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Greek Beef Orzo Stew Recipe

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4.8 from 111 reviews

Greek Beef Orzo Pasta is a hearty and comforting dish featuring tender beef chunks simmered in a flavorful tomato and spice broth, combined with delicate orzo pasta. This one-pot meal celebrates traditional Greek flavors with cinnamon, bay leaves, and allspice, topped with Parmesan cheese and fresh parsley for a satisfying finish.

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 (1 can)
  • 2 tbsp tomato paste
  • 3 cups beef broth

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 beef cubes with salt and pepper. Brown the beef in batches, cooking each piece for 6–8 minutes until golden-brown on all sides. Remove beef and set aside.
  2. Sauté Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
  3. Add Tomato and Broth: Stir in tomato paste to coat the onions and garlic, then pour in the crushed tomatoes and beef broth. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using. Bring the mixture to a gentle simmer.
  4. Simmer Beef: Return the browned beef to the pot, cover, and cook on low heat for 1½ to 2 hours, stirring occasionally. The beef should be tender and the flavors well blended. Add additional broth as needed if the liquid reduces too much.
  5. Cook Orzo: Once the beef is tender, stir in the orzo pasta along with 2 cups of hot water or beef broth. Simmer uncovered for 12–15 minutes, stirring frequently. Add more liquid if necessary to keep the sauce from drying out.
  6. Finish and Serve: Remove and discard the cinnamon stick and bay leaves. Adjust salt and pepper to taste. Serve hot, topped with grated Parmesan cheese and garnished with fresh chopped parsley.

Notes

  • For a richer flavor, use homemade beef broth.
  • Orzo can be substituted with other small pasta shapes if preferred.
  • Adjust the amount of water/broth when cooking orzo to achieve your desired sauciness.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stove.
  • For a quicker version, tender beef cuts or pre-cooked beef can be used, adjusting simmer times accordingly.

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