• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Two Red Bowls

Two Red Bowls

  • home
  • Blog
  • about
    • about the bowls
    • press
    • contact
  • recipes
  • cookbook
  • Newsletter

RECIPES

BABY

COOKBOOK

Recipes

braised beef and orzo

September 21, 2017

Jump to Recipe

Do you ever, once you’ve made it through a pile of scary deadlines and come out the other side, just kind of melt into a blob for a week or two, one that can sit semi-upright in an office chair and guzzle coffee and maybe make ill-advised purchases of overpriced throw blankets but otherwise accomplish none of the tasks that are still remaining but that are simply not yet due?  No, just me? Well, it is definitely me right now. I cannot promise that any of this will make any comprehensible sense. You have been warned.

My current blobby status is thanks to a pretty wild couple of weeks here, which was filled with many good and only some less-good things, including:

  • Our first concert at the Hollywood Bowl, where we saw John Williams and it was magical (and Kobe showed up?)
  • More lawyering than ideal
  • Turning in the manuscript to this bad boy!
  • Dinner at this very neat place, where I finally tried zhoug for the first time (I know, where have I been) and now I may never stop thinking about it
  • Luke’s first flight, which went not entirely disastrously, for
  • Our first trip back to New York!
  • An enthusiastic round of peekaboo,
  • Luke’s second flight, which went less not-disastrously,
  • Many, many, many distraction Cheerios, and
  • Two very tired parents.

Being back in New York felt both surreal and totally normal.  I forgot how the city has a way of wrapping around you, both literally, in the humid smelliness and the throngs on the 4/5 during rush hour, and figuratively, in its vibrancy and richness and the sense that this is the place around which all else revolves.

In three days, we revisited our old stomping grounds, weaving our way through the army of strollers in Brooklyn, except this time we also had a stroller — weird! — and an 11-month-old in it yelling emphatically about nothing.  (Somehow, despite all our extremely enthusiastic inquiries, he did not appear to remember being in mama’s belly when we went here! / lived here! / visited here! / ate here!)  We went to a mega-beautiful wedding at the magical Green Building in Carroll Gardens, where Luke tolerated being trussed up in suspenders and a bow tie, and our friends tolerated Luke chortling in the middle of their vows and me scurrying away with him shortly thereafter.  We got together with other friends in their apartments just like the old days, except with our monkey in the background threatening to charge into sharp corners at any moment; I reveled in this new wonderland that opened not too far from our old place not too long after it became “our old place,” and ate my weight in jianbing, scallion pancake fried chicken magic, pierogis, donuts, and bao.  I do not quite miss living in the city, as I insensitively told all of my friends who still do live in the city, but I did really miss all of this, the familiar vivacity, the bustle and the good food, and it was super awesome to relive it again for a few days.

Also, did I mention that I turned in my manuscript?  Yes!  Terrifyingly, it is (mostly) done, sent out the night before we left for New York to my editor, who will have a project ahead of her in sorting out my scattered idea of what a cookbook should look like.  Between finishing this, and the seventeen (more like two, but it felt like seventeen) marathon filings happening at the same time, and keeping some semblance of kind-of-sort-of nutritious and fresh things on the table at least for B3, there has been pretty much no cooking in the household since sometime in August.  But we’re back now!

This braised beef and orzo was born of a fun project with Nuts.com, whose products I have thoroughly enjoyed since long before they emailed me.  They asked if I might try making a dish out of their “Pantry In a Box” challenge, which meant using only the ingredients sent to me in a large and exciting Christmas-morning box of delicious things, along with vegetables, meat, or dairy of my choice.  Charmed by a bottle of grassy olive oil and a bag of orzo (carbs, always) and intrigued by tomato powder, I took this as a sign that it was finally time to try my hand at a take on the mouthwatering yiouvetsi I can never get enough of.

This loose interpretation starts with flank steak, rescued from the depths of my freezer and quickly browned in olive oil; it’s then made fragrant with garlic and onions, braised until lovingly tender and deeply flavorful under a blanket of tomato sauce, and finished off with delicate, toothsome orzo.  The sauce uses a few tablespoons of tomato powder, which is curious and new-to-me but magical — it automatically makes everything extra savory, sweet, and, well, “tomato-y” (did I mention that I and my brain are blobby?) and now that I know about it, I’ll be hard-pressed not to include it in any tomato-based dish I make.  The dish comes out of the oven dyed an extra rich vermilion, with chunks of savory beef nestled in slips of orzo pasta that are far too easy to shovel into your mouth and stomach.  It’s the kind of hug-in-a-bowl food that heralds the first day of fall (which is, let’s face it, this blog’s spirit season) with that elusive combination of ease and flavor — thank goodness that Nuts.com prompted me to make it.

This post was kindly sponsored by Nuts.com.  All opinions are, as always, my own.

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

braised beef and orzo | two red bowls

Print

braised beef and orzo

Print Recipe

★★★★

4 from 1 reviews

I’ve only ever loved everything I’ve ever gotten from Nuts.com, especially their dates (see these cinnamon rolls, and these tarts, and this dessert, the list goes on) but they carry all sorts of goodies, including good olive oil, artisanal orzo that is delightfully fat compared to other brands, and flavorful, pungent tomato powder.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds flank steak, cubed
  • Salt and pepper
  • 2 cups diced onion (about 1 medium onion)
  • 1 tablespoon minced garlic
  • 3 cups diced fresh tomatoes, with juice (or one 28-ounce can crushed tomatoes)
  • 2 tablespoons tomato powder (or tomato paste)
  • ½ cup red wine or other cooking wine
  • 1–2 tablespoons brown sugar (optional)
  • 1 pound orzo noodles
  • 1 ½ cups water
  • ½ cup grated Parmesan, for serving

Instructions

  1. Preheat the oven to 325 degrees. Meanwhile, heat the olive oil in a large 4-quart Dutch oven over medium heat. Working in three batches, add the flank steak, season generously with salt and pepper, and cook, stirring every so often, until browned on all sides, 4-6 minutes per batch. Use tongs to remove the steak, then add the onions and garlic and cook, stirring, until the onions just begin to soften, 1-2 minutes.
  2. Return the beef to the pot, followed by the tomatoes, tomato powder (or paste), and wine, and stir until evenly combined. Cover and place in the oven for 2 ½ to 3 hours, stirring every 30 to 45 minutes, until the beef shreds easily and the sauce is flavorful and rich.
  3. Remove from oven and adjust salt and pepper to taste, along with the brown sugar if the sauce is too tart. Stir in the orzo noodles, along with about 1 ½ cups of water — this doesn’t need to be exact, but should be enough that the orzo noodles are swimming and have plenty of room to cook. At this point, you can finish the stew on the stove until the orzo is cooked through and al dente, about 10 minutes on the stovetop depending on the size and brand of noodles; you can also return the pot to the oven for about 10-15 minutes. If finishing the noodles in the oven, stir once about halfway through cooking to make sure the noodles on top get cooked. Once the orzo is cooked to your liking, portion out the beef and orzo and serve with plenty of grated Parmesan on top. Enjoy!

Did you make this recipe?

Tag @tworedbowls on Instagram

you may also like

Facebook0Tweet0Pin0Yummly0

view more: beef· celebrations & gatherings· cooking· dinner· holidays· lunch· pasta and noodles· savory

Previous Post: « summertime bits and bats
Next Post: chai masala bundt cakes »

Reader Interactions

say hello!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. minapark1

    September 21, 2017 at 7:20 am

    Wow, as a recovering lawyer, I am so impressed that you lawyered like crazy these past weeks, finished your manuscript (hooray!), ate all the good things in New York, rocked it as a mom and then knocked out this delicious sounding recipe. I bow down to you! xx

    Reply
  2. Eliza

    September 21, 2017 at 9:54 am

    You deserve that week or two of “blobby” relaxation. Your capacity to juggle lawyering, motherhood, blogging, and cookbook authoring is remarkable. It’s a lot for this aspiring lawyer/amateur baker to look up to! 🙂

    Reply
  3. Alana

    September 21, 2017 at 12:29 pm

    so much to rave about here! trip back to nyc! lawyering! BOOK MANUSCRIPT HANDOFF!!!!!!!!!! using the word blobby! and this orzo magic. you are forever my hero!!

    Reply
  4. Kelsey @ Appeasing a Food Geek

    September 22, 2017 at 3:03 am

    Congrats on turning in your manuscript! Definitely calls for some comfort food like this. Speaking of which, I’m drooling right now. Cannot wait to try! xoxo

    Reply
    • tworedbowls

      October 13, 2017 at 8:59 am

      Thank you so much, Kelsey!!! (Although, let’s be honest, it doesn’t take much for me to declare an occasion for comfort food… ha!)

      Reply
  5. fatimah

    September 22, 2017 at 12:36 pm

    all i can say is you go girl! i also used to live in nyc and i can’t imagine what it would be like to go back with my kids ha… this dish looks amazing, i’d love a bowl of two! xo

    Reply
  6. thebrickkitchen

    September 25, 2017 at 3:22 am

    YES I so do. I end up with all these little random things to get done that just never seem to leave my list, even when I do finally have time for them. Oops. Loved this post – your trip back to NY sounded wonderful, as does this pasta. And a huge congratulations on the manuscript!! (have no idea how you managed all that, so you SO deserve a bit of blobbing!)

    Reply
  7. Eve

    September 25, 2017 at 5:59 am

    No, you are not the only one! I often get through a crazy time and think I’ll take a “day off,” and then descend into a kind of lethargy that seemed inconceivable a couple of days before and end up taking a week or more off! (Except for crucial daily stuff, of course.) In fact, just such a series of events did just happen to me and this is the first time I’ve gotten around to catching up on your blog for nearly 2 months. Fortunately (for me) there is not that much to catch up! Love those baby pictures, though. And congratulations on finishing your manuscript. Bookmarked this recipe also for later.

    Reply
  8. almost properly

    September 28, 2017 at 5:11 am

    Recovering lawyers get it;) But after a day in NY, anyone would be craving a big bowl of delicious comfort food and this looks like comfort food in high gear! I for one, love one pot meals that aren’t crock-pot-y, so this looks like a great go-to!

    Reply
  9. Amitha amranand

    October 1, 2017 at 5:35 am

    You have an incredible amount of energy. And this recipe looks amazing!

    Reply
  10. Rachel

    October 21, 2018 at 5:54 pm

    I made this for my family tonight and we all loved it! We kept going back for “just a little more” lol 🙂 Will definitely make it again – especially as the weather gets colder!

    Reply
  11. Emily D'Emidio

    February 16, 2021 at 11:34 am

    This was going so well for me and things fell apart at the very end. Perhaps I wasn’t paying enough attention, but by the time three hours in the oven was up, almost all the liquid had been cooked off, so in order to cook the orzo, I needed more like four cups of water. While it still tasted amazing, part of me was definitely mourning the flavor that could have been if I hadn’t diluted it so much. I assume it would have been much stronger. Would you recommend adding more liquid to start or adding something other than water at the end (like beef broth??)? Maybe I should have just cooked it less to begin with…

    ★★★★

    Reply

Trackbacks

  1. The Weekender 9/23 - Oats & Rows says:
    September 23, 2017 at 5:04 am

    […] Apples, and Cranberries via Paleo Running Momma No-Bean Falafel via Lexi’s Clean Kitchen Braised Beef and Orzo via Two Red […]

    Reply
  2. Currently Crushing On. – Fruitide says:
    September 23, 2017 at 5:12 am

    […] braised beef and orzo looks like the ultimate comfort […]

    Reply
  3. Lovely Links - Heather's Dish says:
    September 29, 2017 at 3:00 am

    […] not joking when I say I could eat an entire pot of this braised beef and orzo – all the heart eyes for this […]

    Reply
  4. 9.22.17 | Healthy Living Guide says:
    October 12, 2017 at 5:04 am

    […] me a gigantic dish of tomato-y braised beef and orzo please– pure home […]

    Reply
  5. Five for Friday says:
    October 27, 2017 at 4:02 am

    […] been alllll about the stewed meats this week, and have a few more coming, but doesn’t this Braised Beef Orzo look ridiculously good? Give me all the beefy pasta-y […]

    Reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

browse recipes

fall
winter
spring
summer
savory
sweet

Sixth Annual Saveur Blog Awards

Footer

Recent Posts

  • corn, miso, & mascarpone pasta
  • sweet kale, brussels, and date salad + a new substack
  • fiona’s first birthday
  • supreme soy sauce chow mein
  • thanksgiving leftover cranberry apple streusel tart

Subscribe

little missives on food, family, and probably the weather


Sign up!
X
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

MENU

  • home
  • Blog
  • about
    • about the bowls
    • press
    • contact
  • recipes
  • cookbook
  • Newsletter

© 2025 Two Red Bowls · All Rights Reserved · Privacy Policy · Website by Meyne