Appetizers / Soups / Salads

Stew Beef with Orzo takes several minutes to prepare.

Stew Beef with Orzo takes several minutes to cook.

Stew Beef with Orzo makes 6 servings.

The ingredients for Stew Beef with Orzo are:

1tbsp vegetable oil
1kg (2lb 2oz) diced lamb (leg or shoulder), excess fat trimmed
2 red onions, finely sliced
1tbsp dried oregano
1tsp ground cinnamon
400g tin chopped tomatoes
1.2 litres (2? pint) vegetable stock
200g (7oz) orzo pasta
50g (2oz) pitted black olives, roughly chopped
Large handful fresh parsley, roughly chopped

Here is how you make Stew Beef with Orzo:

Heat the oil in a large heatproof casserole dish or pan and brown the lamb pieces (do this in batches to avoid the meat sweating). Once all the meat is browned, lift out and set aside on a plate.2Return the casserole/pan to the heat and add the onions. Cook gently for 10min until softened (add a little water if the pan looks too dry). Stir in the oregano and cinnamon. Cook for 1min, then stir in the tomatoes, stock and browned lamb. Cover and simmer for 1?hr, stirring occasionally, or until the lamb is tender.Stir the orzo into the casserole/pan and cook, uncovered, for a further 10-12min or until the orzo is tender. Next stir in the olives and most of the parsley. Check the seasoning and garnish with the remaining parsley. Serve immediately. 4To freeze ahead, prepare to end of step 2, then leave to cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to three months. To serve, defrost overnight in the fridge. Reheat gently in a large pan and complete recipe.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user JOJO_1965.

The nutritional information for Stew Beef with Orzo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 340.9

• Total Fat: 13.2 g
• Cholesterol: 55.0 mg
• Sodium: 73.4 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 2.1 g
• Protein: 25.8 g