Greek Beef Stew with Orzo Pasta

This is one I first tried before Christmas. It is not really the best thing for a warm spring evening but it was again a case of using what was in and I fancied a change from Chinese or Indian themed use of meat.

This is one drawn directly from Slimming World as my source but is not unique to Slimming World. This served three comfortably and was intended for four people.

Ingredients:

• Low-calorie cooking spray

• 2 onions, finely sliced

• 500g lean beef steak, visible fat removed, cut into chunks

• 400g can cherry tomatoes

• 2 tbsp tomato purée

• 400g cherry tomatoes

• 8 cloves

• 1 cinnamon stick (I had to use ground as used last stick at the weekend)

• 8 peppercorns

• 1 tsp sweetener (I left this out, it does need it in my opinion)

• 3 bay leaves ( I had run out of these as well but it still tasted good)

• 200ml boiling beef stock

• 200g dried orzo pasta

• 1 tbsp finely chopped fresh parsley ( I used dry as no fresh in)

• Salt and freshly ground black pepper

Method:

1. Spray a large non-stick casserole pan with low-calorie cooking spray and place over a medium heat. Add the onion and beef and stir-fry for 5-6 minutes, until the meat is browned.

2 Add the tomatoes, cherry tomatoes, tomato purée, spices, sweetener, bay leaves and stock and bring to the boil. Reduce the heat to low, then cover and simmer for 35-40 minutes or until the meat is tender.

3 Preheat the oven to 200°C/fan 180°C/gas 6. Remove the cinnamon stick, add the orzo pasta, mix well, season and transfer to the oven for 25 minutes.

4 Recipe said serve with salad but I served with boiled new potatoes and steamed asparagus.

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