Hearty Beef and Orzo With Veggies (Printable)

Tender beef and orzo pasta simmered with fresh garden vegetables in a savory broth for a comforting, filling meal.

# What You 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 into 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 Make It:

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 onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions become translucent.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for an additional 3 minutes to begin softening the vegetables.
04 - Return seared 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 and simmer for 30 minutes, or until beef becomes tender and vegetables are cooked through.
06 - Add orzo pasta to the simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir in fresh spinach leaves and cook until wilted, approximately 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves.
08 - Ladle hot soup into serving bowls. Garnish generously with chopped fresh parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • This is one of those rare soups that actually fills you up without leaving you feeling heavy afterward
  • The orzo soaks up all that beefy flavor while the vegetables keep it fresh and bright
02 -
  • The soup thickens considerably as the orzo absorbs liquid so if you prefer a thinner soup add more broth when reheating leftovers
  • Browning the beef properly is not optional because that step creates the depth of flavor that makes this taste like it simmered all day
03 -
  • Cut all your vegetables into similar sizes so they cook evenly and no one gets a huge chunk of carrot while someone else gets tiny pieces
  • Let the beef come to room temperature before searing so it browns properly instead of steaming

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