Ingredients
- 2 lbs beef chuck or stew meat, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups crushed tomatoes or tomato passata
- 2 tbsp tomato paste
- 1/2 cup dry red wine (optional)
- 1 cinnamon stick
- 1 bay leaf
- 1/4 tsp ground allspice or cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 3–4 cups water or beef broth (divided)
- 1 1/2 cups orzo pasta
- Grated kefalotyri, parmesan, or romano cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear beef until browned on all sides; remove and set aside.
- In the same pot, sauté onion until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook briefly. Deglaze with red wine if using.
- Add crushed tomatoes, cinnamon stick, bay leaf, allspice, salt, pepper, and 2 cups broth or water. Return beef to pot. Bring to a boil, reduce heat, and simmer for 1.5–2 hours until beef is tender.
- Preheat oven to 375°F (190°C). Transfer beef and sauce to a baking dish.
- Stir in orzo and 1–2 cups hot water or broth. Cover with foil and bake for 30–35 minutes, stirring once or twice, until orzo is tender.
- Uncover, sprinkle grated cheese over top, and bake for 5 more minutes.
- Let rest for 5–10 minutes before serving.
Notes
- Substitute lamb for beef for a traditional twist.
- Add roasted red peppers or peas for extra texture.
- A pinch of ground cinnamon in the sauce deepens flavor.
- Finish on the stovetop if oven use isn’t possible, though baking is preferred.
- Use a Dutch oven to go from stove to oven in one pot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 500
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
