Ease of Preparation: Medium
Yield: 4-6 servings
ingredients:
- 4 tablespoons (60 ml) olive oil
- 2 onions, diced
- 2.2 lbs (1 kg) beef chuck, cut into thick pieces
- 2 garlic cloves, minced
- 1/3 cup (80 ml) brandy
- 3 ¾ cups (900 ml) chicken stock
- 2 tablespoons (30 ml) tomato paste
- 1 ¾ cups (420 ml) orzo
- 1 ½ cups (360 ml), chopped plum tomatoes
- 1 cinnamon stick
- ½ teaspoon (2.5 ml) ground cloves
- 2 bay leaves
- Salt
- Fresh ground pepper
- 1 cup (240 ml) crumbled feta cheese
method:
Preheat the oven to 375 F (190 C).
Heat the olive oil in a frying pan over medium-high heat.
Add onion and sauté until the onion is soft and translucent.
Add the beef and garlic and sauté until fragrant.
Add brandy, chicken stock, and tomato paste and simmer 45 minutes.
Fold the beef mixture from the pan into a ceramic or clay baking dish.
Add the orzo, tomatoes, cinnamon stick, ground cloves, and bay leaves to the baking dish, then stir well.
Cover with aluminum foil and place baking dish in oven and bake for 45 minutes to 1 hour, or until the liquid has been absorbed and the beef is cooked. You may need to add more stock to the dish periodically.
Remove from oven, sprinkle with salt, pepper, and feta.
Serve.