Orzo meat stew Calories

Beef is a common choice for orzo meat stew, and lamb works well if you prefer a richer flavor. Cut the meat into evenly sized pieces so it cooks at a similar rate, and allow tougher cuts enough time to become tender before adding the orzo.

Add the orzo to orzo meat stew once the meat is almost tender. Orzo cooks much faster than stewing meat, so adding it at the beginning can leave you with overcooked pasta before the meat is ready.

Orzo meat stew can be served as either a thick stew or a soup, depending on how much broth you use. Keep the liquid modest for a spoonable, hearty dish, or add more hot broth for a soupier bowl; orzo thickens the liquid as it sits.

No, the orzo in orzo meat stew is usually small, rice-shaped pasta made from wheat, not barley. The name can be confusing, but orzo is a pasta shape; it is not a barley grain stew.

Yes, you can make orzo meat stew in a slow cooker, but add the orzo near the end rather than at the start. Long, slow cooking can make the pasta break down; cook it in the stew only until tender.

Serve orzo meat stew with a crisp green salad, crusty bread, or a simple vegetable side. The stew already combines meat and pasta, so a fresh, lighter accompaniment works especially well.

Orzo meat stew keeps for about three days in a covered container in the refrigerator. The orzo will absorb broth as it sits, so loosen leftovers with a splash of water or broth when reheating.

Yes, orzo meat stew can be frozen, although the orzo may be softer after thawing. Freeze it in sealed portions, thaw it in the refrigerator, and reheat until steaming hot; add a little broth if it has thickened.

Yes, orzo meat stew can be made without tomato paste. It will have a lighter, less tomato-forward flavor; brown the meat and onion well, then use broth to build the stew’s savory base.