Ground Beef Orzo Greek Manestra (Print)
Hearty Greek one-pot: orzo simmered with seasoned ground beef, tomatoes, oregano and a sprinkle of cheese.
# What You 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
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 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 It:
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.
03 - Stir in the tomato paste, dried oregano, ground cinnamon if using, bay leaf, salt, and pepper. Cook for 1 minute, allowing the spices to bloom and 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 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 water if needed to reach your preferred consistency.
06 - Remove and discard the bay leaf. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with grated kefalotyri or parmesan cheese and a sprinkle of fresh chopped parsley.
# Expert Tips:
01 -
- That whisper of cinnamon transforms ordinary ground beef into something unexpectedly warm and aromatic, a trick most home cooks never think to try.
- Everything cooks in one pot, which means the pasta absorbs all the rich tomato and beef flavors directly instead of getting rinsed under tap water.
02 -
- Leftovers will thicken considerably in the fridge overnight because the orzo keeps absorbing liquid, so stir in warm water a tablespoon at a time when reheating.
- Substituting half the ground beef with lamb creates a deeper, more traditional flavor that is absolutely worth trying if you have it available.
03 -
- Do not walk away while the orzo simmers because it goes from perfectly tender to stuck to the bottom of the pot faster than you expect.
- A squeeze of fresh lemon juice over each bowl right before serving brightens everything and adds a layer of authenticity that most people overlook.