Red Wine Braised Beef with Orzo

Name: Red Wine Braised Beef with Orzo
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pound beef chuck roast (cut into 2-inch cubes); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 3 tablespoon olive oil (for salad); 1 yellow onion (medium, chopped); 2 carrots (peeled and sliced); 2 celery stalks (sliced); 2 clove garlic (minced); 1 can diced tomatoes (undrained); 1.5 cup dry red wine; 2 cup beef broth; 2 fresh rosemaries; 2 fresh thymes; 1 cup orzo pasta; 1 cucumber (large, diced); 2 Roma tomatoes (diced); 2 tablespoon red wine vinegar; 0.25 cup fresh parsley (chopped)

Fork-tender beef stewed in a savory red wine sauce with aromatic vegetables, served over fluffy orzo and accompanied by a crisp cucumber-tomato salad.

Prep: 20 min
Cook: 2 hr 30 min
Total: 2 hr 50 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Medium
Cost: $11.20/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound beef chuck roast (cut into 2-inch cubes)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
3 tablespoon olive oil (for salad)
1 yellow onion (medium, chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
2 clove garlic (minced)
1 can diced tomatoes (undrained)
1.5 cup dry red wine
2 cup beef broth
2 fresh rosemaries
2 fresh thymes
1 cup orzo pasta
1 cucumber (large, diced)
2 Roma tomatoes (diced)
2 tablespoon red wine vinegar
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 325°F (160°C). Season the beef chuck roast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Add the chopped yellow onion, sliced carrots, and sliced celery to the Dutch oven. Cook, scraping up any browned bits from the bottom, until vegetables soften, about 8-10 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the dry red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes until slightly reduced.
Stir in the diced tomatoes (undrained) and beef broth. Return the beef to the pot, along with the fresh rosemary and fresh thyme. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring to a gentle simmer, then cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours, or until the beef is fork-tender.
While the beef braises, cook the orzo pasta according to package directions. In a separate bowl, combine the diced cucumber and diced Roma tomatoes. Dress with 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil. Toss gently.
Once the beef is tender, remove from oven. Remove and discard rosemary and thyme sprigs. Serve the red wine braised beef over cooked orzo, with the cucumber-tomato salad on the side. Garnish with chopped fresh parsley, if desired.

Notes

This dish can be made ahead of time and reheated; the flavors deepen overnight. For a thicker sauce, remove the beef and reduce the liquid on the stovetop over high heat.

Nutrition (per serving)

Calories: 720
Protein: 58.7 g
Carbohydrates: 45.2 g
Fat: 33.1 g
Fiber: 7.8 g
Sodium: 1150 mg
Saturated Fat: 12.5 g
Sugar: 7 g
Cholesterol: 160 mg