Beef Stifado with Orzo
Greek

Beef Stifado with Orzo

A rich beef and pearl onion stew, slowly braised with red wine, cinnamon, and tomatoes, served traditionally with rice-shaped orzo.

150 min 820 kcal 1 portion
Protein 50g
Carbs 80g
Fat 30g
High-protein Lactose-free

Ingredients

Quantities are for one portion.

  • 50 mlred wine
  • 1cinnamon stick
  • 15 mlolive oil
  • salt and pepper to taste
  • 1bay leaf
  • 150 gpearl onions, peeled
  • 70 gorzo pasta
  • 150 gcanned diced tomatoes
  • 15 mlred wine vinegar
  • 150 gbeef stewing cuts, diced

Method

  1. Heat the olive oil in a heavy pot. Sear the beef pieces until browned on all sides, then remove with a slotted spoon.
  2. Add the whole pearl onions to the pot and sauté gently until they start to soften and color slightly.
  3. Return the beef to the pot. Pour in the red wine and vinegar, scraping the bottom of the pot.
  4. Stir in the diced tomatoes, bay leaf, and cinnamon stick. Season with salt and pepper.
  5. Cover tightly and simmer over very low heat for a few hours until the beef yields to a fork.
  6. Towards the end of the cooking time, boil the orzo pasta in salted water until tender. Drain well.
  7. Discard the cinnamon stick and bay leaf, then serve the rich stew ladled over the hot orzo.

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