Hearty Beef And Orzo With Veggies (Printable)

Tender beef and orzo pasta simmered with carrots, celery, zucchini, and green beans in a rich savory broth.

# 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

# How-To Steps:

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, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to begin softening.
04 - Return beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, thyme, oregano, bay leaves, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until beef and vegetables are tender.
06 - Add orzo pasta and simmer uncovered for 10 minutes, stirring occasionally, until orzo is al dente.
07 - Stir in spinach until wilted, about 2 minutes. Adjust seasoning as needed. Discard bay leaves before serving.
08 - Ladle soup into bowls and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The orzo soaks up all that savory broth until each tiny grain is like a flavor bomb waiting to burst
  • Everything cooks in one pot, which means maximum comfort with minimum cleanup
02 -
  • The orzo will continue absorbing liquid as it sits, so if youre making this ahead or storing leftovers, you might need to thin it with a splash of broth or water when reheating
  • I learned the hard way that adding salt too early can make the vegetables tough and the soup overly salty as it reduces—season at the end and taste as you go
03 -
  • Pat the beef completely dry before searing—wet meat will steam instead of brown, and youll miss out on all that flavor
  • Let the soup come to room temperature before refrigerating, or put the container in an ice bath to cool it quickly

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