Ground Beef Orzo Greek Manestra (Printable Version)
Hearty Greek-style one-pot of orzo and seasoned ground beef in a tomato-herb sauce, topped with cheese and parsley.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Pantry & Staples
04 - 1 1/4 cups orzo pasta
05 - 2 tbsp olive oil
06 - 14 oz canned crushed tomatoes (1 can)
07 - 1 tbsp tomato paste
08 - 2 cups beef or chicken broth
09 - 1 cup water
→ Spices & Herbs
10 - 1 tsp dried oregano
11 - 1/2 tsp ground cinnamon (optional, for authentic Greek flavor)
12 - 1 bay leaf
13 - Salt and pepper, to taste
→ Garnish
14 - Grated kefalotyri or Parmesan cheese
15 - Fresh parsley, chopped
# How To Make:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
02 - Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and no longer pink throughout, about 6 to 7 minutes. Drain any excess fat if desired.
03 - Stir in the tomato paste, dried oregano, ground cinnamon (if using), bay leaf, salt, and pepper. Cook for 1 minute, stirring constantly to allow the spices to release their aromas.
04 - Pour in the crushed tomatoes, broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes so the flavors meld together.
05 - Stir in the orzo pasta. Cover the pot and simmer gently, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed, about 15 minutes. Add more warm water if needed to reach your preferred consistency.
06 - Remove and discard the bay leaf. Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot, garnished with grated cheese and a sprinkle of fresh chopped parsley.
# Expert Tips:
01 -
- One pot means you get a full, deeply flavored meal with almost no cleanup, which is honestly the only way I cook on weeknights anymore.
- That tiny pinch of cinnamon transforms ordinary ground beef into something that tastes like it came from a taverna kitchen on a Greek island.
- It reheats beautifully the next day, maybe even better, so make extra on purpose.
02 -
- Stir the orzo frequently once it goes in, because it loves to stick and burn on the bottom when you look away even for a moment.
- Leftovers thicken dramatically overnight in the fridge, so add a generous splash of warm water when reheating to bring back that saucy texture.
03 -
- Let the beef sit undisturbed in the pot for a minute before you start breaking it up, because that contact with the hot surface creates the caramelized bits that carry the deepest flavor.
- The cinnamon should be barely noticeable, more of a warm hum in the background than a distinct taste, so start with half a teaspoon if you are nervous and build from there.