Ingredients
- 2 lbs beef chuck or stewing beef, cut into chunks
- 1 1/2 cups orzo pasta
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 1/2 cups crushed tomatoes or tomato passata
- 2 tablespoons olive oil
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 1 bay leaf
- 1/4 teaspoon ground cinnamon or allspice
- Salt and pepper, to taste
- Grated kefalotyri, parmesan, or pecorino cheese (for topping)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
- Add chopped onion and garlic to the pot. Sauté until soft and golden.
- Deglaze the pot with red wine (if using), then add tomatoes, broth, bay leaf, cinnamon or allspice, salt, and pepper.
- Return beef to the pot, bring to a simmer, then cover and cook over low heat (or in the oven at 325°F) for 1.5 to 2 hours, until beef is tender.
- Preheat oven to 375°F (190°C). Remove bay leaf and stir in orzo.
- Transfer to a baking dish if needed, and bake uncovered for 20–25 minutes, stirring once, until orzo is cooked and sauce is thickened.
- Sprinkle with grated cheese before serving. Let rest for a few minutes before serving.
Notes
- Substitute lamb for beef for a more traditional Greek version.
- Add diced carrots or bell peppers for extra vegetables.
- Omit tomatoes and use broth, white wine, and herbs for a lighter variation.
- To make ahead: cook the beef and sauce, then add orzo and bake just before serving.
- Add a splash of broth when reheating as orzo absorbs liquid.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg