Greek Beef Stew

Greek Beef Stew
You’ll love this traditional fare served over orzo pasta.


  • 4 Tablespoons Olive Oil
  • 2 Pounds Stew Beef, cut into 1″-2″ chunks
  • 1 Medium Onion, peeled and chopped
  • 1 Can Chopped Tomatoes, 14 oz.
  • 4 Cloves Garlic, minced
  • 1 Teaspoon Dried Oregano
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Beef Broth
  • 1 Teaspoon Salt
  • Freshly Ground Black Pepper
  • 1 Pound Orzo Pasta
  • 1/3 Cup Kefalotiri, grated, or grated Parmesan cheese


1. Preheat oven to 350° F. Heat the olive oil in a large Dutch oven. Sauté beef until browned. Remove beef to bowl, and add onion, tomatoes, garlic and oregano; cook for 10 minutes, stirring occasionally.
2. Return beef to pan. Add the tomato paste, beef broth and enough water to just cover the
mixture. Season to taste with salt and pepper.
3. Place lid on the pot and 3 bake for 1 1/2-2 hours. Serve with orzo, and sprinkle with cheese.

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