 250 ml (1 cup) dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the lamb to the pot. Add 800g (28 oz) crushed tomatoes, 700 ml (3 cups) beef broth, 1 cinnamon stick, 2 bay leaves, and 1 teaspoon dried oregano. Stir well.
- 5
Bring the stew to a gentle simmer, then cover the Dutch oven tightly. Transfer to a preheated oven at 160°C (325°F) and cook for 1 hour and 30 minutes, or until the lamb is fork-tender. Check periodically to ensure it's not drying out; add a splash of water or broth if needed.
- 6
Remove the pot from the oven. Stir in 400g (2 cups) orzo pasta. If the liquid seems too thick, add an additional 250 ml (1 cup) hot water or broth. Stir thoroughly to ensure the orzo is submerged.
- 7
Return the covered pot to the oven and bake for another 20-25 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid. The dish should still be saucy, not dry.
- 8
Remove from the oven and let it rest, covered, for 10-15 minutes before serving. This allows the orzo to fully hydrate and the flavors to meld. Garnish with crumbled 100g (3.5 oz) feta cheese and chopped fresh parsley.
Frequently Asked Questions
Can I use a different type of meat for Giouvetsi?+
Yes, while lamb is traditional, beef (such as chuck roast) or goat can be excellent alternatives, requiring similar slow cooking times to become tender.
What kind of orzo should I use?+
Any good quality, standard-sized orzo pasta (kritharaki in Greek) will work. Ensure it's not quick-cooking or instant orzo, as it won't absorb the flavors as well.
My Giouvetsi is too dry. What went wrong?+
This often happens if the lid isn't tight or not enough liquid was added initially. You can carefully add hot water or broth during the orzo baking stage if it looks too dry.
Can I prepare Giouvetsi in advance?+
Absolutely! Giouvetsi often tastes even better the next day. Reheat gently on the stovetop or in the oven, adding a little extra broth or water if needed to loosen the sauce.
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