Hearty Beef and Orzo Casserole
Hearty Beef and Orzo Casserole
Ingredients
For the Beef and Orzo
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 3 cups beef broth
- 1/2 cup dry red wine, optional
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups orzo pasta, uncooked
For the Topping and Garnish
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides until well-caramelized. Do not overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2 to 3 minutes until slightly reduced.
⏱️ 3 min
- 5
Stir in the crushed tomatoes, beef broth, dried oregano, and bay leaf. Bring the mixture to a gentle simmer. Return the browned beef to the pot, ensuring it's mostly submerged in the liquid.
⏱️ 5 min
- 6
Cover the Dutch oven and reduce the heat to low. Let it simmer gently for 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 7
Preheat your oven to 375°F. Remove the bay leaf from the pot. Stir the uncooked orzo pasta into the beef mixture. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min•🌡️ 375
- 8
Transfer the beef and orzo mixture to a 9x13 inch baking dish if not using an oven-safe pot. Cover the dish tightly with foil.
⏱️ 2 min
- 9
Bake for 20 minutes, or until the orzo is cooked through and most of the liquid has been absorbed. The casserole should be bubbly.
⏱️ 20 min•🌡️ 375
- 10
Remove the foil, sprinkle the grated Parmesan cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and lightly golden.
⏱️ 5 min•🌡️ 375
- 11
Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Orzo Casserole
Ingredients
For the Beef and Orzo
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 3 cups beef broth
- 1/2 cup dry red wine, optional
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups orzo pasta, uncooked
For the Topping and Garnish
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides until well-caramelized. Do not overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2 to 3 minutes until slightly reduced.
⏱️ 3 min - 5
Stir in the crushed tomatoes, beef broth, dried oregano, and bay leaf. Bring the mixture to a gentle simmer. Return the browned beef to the pot, ensuring it's mostly submerged in the liquid.
⏱️ 5 min - 6
Cover the Dutch oven and reduce the heat to low. Let it simmer gently for 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 7
Preheat your oven to 375°F. Remove the bay leaf from the pot. Stir the uncooked orzo pasta into the beef mixture. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min•🌡️ 375 - 8
Transfer the beef and orzo mixture to a 9x13 inch baking dish if not using an oven-safe pot. Cover the dish tightly with foil.
⏱️ 2 min - 9
Bake for 20 minutes, or until the orzo is cooked through and most of the liquid has been absorbed. The casserole should be bubbly.
⏱️ 20 min•🌡️ 375 - 10
Remove the foil, sprinkle the grated Parmesan cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and lightly golden.
⏱️ 5 min•🌡️ 375 - 11
Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min