Greek Beef Orzo Dish (Print Version)
# Ingredients:
→ For the Beef
01 -
2 pounds (900g) beef chuck or stew cuts, diced into chunks
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped small
04 -
3 garlic cloves, crushed fine
→ For the Sauce
05 -
1 can (14 oz) tomatoes, crushed
06 -
2 tablespoons paste from tomatoes
07 -
1 cup beef liquid stock
08 -
1 stick of cinnamon
09 -
2 leaves of bay
10 -
1 teaspoon allspice powder
11 -
Pepper and salt as needed
12 -
1 teaspoon sugar (if you want)
→ For the Pasta
13 -
1½ cups pasta shaped like rice (orzo)
14 -
2 cups beef stock or water, heated up
→ For Topping
15 -
Kefalotyri or Parmesan cheese, grated up
16 -
Chopped fresh parsley leaves to finish
# Instructions:
01 -
Pour olive oil into Dutch oven and warm it on medium-high. Sprinkle beef with pepper and salt, then brown in small batches. Take out and put aside.
02 -
Using the same pot, cook onion till it gets soft. Throw in garlic, let it cook about a minute. Mix in the tomato paste and stir for a minute or two.
03 -
Put in the crushed tomatoes, stock, stick of cinnamon, leaves of bay, allspice, and sugar if using. Stir everything together.
04 -
Put beef back in the pot and let it start bubbling. Cover and cook slowly for about 1.5-2 hours till meat gets really soft.
05 -
Turn your oven to 375°F. Dump orzo into the meat mix, adding hot water if it looks too thick. Bake for 20-25 minutes till pasta gets tender.
06 -
Pick out the cinnamon and bay. Sprinkle cheese on top and scatter fresh parsley before you serve it.
# Notes:
01 -
You can make this on your stovetop if you don't want to use the oven
02 -
A warm, cozy meal Greeks love
03 -
Goes great with a chunk of bread and a simple Greek salad