Greek Manestra Recipe

Introduction

Greek Manestra is a comforting and hearty one-pot dish featuring tender beef, fragrant spices, and orzo pasta simmered in a rich tomato sauce. It’s perfect for cozy dinners and brings a lovely taste of Greece to your table.

Ingredients

• 1 lb beef stew meat, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 cup orzo
• 2 ½ cups water or beef broth
• 1 cinnamon stick or ¼ tsp ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown it on all sides to seal in the juices.
2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté until softened and fragrant, about 3-4 minutes.
3. Step 3: Stir in the tomato paste and cook for 1 minute to deepen its flavor.
4. Step 4: Pour in the crushed tomatoes and water or beef broth. Add the cinnamon stick (or ground cinnamon), bay leaf, salt, and pepper. Stir to combine.
5. Step 5: Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 25–30 minutes, allowing the flavors to meld and the beef to become tender.
6. Step 6: Stir in the orzo and cook uncovered for about 10 minutes, stirring often to prevent sticking. Add a bit more broth or water if the mixture becomes too thick.
7. Step 7: Once the orzo is tender and the sauce has thickened, remove the pot from heat. Discard the cinnamon stick and bay leaf.
8. Step 8: Garnish with fresh parsley and let the dish sit for a few minutes before serving to allow the texture to settle.

Tips & Variations

• Use beef broth instead of water for a richer flavor.
• Swap the beef for lamb or chicken for a different protein twist.
• If you prefer a vegetarian version, omit the meat and increase the orzo and vegetables like mushrooms or zucchini.
• Add a pinch of crushed red pepper for some heat.
• For a creamier texture, stir in a spoonful of Greek yogurt just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the dish has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley?

Yes, dried parsley can be used if fresh isn’t available, but add it earlier in the cooking process to allow the flavors to develop.

Can I prepare this dish in advance?

Absolutely. Manestra tastes even better the next day as the flavors meld. Just store it properly and reheat before serving.

Greek Manestra Recipe

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★★★★★

4.6 from 84 reviews

Greek Manestra is a comforting and hearty beef and orzo stew, simmered in a flavorful tomato sauce infused with cinnamon and bay leaf. This traditional Greek dish combines tender beef, tender orzo pasta, and aromatic spices for a cozy meal perfect for family dinners.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb beef stew meat, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced

Cooking Fats and Liquids

• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 ½ cups water or beef broth

Seasonings

• 1 cinnamon stick or ¼ tsp ground cinnamon
• 1 bay leaf
• Salt and pepper to taste

Carbohydrates

• 1 cup orzo

Garnish

• Fresh parsley for garnish

Instructions

1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef and brown on all sides, developing a deep, savory crust that enhances flavor.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for about 3–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Add Tomato Paste and Crushed Tomatoes: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Then add the can of crushed tomatoes and pour in the water or beef broth to create the sauce base.
4. Season and Simmer: Add the cinnamon stick (or ground cinnamon), bay leaf, and season with salt and pepper. Reduce the heat to low and let the stew simmer gently for 25–30 minutes, allowing the flavors to meld and the beef to become tender.
5. Cook the Orzo: Stir in the orzo pasta, and continue cooking on low heat for about 10 minutes, stirring often to prevent sticking. Add more broth if necessary to keep the mixture from drying out.
6. Finish and Garnish: Once the orzo is tender and the sauce has thickened to a hearty consistency, remove the pot from heat. Take out the bay leaf and cinnamon stick if used. Let the stew sit for a few minutes to allow flavors to settle, then garnish with fresh parsley before serving.

Notes

• Use beef broth instead of water for a richer flavor.
• If you prefer a spicier stew, add a pinch of crushed red pepper flakes.
• Substitute orzo with another small pasta if desired, but cooking times may vary.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
• To make it gluten-free, substitute orzo with gluten-free pasta.

Keywords: Greek Manestra, beef stew, orzo pasta, Greek comfort food, tomato beef stew