Beef Orzo Mediterranean Style
Savor the vibrant flavors of the Mediterranean with this hearty Beef Orzo Mediterranean Style recipe! Succulent, seared beef cubes are simmered in a fragrant tomato and beef broth base infused with warm spices like cinnamon, paprika, and oregano. Packed with nutrient-rich vegetables like zucchini, red bell pepper, and spinach, this dish combines wholesome ingredients with bold seasonings. Tender orzo pasta soaks up the savory broth, creating a one-pot meal that's comfortingly rich yet lightened with the tangy finish of crumbled feta and fresh parsley. Perfect for a quick weeknight dinner or a cozy weekend meal, this Mediterranean-inspired recipe delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 small zucchini (diced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon cinnamon
- 1 14-ounce can canned diced tomatoes
- 3 cups low-sodium beef broth
- 1 cup orzo pasta
- 2 cups baby spinach
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the skillet and sear on all sides until browned, about 5 minutes. Remove the beef and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Sauté for another 2-3 minutes.
Stir in the dried oregano, paprika, and cinnamon, letting the spices toast for 30 seconds to release their aroma.
Add the canned diced tomatoes (with their juice) and beef broth to the skillet. Stir to combine.
Return the seared beef to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the orzo pasta, making sure it is completely submerged in the liquid. Cover and cook for another 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Add the baby spinach and stir until just wilted, about 1-2 minutes.
Remove the skillet from heat and sprinkle the dish with crumbled feta cheese and freshly chopped parsley.
Serve warm and enjoy your Mediterranean-style Beef Orzo!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
