Description
A classic Greek casserole with tender beef, orzo, tomatoes, red wine, and warm spices—finished with melty cheese. Pure Mediterranean comfort food.
Ingredients
2 lbs beef chuck or stew meat, cut into chunks
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
½ cup dry red wine
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and black pepper, to taste
3 cups beef broth, divided
1½ cups uncooked orzo pasta
½ cup grated Kefalotyri or Parmesan cheese (plus more for serving)
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 375°F (190°C).
In a Dutch oven, heat olive oil over medium heat. Sear beef chunks on all sides until browned. Remove and set aside.
In the same pot, sauté onion and garlic until translucent, about 3–4 minutes.
Add red wine to deglaze the pot; simmer for 2 minutes.
Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Return beef to the pot. Add 2 cups of beef broth.
Cover and bake for 1 hour 30 minutes, until beef is fork-tender.
Remove from oven. Stir in uncooked orzo and remaining 1 cup of broth. Cover and bake for another 20–25 minutes until orzo is cooked and liquid is mostly absorbed.
Uncover, stir in cheese, and let rest for 5–10 minutes before serving. Garnish with parsley and more cheese if desired.
Notes
Substitute beef with lamb for a traditional Greek twist.
Add a bay leaf or cinnamon stick for extra aromatic depth.
Swap orzo with ditalini or pastina if needed.
Stir in roasted eggplant or spinach during final bake for more vegetables.
Graviera or Pecorino cheese work well as Parmesan alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Main Course, Casserole
- Method: Braise and Bake
- Cuisine: Greek, Mediterranean
