When I was a kid, almost every Sunday especially during the winter we had this for lunch; a classic sunday recipe for the whole family to enjoy together. When my mom cooked, this tender and juicy beef it was usually served with bucatini spaghetti (thick spaghetti with a hole running through the center) or with orzo pasta baked in the oven (the famous Youvetsi, delicious). You can also serve with rice or french fries. Chris’s prefers the french fries of course.
- 500gr (1 lb) beef (chuck), cut in thick cubes
- 1 large onion, finely chopped
- 1 garlic glove, chopped
- 300g (10 oz) tomato grated or canned
- 2 shots red wine
- 2 dafne leaves
- 8 tbs olive oil
- Pinch of cinnamon
- In a large pot heat the olive oil, add the meat and sauté until brown on all sides.
- Add the wine and when evaporated (about 2' minutes) add onion, garlic, tomato, dafne, and about 500ml (17 oz) of water.
- Season with salt, pepper and cinnamon.
- Turn the heat down and simmer with the lid on for 1 hour. Add water if necessary.
- For the Orzo pasta
- When your beef stew is done, in another pot heat 3-4 tbsp of olive oil and add 2 cups of orzo pasta
- Sauté for 1 minute and add 5 cups of hot water, season with salt and pepper and then add the beef stew.
- Stir for 5 minute and put this mixture in a baking pan and bake in high heat until orzo pasta is ready.