Greek Manestra
Savor the heartwarming embrace of Greek Manestra, a classic comfort dish featuring tender beef simmered in a rich, aromatic tomato sauce with delicate orzo pasta. This traditional one-pot meal is incredibly satisfying, perfect for a cozy evening, blending robust flavors with a delightfully creamy texture that will transport your taste buds straight to the Mediterranean.
Prep Time
20 minutes
Cook Time
45-55 minutes
Total Time
1 hour 5 minutes to 1 hour 15 minutes
Servings
4 hearty servings
Keywords
Why This Recipe Delivers
- A comforting and incredibly flavorful one-pot meal, perfect for family dinners.
- Features tender, slow-simmered beef in a rich, aromatic tomato sauce.
- The addition of orzo pasta makes it a satisfying and complete meal.
- Balances savory, sweet, and tangy notes with a hint of warm spice from cinnamon.
- Relatively simple to prepare, yet yields deeply complex flavors.
Ingredients
- 450 grams (1 lb) beef stew meat, cut into 2-3 cm (1-inch) cubes
- 1 small onion, finely chopped (about 100 grams)
- 2 cloves garlic, minced (about 10 grams)
- 30 ml (2 tbsp) olive oil
- 400 grams (14 oz) can crushed tomatoes
- 15 grams (1 tbsp) tomato paste
- 170 grams (1 cup) orzo pasta
- 600-700 ml (2 ½ to 3 cups) water or beef broth, plus more if needed
- 1 cinnamon stick (approx. 5 cm) or 1.25 ml (¼ tsp) ground cinnamon
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the beef stew meat in a single layer, ensuring not to overcrowd the pot. Brown the beef thoroughly on all sides, working in batches if necessary, to develop a rich crust which adds depth of flavor. Remove the browned beef and set aside.
- Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the beef. Sauté the onion for about 5-7 minutes, until it becomes translucent and soft. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the tomato paste, cooking it for approximately 1 minute. This step, often called 'caramelizing the paste,' deepens its flavor and color. Then, pour in the crushed tomatoes and the initial 600 ml (2 ½ cups) of water or beef broth, stirring to combine.
- Return the browned beef to the pot. Season the mixture generously with the cinnamon stick (or ground cinnamon), bay leaf, and a good pinch of salt and freshly ground black pepper. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the beef is tender.
- After the beef has tenderized, stir in the orzo pasta. Continue to cook, uncovered, for about 10-12 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot and clumping together. As the orzo absorbs liquid, it will swell and the sauce will thicken. If the sauce becomes too thick or the orzo isn't fully cooked, add an additional 120 ml (½ cup) of broth or water at a time until the desired consistency and doneness are reached.
- Once the orzo is tender to the bite (al dente) and the sauce has reached a creamy, thick consistency, remove the pot from the heat. Discard the cinnamon stick and bay leaf. Garnish generously with freshly chopped parsley.
- Allow the Greek Manestra to rest for 5-10 minutes before serving. This brief resting period allows the flavors to meld further and the orzo to finish absorbing the sauce, resulting in a perfect texture.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven (5-6 liter capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
Essential Success Tips
- Do not overcrowd the pot when browning the beef; work in batches if necessary to ensure a proper sear, which is crucial for flavor development.
- Stir the orzo frequently once added to prevent it from clumping and sticking to the bottom of the pot, ensuring even cooking.
- Adjust the amount of broth or water during the orzo cooking phase based on how thick you prefer your sauce and how much liquid the orzo absorbs.
- Taste and adjust seasonings, especially salt and pepper, throughout the cooking process, particularly after adding the broth and before serving.
- Allow the dish to rest for a few minutes off the heat before serving; this allows the orzo to fully absorb the sauce and the flavors to deepen.
Professional Cooking Secrets
- For an even richer flavor profile, consider marinating the beef cubes in a little red wine, olive oil, and a pinch of dried oregano for at least an hour (or overnight) before browning.
- Toasting the orzo lightly in a dry pan for a few minutes before adding it to the sauce can impart a nuttier flavor and prevent it from becoming overly starchy, though this is an optional step.
- A small splash of red wine vinegar or a squeeze of fresh lemon juice just before serving can brighten the rich flavors of the tomato sauce, adding a chef's touch of acidity.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits, so you might want to add a splash of broth or water when reheating.
- For a vegetarian version, omit the beef and use vegetable broth, adding mushrooms, bell peppers, or zucchini during the onion sautéing step for substance.
- Serve with a sprinkle of grated Feta cheese or a dollop of Greek yogurt for an extra layer of creaminess and tang.
Frequently Asked Questions
Can I use a different type of pasta?
While orzo is traditional for Manestra, you can substitute it with small pasta shapes like ditalini or even small elbow macaroni. Adjust cooking times as needed to ensure the pasta is tender.
Why is cinnamon used in this savory dish?
Cinnamon is a classic spice in Greek savory cooking, particularly in tomato-based meat stews. It doesn't make the dish taste sweet, but rather adds a subtle warmth and aromatic depth that beautifully complements the rich tomato and beef flavors, creating a unique complexity.
Can I make this dish ahead of time?
Yes, Manestra can be made ahead. The flavors often deepen overnight. Keep in mind the orzo will absorb more liquid, so you might need to loosen it with a little extra broth or water when reheating on the stovetop over low heat, stirring occasionally.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 550, Protein: 40g, Fat: 25g, Carbs: 45g (estimated based on typical ingredients and serving size)
Allergy Information
Contains gluten (from orzo) and may contain dairy if served with cheese. This dish is naturally nut-free and soy-free. For a gluten-free version, use gluten-free orzo pasta or a gluten-free small pasta shape, adjusting cooking times as necessary.
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