I stole this recipe for Greek Style Beef and Orzo Stew from a cookbook called Milk Street Cookish: Throw it Together. This delicious beef stew requires very little prep. In a large pot, garlic and oil are sautéed then cubed beef, canned tomatoes, cinnamon, salt and pepper are added to the pot. The beef mixture is covered and cooked on low for 45 minutes. Next uncooked orzo and beef stock are stirred into the beef mixture. The heat is raised to high and the stock is boiled and cooked until the pasta is tender. Parsley is added before serving. This easy to make stew has a lot of flavor, you’ll definitely want to try this recipe!

The ingredients for this recipe are: 1 tbsp olive oil, 4 garlic cloves, 1 ½ lbs boneless beef chuck roast, 28 oz can diced fire roasted tomatoes, ½ tsp ground cinnamon, 2 tsp salt, ¾ tsp pepper, 1 cup orzo pasta, 3 ½ cups water or beef stock and ½ cup chopped fresh parsley

Trim and cut the beef roast into ¾ inch chunks.

Then in a large pot or Dutch oven, cook the oil and garlic until golden. Add in the cubed beef.

Next add the tomatoes with juices, cinnamon, 2 tsp salt and ¾ tsp pepper.

Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes.

Stir in the orzo and 3 ½ cups stock.

Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in parsley.

If you liked this recipe for Greek Style Beef and Orzo Stew then you can also try stew recipes like Skillet Chicken Stew, Instant Pot Beef Stew, Traditional Goulash or Slow Cooker Burgundy Beef Stew with Herb Dumplings.

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Greek Style Beef and Orzo Stew

This delicious beef stew requires very little prep. In a large pot, garlic and oil are sautéed then cubed beef, canned tomatoes, cinnamon, salt and pepper are added to the pot. The beef mixture is covered and cooked on low for 45 minutes. Next uncooked orzo and beef stock are stirred into the beef mixture. The heat is raised to high and the stock is boiled and cooked until the pasta is tender. Parsley is added before serving.

Course Entree

Prep Time 1 hour 10 minutes

Servings 4 people

Ingredients

• 1 tbsp olive oil
• 4 garlic cloves smashed and peeled
• 1 ½ lbs boneless beef chuck roast trimmed and cut into ¾ inch chunks
• 28 oz can diced fire roasted tomatoes
• ½ tsp ground cinnamon
• 2 tsp salt
• ¾ tsp pepper
• 1 cup orzo pasta
• 3 ½ cups water or beef stock
• ½ cup chopped fresh parsley

Instructions

1. In a large pot, cook the oil and garlic until golden. Stir in the beef, tomatoes with juices, cinnamon, 2 tsp salt and ¾ tsp pepper. Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes.
2. Stir in the orzo and 3 ½ cups water (sub beef stock). Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in parsley.
3. Serve with drizzle of oil and additional parsley.

Recipe Notes

This recipe easily doubles.