Description
A comforting Greek style beef and orzo dish made with tender chunks of beef simmered in a rich tomato sauce, then finished with orzo for a hearty, satisfying meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into large cubes
- 1 cup dry orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Place a large Dutch oven over medium heat and let it warm up.
- Season the beef cubes with salt and black pepper.
- Add olive oil to the pot and sear the beef in batches until browned on all sides.
- Add the chopped onion and garlic, then cook until fragrant.
- Stir in the tomato paste, crushed tomatoes, beef broth, dried oregano, and bay leaves.
- Bring to a gentle simmer and cook for 60 minutes, or until the beef is tender.
- Stir in the dry orzo and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
- Remove the bay leaves, sprinkle with fresh parsley, and serve warm.
Notes
- Brown the beef well for deeper flavor.
- Stir occasionally after adding the orzo so it cooks evenly and does not stick.
- Add a splash of broth when reheating if the pasta has absorbed too much liquid.
- This dish tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg
Keywords: giouvetsi, greek beef orzo, beef and orzo stew, tomato beef pasta, mediterranean comfort food