Beef Giouvetsi with Orzo

 Originally posted on https://www.recipesbyclaire.com/beef-giouvetsi-with-orzo/

Ingredients

• 2 lbs (900g) beef chuck, cut into 2-inch cubes
• 3 T olive oil
• 1 large onion, finely chooped
• 3 garlic cloves, minced
• 2 cans crushed tomatoes
• 1 cup dry red wine
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 ½ cups orzo pasta
• ½ cup grated kefalotyri or Parmesan cheese

Directions

• Preheat oven to 325°F (160°C).
• In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches until all sides are well caramelized. Remove and set aside.
• In the same pot, reduce heat to medium and sauté the onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
• Deglaze the pot with red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
• Return the beef to the pot. Add crushed tomatoes, beef broth, oregano, cinnamon stick, bay leaf, salt, and pepper. Stir well.
• Bring to a simmer, cover with lid, and transfer the pot to the oven. Braise for about 2 ½ to 3 hours until the beef is tender.
• Remove the lid, add the orzo, and stir well. Place back uncovered in the oven and cook for another 20-25 minutes until the orzo is tender and has absorbed most of the liquid.
• Remove cinnamon stick and bay leaf. Adjust seasoning if needed. Sprinkle grated cheese over the top.