Get ready for a cosy, flavour-packed feast with our One-Pot Beef & Tomato Chilli Orzo! Tender chunks of beef simmered in a spicy, smoky tomato sauce, stirred through al dente orzo, and finished with a splash of chilli oil and fresh parsley. Perfect for a hearty, fuss-free dinner that’s full of warmth and deliciousness in every bite!
SERVES: 4 - 6
PREP TIME: 20 MINS
COOK TIME: 2.5 HOURS
INGREDIENTS:
750g stewing beef, cut into chunks
1 onion, finely chopped
2 cloves garlic, grated
1 tsp smoked paprika
2 tbsp tomato paste
125ml red wine
600ml beef stock
400g diced canned tomatoes
1 bay leaf
2 tbsp Banhoek Chilli Oil
Salt & black pepper
To add later:
200g or 1 cup orzo
Extra salt if needed
To finish:
Chopped parsley
Extra Banhoek Chilli Oil for drizzling
Lemon wedges
METHOD:
Sear the Beef:
Heat a deep-sided pot over medium-high heat. Season beef with salt and pepper and generously drizzle with Banhoek Chilli Oil. Sear in 2 batches until nicely browned. Remove and set aside.
Build the Base:
In the same pot, lower the heat. Fry the onion until soft, 6–8 mins. Add garlic, smoked paprika, and tomato paste. Stir through for 2 mins.
Deglaze & Simmer:
Pour in red wine, scraping the pot. Add tomatoes, beef stock, bay leaf, and return the beef to the pot. Season well. Simmer on low with the lid on for 2–2½ hours or place in an oven heated to 170°C for 2hrs, until the beef is tender and breaks apart easily with a spoon.
Orzo:
Taste and adjust seasoning. Add orzo directly to the pot and stir to combine. Simmer covered for 15 minutes, stirring often to prevent sticking, or return to the oven covered for 25 mins until the orzo is just tender. If needed, add a splash of hot water or extra stock as it cooks.
Finish & Serve:
Turn off the heat. Serve hot with fresh parsley, an extra drizzle of Banhoek Chilli Oil, and lemon wedges on the side.
