Greek Beef and Orzo Stew (Print Version)
# Ingredients:
→ For the Beef
01 -
2 lbs (900 g) beef chuck or stew meat, cut into cubes
02 -
2 tablespoons olive oil
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
→ For the Sauce
05 -
1 can (14 oz) crushed tomatoes
06 -
2 tablespoons tomato paste
07 -
1 cup beef broth
08 -
1 cinnamon stick
09 -
2 bay leaves
10 -
1 teaspoon ground allspice
11 -
Salt and pepper to taste
12 -
1 teaspoon sugar (optional)
→ For the Pasta
13 -
1½ cups orzo pasta
14 -
2 cups hot water or beef broth
→ For Topping
15 -
Grated Kefalotyri cheese or Parmesan
16 -
Fresh parsley for garnish
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
02 -
In the same pot, sauté onion until soft (3-4 minutes). Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes to deepen flavor.
03 -
Pour in crushed tomatoes, beef broth, and add cinnamon stick, bay leaves, allspice, and sugar if using. Mix everything well.
04 -
Return beef to pot, bring to simmer. Cover and cook on low for 1.5-2 hours until meat is tender and sauce is rich.
05 -
Heat oven to 375°F. Add orzo to pot, stir into sauce. Add hot water if needed. Bake 20-25 minutes, stirring occasionally, until orzo is tender.
06 -
Remove cinnamon stick and bay leaves. Top with grated cheese and fresh parsley. Serve hot.
# Notes:
01 -
Store leftovers in an airtight container for up to 3 days
02 -
The orzo will continue to absorb liquid as it sits
03 -
Can be made ahead up to the orzo step