If you are craving something comforting, hearty, and bursting with Mediterranean flavor, you will absolutely love this Manestra (Greek-Style Orzo with Ground Beef) Recipe. This dish combines tender orzo pasta simmered gently in a rich, aromatic tomato and beef broth infused with warm spices like cinnamon and oregano, resulting in a stew-like meal that feels like a big, delicious hug. The balance of savory ground beef, tangy tomato, and the nutty finish from Parmesan or Kefalotyri cheese makes this Greek classic a go-to weeknight dinner that feels both nostalgic and exciting every time you make it.
Ingredients You’ll Need
These ingredients are refreshingly simple yet each plays a vital role in creating the layers of flavor and perfect textures that make this Manestra (Greek-Style Orzo with Ground Beef) Recipe so special. From the rich and aromatic spices to the fresh parsley garnish, every component is essential for authenticity and deliciousness.
- Orzo pasta: The star grain brings a tender, rice-like texture that absorbs all those beautiful juices.
- Olive oil: Adds richness and helps brown the beef for deep flavor.
- Lean ground beef: Provides the hearty protein base with a nice, meaty bite.
- Yellow onion: Offers sweetness and depth after being sautéed.
- Garlic: Infuses the dish with that unmistakable savory aroma Greek cooking is known for.
- Tomato paste: Concentrates the tomato flavor and adds a subtle sweetness.
- Crushed tomatoes: The main source of tomatoey juiciness and acidity.
- Beef broth: Creates the stew-like consistency and intensifies the meatiness.
- Dry red wine (optional): Boosts complexity and adds a slight tanginess.
- Ground cinnamon: A surprising but classic Greek spice that adds warmth and subtle sweetness.
- Dried oregano: Brings that signature Mediterranean herbal note.
- Dried bay leaf: Adds depth and a hint of earthiness while simmering.
- Salt: Enhances all the flavors beautifully.
- Black pepper: Adds a gentle kick and complexity.
- Grated Parmesan or Kefalotyri cheese: A salty, nutty topping that melts into the warm orzo for extra indulgence.
- Fresh parsley: Brightens the dish with fresh green color and a peppery freshness.
How to Make Manestra (Greek-Style Orzo with Ground Beef) Recipe
Step 1: Sauté the Ground Beef and Aromatics
Begin by heating olive oil in a large pot over medium heat. Add your lean ground beef and cook it until it’s nicely browned and broken into small pieces. This step is crucial because browning develops the beef’s flavor and creates those delicious caramelized bits. Once the beef is ready, toss in the chopped yellow onion and minced garlic. Sauté until the onion turns soft and translucent and the garlic releases its fragrant aroma, setting the stage for a deeply savory dish.
Step 2: Build the Tomato Base
Stir in the tomato paste and let it cook for about a minute to deepen its flavor — this small step makes a huge difference. Then pour in the crushed tomatoes along with the beef broth and the optional dry red wine for complexity. The liquid here forms the stew’s luscious base, so don’t rush this part. Add the ground cinnamon, dried oregano, and bay leaf for those classic Greek spices that make this Manestra (Greek-Style Orzo with Ground Beef) Recipe unforgettable. Season generously with salt and pepper and bring everything to a gentle simmer.
Step 3: Cook the Orzo
Once your sauce is simmering, add the orzo pasta directly to the pot. Lower the heat to medium-low and cook uncovered, stirring often. This prevents sticking and helps the orzo absorb all the beautifully seasoned liquid. The goal is for the pasta to become tender with most of the broth soaked up, resulting in a thick, stew-like texture. If you find the mixture drying out too fast, simply add a little more broth or water to keep it juicy and comforting. Remove the bay leaf before tasting and adjusting salt and pepper as needed.
How to Serve Manestra (Greek-Style Orzo with Ground Beef) Recipe
Garnishes
Topping your Manestra with freshly grated Parmesan or traditional Kefalotyri cheese enhances every bite with salty, nutty richness that melts perfectly into the warm pasta. A sprinkle of chopped fresh parsley adds a bright pop of color and a fresh, herbaceous contrast that elevates the whole presentation.
Side Dishes
This dish shines on its own but pairs wonderfully with simple Greek sides like a crisp cucumber and tomato salad dressed in olive oil and lemon or a side of steamed green beans with garlic. For a heartier meal, warm pita bread or crusty country bread is perfect for soaking up the saucy goodness.
Creative Ways to Present
For a fun twist, serve the Manestra in individual shallow bowls topped with a dollop of Greek yogurt or tzatziki for some creamy coolness. You can also bake it briefly covered with more cheese and breadcrumbs for a golden crust layer that adds texture and richness, turning a stovetop classic into a baked delight.
Make Ahead and Storage
Storing Leftovers
Leftover Manestra stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more after sitting, making for a delicious next-day meal that reheats quickly on the stove or in the microwave.
Freezing
If you want to keep it longer, this Manestra (Greek-Style Orzo with Ground Beef) Recipe freezes well. Portion it into freezer-friendly containers and it will keep for up to 2 months. Just remember to thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop with a splash of broth or water to loosen the sauce and prevent the orzo from sticking or drying out. Stir occasionally until warm and creamy. You can also microwave leftovers covered loosely to retain moisture.
FAQs
What can I substitute for ground beef in this recipe?
You can swap ground beef with ground lamb for a richer, more traditional Greek flavor or ground turkey for a lighter meal. Just adjust cooking times slightly to ensure the meat cooks thoroughly.
Is dry red wine necessary for the flavor?
While dry red wine adds wonderful depth and complexity, it is entirely optional. If you prefer to avoid alcohol, simply increase the beef broth slightly for the same volume of liquid.
Can I use a different type of pasta instead of orzo?
Orzo is preferred for its rice-like shape and texture that absorbs the sauce well, but small pasta shapes like acini di pepe or even small shells can work in a pinch.
How spicy is this dish?
The warmth of the cinnamon and black pepper creates a subtle, comforting spice profile rather than heat. If you want to add heat, a pinch of crushed red pepper flakes would be perfect.
Is this recipe gluten-free?
Traditional orzo is made from wheat, so this dish is not gluten-free unless you use gluten-free orzo or pasta alternatives made from rice or corn.
Final Thoughts
This Manestra (Greek-Style Orzo with Ground Beef) Recipe is one of those wonderfully satisfying dishes that brings warmth, comfort, and a taste of Greece to your table with minimal fuss. Whether you’re cooking for family, friends, or even just treating yourself, it delivers incredible flavor and cozy vibes with every spoonful. I truly hope you give this recipe a try and find it as delightful and comforting as I do. Happy cooking!
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Manestra (Greek-Style Orzo with Ground Beef) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Nut-Free
Description
Manestra is a traditional Greek-style orzo pasta dish cooked with lean ground beef and a rich tomato-based sauce infused with aromatic spices like cinnamon and oregano. This hearty, comforting one-pot meal is simmered on the stovetop until the orzo absorbs all the flavors, topped with savory Parmesan or Kefalotyri cheese and fresh parsley for a perfect balance of textures and taste.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomatoes
- 2 cups beef broth
- 1/4 cup dry red wine (optional)
Spices and Seasonings
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 dried bay leaf
- Salt, to taste
- Black pepper, to taste
For Serving
- Grated Parmesan or Kefalotyri cheese
- Fresh parsley, chopped
Instructions
- Brown the beef: Heat olive oil in a large pot over medium heat. Add the lean ground beef and cook until browned, breaking it into small pieces with a spoon as it cooks to ensure even browning.
- Sauté onion and garlic: Add the chopped yellow onion and minced garlic to the pot. Sauté for about 3-4 minutes until soft and fragrant, stirring frequently to avoid burning.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to enhance its flavor and deepen the color of the sauce.
- Incorporate liquids and seasonings: Pour in the crushed tomatoes, beef broth, and dry red wine if using. Season with ground cinnamon, dried oregano, bay leaf, salt, and black pepper. Stir to combine, and bring the mixture to a gentle simmer.
- Simmer the sauce: Let the sauce simmer gently for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add orzo to cook: Stir in the orzo pasta directly into the pot. Reduce heat to medium-low and cook uncovered, stirring often to prevent sticking. Continue cooking until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes.
- Adjust consistency and seasoning: If the mixture becomes too dry before the orzo is fully cooked, add a splash of broth or water. Remove the bay leaf, taste, and adjust salt and pepper if needed.
- Serve: Spoon the manestra into bowls and top generously with grated Parmesan or Kefalotyri cheese and freshly chopped parsley for garnish. Serve warm and enjoy!
Notes
- For a richer flavor, simmer the sauce for 10 minutes before adding the orzo to deepen the taste.
- Swap ground beef with ground lamb or a beef-lamb mix for a more traditional Greek version.
- Use ground turkey and chicken broth for a lighter, leaner alternative.
- If you prefer, add a splash of cream or milk at the end for extra creaminess.
- Be sure to stir the orzo frequently to prevent it from sticking to the bottom of the pot.
