Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the cubed beef and brown on all sides, about 8 minutes. Remove the beef from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the diced tomatoes, beef broth, oregano, cinnamon, and browned beef to the pot. Bring to a simmer, cover, and cook for 1 hour, until the beef is tender.
- Stir in the orzo and cook for an additional 10-12 minutes, until the orzo is tender and the sauce has thickened.
- Season with salt and pepper to taste, then garnish with fresh parsley.
Notes
- This dish is best served immediately after cooking while the orzo is tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to retain the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3.5g
- Protein: 30g
- Cholesterol: 70mg
