Manestra (Beef Kritharaki): Traditional Greek Beef and Orzo

• Garlic3 cloves garlic, minced
• Olive Oil4 tbsp olive oil
• Bay Leaf2 bay leaves
• Tomato Paste2 tbsp tomato paste
• Cinnamon Stick1 small cinnamon stick (optional)
• Salt1 tsp salt, or to taste
• Water700ml hot water or beef broth, plus more as needed
• Onion1 large onion, finely chopped
• Black Pepper1/2 tsp black pepper, or to taste
• Beef800g beef stewing cut (e.g., chuck, short rib), cut into 3-4 cm cubes
• Kefalotyri CheeseGrated Kefalotyri or Parmesan cheese, for serving
• Red Wine120ml dry red wine (optional)
• Canned Tomatoes400g crushed canned tomatoes
• Orzo250g orzo pasta (kritharaki)

How to Make It

• 1

  Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the 800g beef cubes generously with salt and pepper. Add the beef to the hot pot in batches, ensuring not to overcrowd, and sear until beautifully browned on all sides, about 3-4 minutes per side. Browning the meat deeply is key to developing a rich flavor base.

• 2

  Remove the seared beef from the pot and set aside. Add the remaining 2 tablespoons of olive oil to the pot, then add the 1 large finely chopped onion. Sauté the onion over medium heat for 5-7 minutes until it softens and becomes translucent. Stir in the 3 minced garlic cloves and cook for another minute until fragrant, being careful not to let the garlic burn.

• 3

  Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and releases its aroma. If using, pour in 120ml of dry red wine, scraping the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes until it has mostly evaporated.

• 4

  Return the seared beef to the pot. Add 400g of crushed canned tomatoes, 2 bay leaves, 1 small cinnamon stick (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour in 700ml of hot water or beef broth, ensuring the beef is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 1.5-2 hours, or until the beef is incredibly tender and easily pierced with a fork. Check occasionally and add a little more hot water if the liquid reduces too much.

• 5

  Once the beef is tender, carefully remove the bay leaves and cinnamon stick from the pot. Increase the heat to medium-high. Add 250g of orzo pasta directly into the pot with the beef and sauce. Stir well to ensure the orzo doesn't stick to the bottom. Continue to cook, stirring frequently, for 10-12 minutes, or according to package directions, until the orzo is al dente and has absorbed most of the liquid, creating a creamy, risotto-like consistency.

• 6

  Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the orzo to finish absorbing the liquid and the flavors to meld beautifully. The kritharaki should be moist and creamy, not dry. If it's too thick, stir in a splash of hot water or broth. Serve warm in deep plates, garnished generously with freshly grated Kefalotyri or Parmesan cheese. A true taste of Greece!