Ground Beef Orzo Manestra (Printable)
One-pot Greek manestra with ground beef, orzo and tomatoes, seasoned with oregano and a hint of cinnamon, topped with cheese and parsley.
# Ingredient List:
→ 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:
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, allowing the spices to release their aromas and deepen in flavor.
04 - Pour in the crushed tomatoes, broth, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to 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 the dish 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.
# Helpful Tips:
01 -
- That whisper of cinnamon transforms an ordinary beef and tomato dish into something your guests will keep asking about.
- It is a true one pot meal, meaning you get a rich, satisfying dinner with almost no cleanup.
- The orzo soaks up the sauce like a sponge, so every bite is packed with flavor instead of sitting on a bed of plain pasta.
02 -
- Leftovers will thicken considerably in the fridge overnight, so always stir in a splash of warm water or broth when reheating to bring back that saucy, stew like consistency.
- The cinnamon is genuinely optional but I urge you to try it once before deciding, because it is the single ingredient that makes this taste authentically Greek rather than like generic beef and pasta.
03 -
- Toasting the dry orzo in a tablespoon of olive oil for two minutes before adding it to the sauce gives it a firmer texture and a subtle nuttiness that elevates the entire dish.
- The most common mistake is walking away while the orzo cooks, it needs frequent stirring and attention during those last fifteen minutes to prevent sticking and ensure even cooking.