Ingredients
| 1½ cups (140 g) | Italpasta Traditional Recipe Orzo |
| 2 tbsp (30 mL) | Italpasta Extra Virgin Olive Oil |
| ½ pound (225 g) | lean stewing beef |
| 1 | red onion sliced |
| 2 | garlic cloves minced |
| 1 tbsp (15 mL) | dried oregano |
| 1 tsp (5 mL) | ground cinnamon |
| 2 cups (500 mL) | Italpasta Diced Canadian Tomatoes |
| 1 tbsp (15 mL) | Italpasta White Wine Vinegar |
| 4 cups (1L) | reduced sodium vegetable stock |
| ½ cup (40 g) | pitted black olives, roughly chopped |
| salt and pepper | |
| freshly chopped parsley for serving | |
| crusty bread for serving |
Steps
- Season beef with salt and pepper, let it rest for 15 minutes. Heat the oil in a large pot over high heat. Add the stewing beef in batches and sear until browned on all sides, about 15 minutes per batch. Transfer meat to a plate and continue working in batches.
- Once the beef is seared, add onions and garlic to the skillet and cook, stirring occasionally, for 10 minutes. Stir in the oregano and cinnamon, cook for 1 minute. Stir in the tomatoes, vinegar, stock and browned beef. Season lightly with salt and pepper.
- Cover, reduce the heat and simmer for 1¼ hour, stirring occasionally, or until the beef is tender. Stir the orzo into the stew and cook, uncovered, for 8 minutes more or until the orzo is tender. Stir in the olives. Taste and adjust seasoning.
- Ladle into heated bowls and sprinkle with parsley, serve with crusty bread.
Nutritional Information
Calories per serving 471.4, Fat 18.4 g, Saturated Fat 3.9 g, Cholesterol 42 mg, Sodium 990 mg, Carbohydrates 48 g, Fibre 2.8 g, Sugar 9.6 g, Protein 23.6 g
- Lean beef reduces the fat content of this dish by 15% compared with regular beef.
- Reduced-sodium vegetable stock allows you to control the salt content of your dish. Always look for low or no salt added broths and stocks.