Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 28 oz canned whole peeled tomatoes, crushed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red apple vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- 1 cup orzo pasta
Instructions
- In a large pot, heat olive oil over medium-high heat. Sear the beef chunks until golden brown on all sides.
- Add chopped onions and minced garlic; sauté until onions are translucent.
- Pour in crushed tomatoes and red apple vinegar, scraping the bottom of the pot to deglaze.
- Add beef broth, oregano, bay leaf, salt, and pepper. Bring to a gentle simmer, cover, and reduce heat to low for about 90 minutes until beef is tender.
- Stir in orzo pasta during the last 10 minutes of cooking until al dente.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stewing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg