Hearty Beef And Orzo With Veggies (Print Version)
Tender beef and orzo pasta simmer with fresh garden vegetables in a rich, savory broth for a comforting bowl any season.
# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into bite-size pieces
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup green beans, trimmed and cut in 1-inch pieces
10 - 1 (14.5 oz) can diced tomatoes with juice
11 - 4 cups beef broth
12 - 4 cups water
13 - 2 cups fresh spinach leaves
→ Pasta & Pantry
14 - 3/4 cup orzo pasta
15 - 1 tbsp tomato paste
→ Spices & Herbs
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
20 - 1/4 cup chopped fresh parsley, for garnish
# Step-by-Step Guide:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat and sear on all sides until browned, approximately 5 minutes. Remove beef from pot and set aside.
02 - In the same pot, add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in diced red bell pepper, diced zucchini, and cut green beans. Continue cooking for another 3 minutes to begin softening.
04 - Return browned beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 minutes, or until beef and vegetables are tender.
06 - Add orzo pasta to simmering soup and continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir fresh spinach leaves into soup and cook until wilted, approximately 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle hot soup into bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- Its the kind of soup that somehow tastes even better the second day, so leftovers feel like a gift instead of a chore
- The orzo soaks up all that savory broth and becomes these tiny, tender pockets of comfort that make the whole thing feel substantial enough for dinner
02 -
- The orzo will continue soaking up broth as it sits, so if youre making this ahead or planning leftovers, you might want to cook the pasta separately and add it to each bowl
- Pat the beef completely dry before searing or it will steam instead of brown and youll miss out on all that deep, caramelized flavor
03 -
- Browning the beef properly is absolutely worth the extra five minutes—those caramelized bits are what transform this from vegetable soup to something extraordinary
- Let the soup rest for ten minutes off the heat before serving, which allows the flavors to settle and the broth to thicken slightly