When the weather turns chilly and you’re craving something hearty, this one-pot beef and orzo stew is a lifesaver. Tender chunks of beef, perfectly cooked orzo, and a medley of vegetables come together in a rich, savory broth that feels like a warm hug in a bowl. Best of all, it’s made in just one pot, meaning less cleanup and more time to enjoy your meal.
One-Pot Beef and Orzo Stew
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Greek
For the Stew
- 1 ½ lbs beef chuck or stew meat cut into 1-inch cubes
- 1 cup uncooked orzo pasta
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 can 14.5 oz diced tomatoes, with juices
- 4 cups beef broth low-sodium preferred
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp olive oil
- Salt and black pepper to taste
Optional Garnishes
- Fresh parsley chopped
- Grated Parmesan cheese
Sear the Beef
Heat olive oil in your pot over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Sauté Aromatics
Lower the heat to medium. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Deglaze and Build Flavor
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and beef broth, scraping the bottom of the pot to deglaze. Return the beef to the pot.
Simmer the Stew
Add smoked paprika, thyme, oregano, and bay leaf. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the beef is tender.
Add the Orzo
Stir in the orzo and cook uncovered for another 10-12 minutes, stirring occasionally to prevent sticking. The orzo should be al dente, and the stew will thicken.
Taste and Adjust
Remove the bay leaf and season with additional salt and pepper if needed.
Serve
Ladle into bowls and garnish with fresh parsley and Parmesan cheese, if desired. Serve with crusty bread for the ultimate comfort meal.
Pairings
This hearty stew pairs beautifully with:
- Crusty bread: A warm baguette or sourdough for dipping.
- Salad: A simple arugula salad with lemon vinaigrette for a refreshing contrast.
- Red Wine: A medium-bodied red, like Merlot or Malbec, complements the rich flavors.
FAQs
1. Can I use a different cut of beef?
Absolutely! Beef chuck is ideal because it becomes tender with slow cooking, but brisket or even beef shank would work well too.
2. What if I can’t find orzo?
You can substitute with small pasta shapes like ditalini or even pearl couscous for a similar texture.
3. Can I make this ahead?
Yes! This stew tastes even better the next day as the flavors meld. Just add a splash of broth when reheating, as the orzo will absorb liquid over time.
4. Is it freezer-friendly?
Without the orzo, yes. Freeze the stew base, then cook fresh orzo when you’re ready to serve.
