Greek · Dinner
Beef and Pasta Stew
A Greek-style beef stew simmered slowly with tomato, cinnamon and bay leaf until fork-tender, then tossed with short pasta to soak up the rich sauce. Onion, garlic and red wine build a deep base, finished with a scatter of grated cheese and parsley for a rustic, homestyle plate.
$5
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.2gProtein
32.1gFat
56.8gCarbs
8.6gSugar
5.9gFiber
785mgSodium
114mgChol
10.4gSat Fat
1180mgPotassium
140mgCalcium
6.1mgIron
3.2mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes and pat dry with paper towels, then season with salt and black pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the beef cubes on all sides for 6 minutes until deeply browned, working in batches.
3
Sauté
Add the onion and garlic to the pot and cook over medium heat for 4 minutes, stirring, until the onion is soft and translucent.
4
Simmer
Stir in the canned tomatoes, tomato paste, red wine, beef stock, cinnamon stick, bay leaf and allspice. Bring to a gentle boil, then reduce to low and cover for 75 minutes until beef is fork-tender.
5
Cook orzo separately in salted water for 9 minutes until al dente, then drain well.
6
Plate
Stir the orzo into the stew, remove the cinnamon stick and bay leaf, then spoon into a bowl topped with Parmesan cheese and fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml dry red wine
- 1 cup240ml beef stock
- 22 cinnamon stick
- 22 bay leaf
- 4 tbsp4 tbsp olive oil
- 1/2 tsp1/2 tsp ground allspice
- salt and black pepper, to taste
- 4.2 oz120g orzo, dry
- 2 tbsp14g Parmesan cheese
- 2 tsp2 tsp fresh parsley
