Giouvetsi Greek Beef Stew (Print Version)

# Ingredients:

01 - 2 lbs beef chuck roast, cubed
02 - 2 tbsp extra virgin olive oil
03 - 1 large onion, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced thick
06 - 28 oz can whole peeled tomatoes, crushed
07 - 4 cups low-sodium chicken broth
08 - 1 cup orzo pasta
09 - 2 tsp dried oregano
10 - Zest of 1 lemon
11 - Salt and pepper to taste

# Instructions:

01 - Heat olive oil in a large pot over medium-high heat. Sear the cubed beef until browned on all sides, approximately 5 minutes.
02 - Add chopped onion and minced garlic. Sauté until onions are softened, about 3 minutes.
03 - Stir in sliced carrots and crushed tomatoes. Combine thoroughly.
04 - Pour in chicken broth, then add oregano, salt, and pepper. Bring to a gentle simmer.
05 - Add orzo pasta to the pot carefully. Stir occasionally and cook until the pasta is tender, about 10 minutes.
06 - Stir in the lemon zest before serving for a fresh, bright finish.

# Notes:

01 - Feel free to customize with seasonal vegetables such as zucchini or bell peppers.
02 - For an extra layer of flavor, consider adding a pinch of cinnamon or fresh herbs like parsley.

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