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Greek Beef Orzo Pasta Recipe

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4.9 from 131 reviews

Greek Beef Orzo Pasta is a hearty and comforting one-pot dish featuring tender beef simmered in a rich tomato-based sauce flavored with cinnamon, bay leaves, and allspice. The dish is finished with orzo pasta, Parmesan cheese, and fresh parsley, making it a perfect family meal that combines robust Mediterranean flavors and satisfying textures.

Ingredients

Main Ingredients

  • 900 g beef chuck or stew meat, cubed
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 398 g crushed tomatoes
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 piece cinnamon stick
  • 2 bay leaves
  • 1 tsp ground allspice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp sugar (optional)
  • 1.5 cups orzo pasta

Optional Toppings and Garnishes

  • 30 g Parmesan cheese, grated
  • 10 g fresh parsley, chopped

Instructions

  1. Brown the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the cubed beef with salt and pepper. Brown the beef in batches for 6 to 8 minutes until golden brown on all sides, then transfer to a plate.
  2. Sauté Aromatics: In the same Dutch oven, add the finely chopped onion and cook over medium heat until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add Tomato and Spices: Stir in the tomato paste and cook briefly before adding the crushed tomatoes, beef broth, cinnamon stick, bay leaves, ground allspice, and sugar if using. Mix well to combine all ingredients.
  4. Simmer the Beef: Return the browned beef to the pot. Bring the mixture to a gentle simmer, then cover the Dutch oven and cook on low heat for 1½ to 2 hours until the beef is tender. Stir occasionally and add more broth if the mixture looks too dry.
  5. Cook the Orzo: Once the beef is tender, stir in the orzo pasta and add 2 cups of hot water or additional broth. Simmer uncovered for 12 to 15 minutes, stirring often to prevent the orzo from sticking, adding more liquid as needed to maintain a saucy consistency.
  6. Finish and Serve: Remove and discard the cinnamon stick and bay leaves. Taste and adjust seasoning with additional salt or pepper if desired. Serve hot, topped with grated Parmesan cheese and chopped fresh parsley.

Notes

  • Beef chuck or stew meat works best as it becomes tender with slow cooking.
  • If you prefer a thicker sauce, reduce the liquid slightly before adding the orzo.
  • The cinnamon stick and bay leaves infuse subtle aromatic flavors but must be removed before serving.
  • Parmesan and fresh parsley are optional but add great flavor and freshness to the finished dish.
  • This dish can be prepared a day ahead and reheated; flavors will deepen overnight.

Find it online: https://mealoria.com/greek-beef-orzo-pasta-recipe/