RECIPES WITH CHEESE
Tomato beef stew with orzo
INGREDIENTS (serves 5-6 people)
1 kilo beef shoulder, in portions
500 g orzo (medium)
1 onion, diced
300 g tomato concasse
1 tablespoon of tomato paste
100 ml red wine
80 ml olive oil
A few grains of allspice
1 cup of STAMOU goat’s cheese “To katsikaki mas”, coarsely grated
Salt and fresh pepper
A pinch of finely chopped basil
METHOD
- Cook meat in a pan with olive oil until brown on both sides.
- Add the onions and cook until softened.
- Deglaze with wine and add the tomato paste, tomato concasse, 2 cups of water, and season with salt and freshly ground pepper.
- Lower heat and slow cook for approximately 1-1.5 hours until beef softens.
- Remove beef with a fork and set aside in a baking dish/pyrex.
- Add as much water as needed to the pan to reach approx. 1.5 litres of stock. When it comes to a boil, add the orzo.
- Boil for 5 minutes and then pour the contents of the pan into the baking dish/pyrex.
- Bake for approximately 20 minutes.
- Sprinkle goat’s cheese over the top and continue baking for 5 minutes.
- Remove from the oven and serve with sprinkled basil on top.
@stamoudairy
