Classic, delicious, traditional recipe for beef giouvetsi casserole. Brilliantly served with a glass of OÍKADE Oenou Yi – Ktima Vassiliades; a wine made of the indigenous variety Giannoudi. Enjoy!


  • 800g beef cut in small pieces
  • 1½ cups medium sized orzo
  • 1 large onion, finely chopped
  • 2 tbsp tomato puree
  • 250ml. tomato juice
  • 2 bay leaves
  • 5 allspice grains
  • 1 tbsp cinnamon
  • Olive oil
  • Salt
  • Pepper
  • Cheese base of your choice (e.g. parmesan, mizithra, halloumi)


  1. In a casserole with oil, fry the meat until it gets nicely colored on all sides.
  2. Add the chopped onion and spices.
  3. Add the tomato puree and tomato juice, then the bay leaves and add enough water, about 4 – 5 cups.
  4. Simmer for at least 1 – 1.5 hours until the meat is tender. Make sure there is enough water until you put the orzo.
  5. Add the orzo, salt, pepper and a little extra olive oil and keep boiling for about 30 minutes. Αdd extra hot water if necessary.
  6. Serve while it’s hot and top with a cheese of you choosing.
  7. Don’t forget to pair it with a glass of red wine OÍKADE Oenou Yi – Ktima Vassiliades, and finally… Enjoy!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.