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Greek Beef Orzo Stew Recipe

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4.5 from 70 reviews

Greek Beef Orzo Pasta is a hearty and comforting one-pot meal featuring tender beef chuck simmered in a rich tomato and spice-infused broth with orzo pasta. This flavorful dish is enhanced with aromatic cinnamon, bay leaves, and allspice, finished with a sprinkle of Parmesan cheese and fresh parsley for a delicious and satisfying dinner.

Ingredients

Beef and Base

  • 900 g beef chuck or stew meat, cubed
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced

Tomato and Broth

  • 398 g crushed tomatoes
  • 2 tbsp tomato paste
  • 3 cups beef broth (additional broth or water as needed)

Spices and Seasonings

  • 1 piece cinnamon stick
  • 2 bay leaves
  • 1 tsp ground allspice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp sugar (optional)

Pasta and Garnish

  • 1.5 cups orzo pasta
  • 30 g Parmesan cheese (optional topping)
  • 10 g fresh parsley (optional garnish)

Instructions

  1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the cubed beef with salt and pepper. Brown the beef in batches for 6 to 8 minutes until golden on all sides to develop deep flavor.
  2. Sauté Onions and Garlic: Add the finely chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring the aromatics release their flavor.
  3. Add Tomato and Broth Ingredients: Stir in the tomato paste, crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and sugar if using. Bring the mixture to a gentle simmer.
  4. Simmer the Beef: Cover the Dutch oven and reduce the heat to low. Let the beef simmer gently for 1½ to 2 hours until it becomes tender. Stir occasionally and add more broth if needed to maintain enough liquid.
  5. Cook the Orzo: Once the beef is tender, stir in the orzo pasta along with 2 cups of hot water or broth. Simmer uncovered, stirring often for 12 to 15 minutes, adding more liquid as needed to keep the dish saucy and not dry.
  6. Finish and Serve: Remove and discard the cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper as desired. Serve hot, topped with grated Parmesan cheese and chopped fresh parsley for added richness and freshness.

Notes

  • This dish can be made a day ahead; flavors improve after resting overnight.
  • Use beef chuck for tenderness; stew meat can be a convenient substitute.
  • If you prefer a thicker sauce, reduce the amount of broth slightly or simmer uncovered for a few more minutes.
  • For a dairy-free option, omit the Parmesan cheese garnish.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.

Find it online: https://oliviabakes.com/greek-beef-orzo-stew-recipe/