Empty My Fridge
Easy Beef Stew & Orzo - Quick Weeknight Dinner
Ingredients
- Beef3
- Onion · finely chopped1
- Olive oil¼ cups
- Garlic · grated1 tsp
- Tomato · crushed1 can
- Salt1
- Paprika1 tsp
- Black pepper · crackedto taste
- Bay leaf2
- Oregano · dried1 tsp
- Chili flake · crushed flakes½ tsp
- Soup pasta1 lb
- Parsley · finely chopped1 tbsp
- Feta cheese
Instructions
- Put the onion, olive oil and a pinch of salt in the Instant Pot on sauté and cook until soft and golden, 12 to 14 minutes. Add the garlic and warm for a few seconds.
- Add the beef, crushed tomatoes, 1 1/2 teaspoons salt, the sweet paprika, black pepper, bay leaves, red pepper flakes if using, and 1 cup of water. Stir everything together. Leave out the oregano for now.
- Pressure cook for 25 minutes. Release the pressure, then taste and add more salt and pepper if needed.
- Transfer the stew to a large roasting pan, such as a lasagna pan. Add the orzo, the oregano, 1 teaspoon of salt, and 3 to 4 cups of water or beef broth.
- Bake uncovered in a preheated 400°F (200°C) oven for about 20 minutes. Carefully remove the pan and stir well. Add more salt if needed, then top with parsley and serve with feta.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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