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Close-up shot of savory Braised Beef And Orzo, showcasing the rich sauce and tender beef.

Braised Beef and Orzo Perfection

This recipe delivers a comforting and flavorful braised beef and orzo dish. The key is searing the beef for a rich Maillard reaction, braising it until tender, and carefully cooking the orzo in the braising liquid for maximum flavor absorption and al dente texture.
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Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chuck roast, cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 lb orzo pasta
  • 1/4 cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula

Method
 

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Working in batches, sear the beef on all sides until deeply browned. Remove the beef from the pot and set aside.
  4. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Add the garlic and tomato paste and cook for another minute, stirring constantly.
  6. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). Cook until the wine is reduced by half, about 3-5 minutes.
  7. Return the beef to the pot. Add the beef broth, diced tomatoes, oregano, thyme, and bay leaf.
  8. Bring to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender.
  9. Remove the bay leaf. Bring the braising liquid back to a simmer.
  10. Stir in the orzo and cook according to package directions, usually about 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. If the orzo absorbs too much liquid before it's cooked through, add a little more beef broth.
  11. Remove from heat and let stand for a few minutes to allow the orzo to fully absorb the sauce.
  12. Garnish with fresh parsley and serve hot, with grated Parmesan cheese, if desired.

Notes

For a richer flavor, use homemade beef broth. The braised beef can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before adding the orzo. Store leftovers in an airtight container in the refrigerator for up to 3 days.