Description
A traditional Greek oven-baked stew featuring tender beef chuck and orzo pasta simmered in a rich, aromatic tomato sauce with a hint of cinnamon.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 tsp ground cinnamon
- 1 can (28 oz) crushed tomatoes
- 3 cups beef broth
- 1 cup orzo pasta
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season beef cubes with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches until caramelized. Remove beef and set aside.
- In the same pot, add onions and sauté until translucent. Stir in the garlic and cook for one minute.
- Add tomato paste and cinnamon to the pot. Stir constantly for 2 minutes until the paste darkens.
- Return the browned beef to the pot. Pour in crushed tomatoes and beef broth. Bring to a simmer, cover, and cook on low heat or in a 325°F oven for 2 hours until beef is tender.
- While beef cooks, heat a small amount of oil in a pan and toast the dry orzo for 3-5 minutes until lightly golden.
- Stir the toasted orzo into the beef stew. Transfer everything to an oven-safe baking dish.
- Bake uncovered at 350°F for 20-30 minutes until the pasta is cooked through and the top is slightly browned.
- Garnish with fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Greek