One-Pot Beef and Orzo Stew
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Ingredients
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
Instructions
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.