All-In-One Beef Stifado Orzo Stew

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Heat a large, wide-based oven-proof casserole dish with a drizzle of olive oil over a high heat

Peel and chop the brown onion[s] into wedges

Crush the garlic cloves open with the side of a knife and remove the skins

Add the beef strips to the dish with a pinch of salt and cook for 1 min or until lightly browned all over

While the beef is browning, add the crushed garlic and onion wedges to the pan

Add the dried oregano, ground cinnamon (not a fan of cinnamon? Just add a little!), bay leaf[ves] and ground allspice

Add the baby plum tomatoes, tomato paste, beef stock mix with 500ml [1L] boiled water

Stir in the red wine vinegar and bring to the boil over a high heat

Put the dish in the oven, uncovered, for an initial 20 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the beef stifado has had 20 min, remove the dish from the oven and stir through the orzo

Cover with a lid and return the dish to the oven for 15 min further or until the orzo is tender with a slight bite

Tip: Give everything a good stir after 10 min to check the orzo isn't sticking!