Greek Beef and Orzo (Print Version)
# Ingredients:
→ Main Things You’ll Need
01 -
1 1/2 lb beef, chopped into chunks
02 -
4 garlic cloves, minced finely
03 -
2 tablespoons olive oil, split between uses
04 -
1 large onion, chopped
05 -
1 cinnamon stick
06 -
2 bay leaves
07 -
1/2 cup (40 g) Parmesan or Kefalotyri, grated
08 -
1 can (14 oz / 400 g) crushed tomatoes
09 -
Salt and black pepper, freshly ground, to taste
10 -
2 tablespoons tomato paste
11 -
1/2 teaspoon nutmeg, ground
12 -
2 cups (500 ml) chicken broth
13 -
2 cups (400 g) orzo pasta
14 -
1/2 cup (100 ml) wine—red works best
# Instructions:
01 -
Add a tablespoon of olive oil to a big, sturdy pot like a Dutch oven. Once hot, toss in the beef chunks, sprinkle some salt, and sear for about 8-10 minutes until browned all around. Keep the pot from crowding by cooking in smaller rounds if needed.
02 -
Scoop the browned beef out using a slotted spoon and place it on a plate off to the side.
03 -
Pour the remaining olive oil back into the hot pot. Add the garlic and onion, and cook for about 4-5 minutes until the onion looks slightly soft and clear.
04 -
Drizzle in the red wine and stir, cooking for another minute or two as the liquid mostly disappears.
05 -
Add the crushed tomatoes and tomato paste along with the cinnamon stick, nutmeg, and bay leaves. Give everything a good mix.
06 -
Pour the chicken stock into the pot and stir to blend. Put the cooked beef back into the mix and let it come to a boil.
07 -
Lower the flame, pop on a lid, and leave it to gently simmer for around 45 minutes.
08 -
Lift out the bay leaves and the cinnamon stick before moving on to the next step.
09 -
Add the orzo into the pot and stir frequently for about 15-20 minutes until tender. If the mix gets too thick, pour in a bit more chicken stock.
10 -
Mix in the grated Parmesan or Kefalotyri and check the seasoning, adding salt or pepper if needed.
11 -
Dish it out while it’s warm. Sprinkle extra cheese on top if you’re feeling fancy.
# Notes:
01 -
This is often cooked in a clay dish, but a Dutch oven or any sturdy pot does just fine.
02 -
If Kefalotyri cheese isn’t available, try Parmesan or Pecorino Romano as substitutes.
03 -
You can swap the beef for chicken or lamb if you’d like something different.