Name: Beef and Orzo Stifado
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs beef stew meat, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 0.5 cup red wine; 1 can crushed tomatoes (28 oz); 1 cup beef broth; 2 tbsp tomato paste; 1 tsp dried oregano; 0.5 tsp cinnamon; 2 bay leaves; 1 lb pearl onions, peeled; salt, to taste; black pepper, to taste; 1 cup orzo pasta, cooked

Instructions

1. Pat beef dry and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches; remove and set aside. 2. Add remaining 1 tbsp olive oil to the pot. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. 3. Deglaze with red wine, scraping up any browned bits. Return beef to the pot. 4. Stir in crushed tomatoes, beef broth, tomato paste, oregano, cinnamon, and bay leaves. Bring to a simmer, then add pearl onions. 5. Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until beef is very tender. Season with salt and pepper to taste. 6. Serve hot over cooked orzo pasta.