This rich Beef Stifado and Orzo dish is perfect for dinner when the colder weather arrives, straight from the Bored of Lunch cookbook needing beef, tomato purée, onion, carrots, garlic, and orzo as ingredients and other ones.

To prepare Beef Stifado and Orzo in your slow cooker or crockpot, start by mixing all ingredients except the orzo. Cook on high for three hours or on low for six to eight hours. Add the orzo towards the end and cook until it’s perfectly tender.

I love how this meal’s comforting smell brings back memories of relaxing dinners at home during winter.

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Can I Use a Different Type of Pasta Instead of Orzo?

Yes, you can substitute orzo with other small pasta shapes such as ditalini, acini di pepe, or even small shells. These pasta cooks in a similar manner and absorb flavors well, making them suitable alternatives for this recipe.

Slow Cooker Beef Stifado Orzo Ingredients

• 400g of beef rump, cut into chunks
• 2 tbsp of tomato purée
• 1 onion, finely chopped
• 1 beef stock pot
• 300ml of boiling water
• 400g tin of chopped tomatoes
• 3 carrots, cut into batons
• 1 red wine stock pot, or a splash of red wine (approximately 2 tbsp)
• 1 tsp of mixed spice
• ½ tsp of ground cinnamon
• 3 bay leaves
• 1 tsp of dried oregano
• 1 tsp of dried basil
• 1 tsp of dried parsley
• 4 garlic cloves, finely chopped or crushed
• 330g of dried orzo
• 700ml of beef stock
• Salt and pepper, to taste
• Grated Parmesan or other hard cheese, for serving (optional)

How To Make Slow Cooker Beef Stifado Orzo

1. Prepare the ingredients: Begin by combining the beef chunks, tomato purée, finely chopped onion, and beef stock pot in the slow cooker.
2. Add liquids and seasonings: Pour in the boiling water and add the chopped tomatoes, carrot batons, and a splash of red wine or a red wine stock pot. Include mixed spice, ground cinnamon, and bay leaves to infuse rich flavors.
3. Incorporate herbs and garlic: Sprinkle dried oregano, dried basil, and dried parsley into the cooker. Add the finely chopped or crushed garlic cloves, mixing well to distribute flavors evenly.
4. Cook the beef mixture: Set your slow cooker to high and cook the mixture for 3 hours, or opt for a lower heat setting and cook for 6 to 8 hours.
5. Add the orzo and stock: Once the initial cooking period is complete, stir in the dried orzo and beef stock. Continue to cook on high for about 45 to 50 minutes or on low for an additional hour, ensuring the orzo is tender and has absorbed the stock.
6. Season and serve: Adjust the seasoning with salt and pepper according to your taste. Serve the beef stifado orzo hot, topped with grated Parmesan cheese or another hard cheese of your choice, if desired.

Recipe Tips

• Enhance the flavor: Before adding the beef to the slow cooker, consider browning it in a skillet over medium heat with a little olive oil. This adds a rich depth of flavor to the meat and locks in juices.
• Thicken the sauce: If you find the sauce too thin after cooking, mix a tablespoon of cornstarch with an equal amount of water and stir into the slow cooker. Let it cook for an additional 10-15 minutes to thicken.
• Boost the vegetables: For a more balanced dish, add chopped zucchini or bell peppers about an hour before the orzo is done. This introduces more texture and color to the meal.
• Manage garlic and spices: If you’re sensitive to strong garlic or spice flavors, reduce the garlic to two cloves and halve the amount of mixed spice to customize the dish to your taste preferences.

How Do I Ensure the Beef Is Tender in the Slow Cooker?

For tender beef, choose cuts like chuck or shoulder that benefit from slow cooking. Make sure the beef is submerged in the liquid to cook evenly and become melt-in-your-mouth tender. Cook on low for a longer duration for best results.

Recipe Variations

• Change the protein: Substitute lamb for beef to create a more traditional Greek stifado. Lamb offers a richer, more robust flavor that pairs wonderfully with the aromatic spices.
• Alter the pasta: Swap orzo for another small pasta like ditalini or even rice to explore different textures and grains in this dish. Adjust liquid volumes and cooking times accordingly.
• Vegetarian twist: Omit the beef and add mushrooms and chickpeas as plant-based protein sources. Increase the herbs and spices slightly to compensate for the robustness of the beef.
• Add a creamy touch: Stir in a splash of cream or a dollop of Greek yogurt five minutes before serving. This adds a creamy texture and a slight tang, offering a delightful contrast to the rich tomato base.
• Spice it up: Introduce a teaspoon of smoked paprika or a pinch of chili flakes to the recipe for those who enjoy a bit of heat. This will not overpower the dish but will add a gentle, smoky spice.

What To Serve With Beef Stifado Orzo

Serve your Beef Stifado Orzo with refreshing sides like a cucumber feta salad, roasted artichokes, sautéed spinach, lemon garlic asparagus, or a crispy romaine salad.

You can also pair it with olive tapenade or marinated olives for a Mediterranean touch.

How To Store Leftover Beef Stifado Orzo

In The Fridge: Store leftover Beef Stifado Orzo in an airtight container. It stays good for up to three days in the refrigerator. Make sure to cool it down before storing it. Always reheat well before serving.

In The Freezer: Beef Stifado Orzo is best enjoyed fresh. It is not recommended to freeze this dish as the orzo may become mushy and lose its texture upon thawing and reheating.

How To Reheat Leftover Beef Stifado Orzo

Reheat your leftover Beef Stifado Orzo by placing it in a saucepan over medium heat. Add a splash of water or beef broth to keep it moist. Stir occasionally, heating thoroughly for about 5-10 minutes. Ensure it’s heated through before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Honey Chilli Beef Noodles
• Slow Cooker Beef Brisket
• 5 Ingredient Slow Cooker Beef Stew