Name: Greek Beef Stew With Orzo
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 (14 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 cup beef broth; 1 tsp dried oregano; 1 bay leaf; Salt and pepper, to taste; 1 1/2 cups dried orzo; 1/4 cup fresh parsley, chopped; Crumbled feta cheese, for serving (optional)

Let Me Tell You Why I Love Making Greek Beef Stew With Orzo

You know how—sometimes—you try out a recipe, expecting nothing special, and then it just hits you in the food-feels? That’s what happened the first time I made Greek Beef Stew With Orzo. I tried it after remembering a cozy Sunday at my Aunt Eleni’s (she always had a knack for cooking hearty things, even if her kitchen was about the size of a postage stamp) and honestly, now it’s in high rotation at my place. Plus, it’s the kind of dish that makes the whole house smell like you’ve really got your act together—even if you’re wearing pajamas at dinnertime. Ask me how I know.

Why I Keep Making This (Despite That One Orzo Incident)

I make this whenever the weather turns even slightly chilly or if I’ve run out of dinner ideas and need something foolproof. My family goes crazy for this beef stew because it’s hearty, full of flavor, and honestly, pretty forgiving if you don’t measure everything perfectly. (Although, fair warning, I once accidentally poured in too much orzo and it kind of turned into a beefy porridge. Strangely, no one complained? Maybe carbs really do solve everything.)

What You’ll Need (And What You Can Swap!)

2 lbs (about 900g) stewing beef – Some folks use chuck, I sometimes use brisket if it’s on sale. My cousin swears by shin, so there you go.
2 medium onions, chopped – Yellow or white, doesn’t matter too much
3 cloves garlic (or more if you’re feeling brave)
1 can (14 oz) crushed tomatoes – my grandmother always insisted on one particular brand but honestly, store brand works fine
About 2/3 cup red wine (optional—but highly recommended for depth. Grape juice in a pinch, though it’s not quite the same)
2 tablespoons tomato paste
3 carrots, thickly sliced. I use baby carrots sometimes when I’m impatient.
1 teaspoon dried oregano
1 cinnamon stick (trust me, don’t skip this. If you only have ground cinnamon, a good pinch works)
1-2 bay leaves
Beef or chicken stock to cover (roughly 4 cups, but I just pour until it looks right)
Salt and a good grind of pepper
1 to 1 ½ cups orzo (you can sub tiny pasta like risoni or even broken spaghetti if you must)
A handful of chopped fresh parsley for garnish

So, Here’s What I Do (You Don’t Have to Be Fussy)

Brown the Beef: In a big heavy pot (Dutch oven is ideal but whatever you’ve got), heat a glug of olive oil. Brown the beef in batches, salting each batch a little, so you don’t crowd the pan. If you just toss it all in at once, it’ll steam. Not a disaster, but you want that color.
Sweat Your Aromatics: Toss in onions. Stir them until they’re soft; no need for perfect caramelization. Add the garlic and cook another minute. I usually stir in tomato paste here—it toasts up a bit, which is nice.
Deglaze (if You Feel Like It): Pour in your wine and use a wooden spoon to scrape up all that goodness stuck to the pot. If you skip this, it’s not a total dealbreaker—it just adds a little extra.
All in the Pool: Add browned beef back, carrots, tomato, stock (enough to just cover), bay leaves, oregano, and cinnamon stick. Give it a good stir. If it looks a little thin, don’t fret; it thickens as it cooks. Bring it to a gentle bubble, then down to a sleepy simmer. Lid on. Ignore for about 90 minutes, stirring occasionally.

Actually, this is where I probably check my emails and—oops—once nearly missed the next step, so set a timer if you’re prone to distraction like me.
Orzo Time: When the beef is tender (you can poke it easily with a fork), fish out the bay leaves and cinnamon. Pour in the orzo and let it bubble, stirring now and then so it doesn’t stick. Should take 15-ish minutes—watch it like a hawk, or else you’ll end up with the mysterious beef pasta pudding I mentioned earlier.
Season and Finish: Taste for salt and pepper. Sometimes I add a splash more wine here (because why not?). Scatter parsley over before serving. It looks fancier than it is.

What I’ve Learned (The Hard Way)

If you use low-quality beef, it kind of falls apart weirdly. Cheap doesn’t always mean bad, but…
If your stew looks watery after the orzo goes in, just let it sit for a few minutes—the pasta soaks up everything (sometimes even a bit too much if you’re not paying attention).
The cinnamon stick? Don’t forget to take it out or you’ll end up crunching down on it and having to explain that it’s “traditional” (it’s not that traditional).

Stuff I’ve Tried (Not All Of It Worked!)

I’ve made this with lamb. It works, but honestly, beef has a better texture for my taste buds.
Tried once throwing in some diced potatoes alongside the orzo—I wouldn’t recommend it; got mushy and weird.
Subbed in barley once; it was a bit chewy but still edible. Worth a shot?

Tools I Use (Or, Improvise Like a Champ)

Big heavy pot; I say Dutch oven, but a regular deep saucepan has rescued me before.
Wooden spoon—if you don’t have one, a spatula will do (just don’t tell the food snobs online).
A sharpish knife—mine tends to wander off so I sometimes use my bread knife. Not ideal, but it works.

Keeping Leftovers (If There Are Any)

Store in an airtight container in the fridge. It keeps fine for up to 3 days, but honestly, in my house, it never lasts more than a day! If you reheat, add a bit more broth or water since the orzo keeps drinking up liquid like it’s got a vendetta.

How I Like to Serve This Stew

I usually put a big ladleful in each bowl, then add a bit of crumbled feta or a squeeze of lemon. My uncle slathers his with black pepper (bit of a weirdo, but that’s family, isn’t it?). Sometimes, I set out a hunk of crusty bread, which everyone uses to mop up every last drop.

Pro Tips (Learned the Slightly Hard Way)

One time, I tried rushing the beef on high—don’t do it; the meat got tough and it tasted like hurry-up stew. Low and slow wins every time.
Don’t dump all the orzo in at once if you’re doubling the recipe. Trust me, it multiplies like a magic trick and overflows (made that mistake—never again).

FAQ (From Actual Questions—And a Few I’ve Asked Myself)

Can I make this in a slow cooker?
Yeah, you totally can! Just brown the meat first, then dump everything in. Add the orzo in the last 30 mins so it doesn’t turn gloopy.
Can I freeze leftovers?
I mean, technically you can, but the orzo gets a bit odd when defrosted. Still tasty, just a little softer than fresh. If you want to freeze, I’d leave the orzo out, then add cooked pasta when reheating—it’s a bit faffy, though.
What if I don’t have red wine?
No stress—use extra stock or even a splash of balsamic vinegar. Or just skip it! Still delicious.
Is there a veggie version?
Said I wasn’t going to try this, but my friend did with mushrooms and lentils, and it was actually pretty decent! Didn’t fool the carnivores, but good in its own right.
Where did you find your cinnamon trick?
Ah, long story involving too much time on YouTube recipe channels; have a look at My Greek Dish if you want more ideas. Oh, and sometimes I reference Felicity Cloake’s stew tips from The Guardian Food section too.

So, that’s how I do my Greek Beef Stew With Orzo, wonky measuring and all. I think it tastes even better the next day—though, like I said, leftovers are rare. If you give it a try, let me know. Or, heck, come round for dinner; just text before you stop by, yeah?

Greek Beef Stew With Orzo: Real-Deal Comfort Food Guide