Beef giouvetsi with tomato-cinnamon orzo

Ingredients

For 1 serving

• Beef stew meat130 g
• Durum wheat pasta65 g
• Chopped tomatoes200 g
• Onion60 g
• Garlic1 clove
• Cinnamon1 pinch
• Bay leaves1 g
• Extra virgin olive oil10 g
• Pecorino8 g
• Red wine50 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, sulphites,

In season: October – March

Method

1. Cut the stewing beef into pieces of about 3 cm if large and pat dry with kitchen paper. Chop the onion and garlic.
2. Heat the extra virgin olive oil in a casserole over medium-high heat and brown the meat for 5 minutes, turning, until well browned on all sides. Lower to medium, add the onion and garlic and soften for 4 minutes.
3. Deglaze with the red wine until the smell of alcohol has gone, then add the chopped tomatoes, cinnamon, bay leaf, salt, black pepper and a glass and a half of water. Cover and simmer over low heat for 1 hour, until the meat is tender.
4. For the last 15 minutes preheat a conventional oven to 190 °C and heat a small glass of water.
5. Transfer the stew to a baking dish, remove the bay leaf, add the raw orzo and the hot water and stir. Bake for 20 minutes, stirring halfway, until the pasta is cooked and has absorbed most of the sauce.
6. Serve with the grated pecorino.