Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 28 oz canned chopped tomatoes (packed in juice)
- 4 cups low-sodium beef broth
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear beef chunks until browned on all sides, about 5 minutes per side.
- Remove the beef and add onions and garlic to the pot. Sauté until onions are soft and fragrant, about 3-5 minutes.
- Return beef to the pot. Add chopped tomatoes, beef broth, oregano, bay leaves, salt, and pepper. Stir well.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours until beef is tender.
- Stir in orzo during the last 15 minutes of cooking time, allowing it to absorb flavors.
Notes
- For added flavor, consider incorporating chopped carrots or bell peppers.
- A sprinkle of feta cheese before serving can elevate this dish even further.
- Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg