Greek Beef Orzo Dish (Print Version)
# Ingredients:
→ For the Meat
01 -
2 pounds beef chunks, diced from chuck or stew cuts
02 -
2 tbsp extra virgin oil
03 -
1 big onion, diced small
04 -
3 cloves garlic, crushed fine
→ For the Sauce
05 -
1 tin (400g) smashed tomatoes
06 -
2 tbsp rich tomato concentrate
07 -
1 cup meat stock
08 -
1 stick of cinnamon
09 -
2 leaves from bay tree
10 -
1 tsp allspice powder
11 -
Pepper and salt as needed
12 -
1 tsp sweet granules (skip if you don't like balancing sour flavors)
→ For the Pasta
13 -
1 ½ cups rice-shaped pasta
14 -
2 cups steaming stock or water, maybe more
→ Finishing Touches
15 -
Shredded Greek hard cheese or Italian Parmesan
16 -
Green parsley leaves, chopped
# Instructions:
01 -
Pour oil into your big pot and turn heat to medium-high. Sprinkle meat with salt and pepper, then cook in small batches till brown all over. Take meat out and put aside for now.
02 -
Drop the onion into the same pot and cook till soft, around 3-4 minutes. Throw in garlic and stir for a minute till you smell it. Mix in tomato concentrate and cook another 1-2 minutes to get deeper taste. Pour in smashed tomatoes, stock, cinnamon stick, bay leaves, allspice, and sweet granules if you want. Stir everything up good.
03 -
Put browned meat back in the pot and let it bubble gently. Cover with lid and turn heat low for about 1.5 to 2 hours. You'll know it's ready when meat falls apart and sauce gets thick.
04 -
Turn your oven to 375°F. Stir the pasta into your pot with the sauce. If it looks dry, add more hot stock or water so pasta can cook right. Put the pot in the oven (or keep it on the stove) and cook 20-25 minutes. Stir now and then until pasta gets soft.
05 -
Fish out the cinnamon and bay leaves. Scatter cheese on top and throw on some parsley. It's ready to eat now!
# Notes:
01 -
Everyone grabs from the same pot when eating this comfort food. Serve with some crunchy bread and a simple Greek veggie mix for a true sunny meal.