Slow-braised chuck with tomato, red wine, and warm spices, baked with orzo until tender and rich — the perfect upgrade from a regular pot roast.
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3 lbs beef chuck, cut into 1½-inch cubes
Kosher salt and black pepper
4 tbsp olive oil, divided
1 medium onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 cup red wine
1 can (28 oz) crushed tomatoes
3–4 cups beef stock
4–5 sprigs fresh thyme
2 cinnamon sticks
1 bay leaf
1 lb orzo pasta
Fresh thyme or grated cheese, for garnish
Servings6
Prep Time
20 minutes
Cook Time
2 1/2 hours
Brown the Beef: Season the cubed chuck generously with salt and pepper. Heat 1 tbsp olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
Build the Base: Add 1 diced onion and 3 minced garlic cloves to the same pot. Cook for about 5 minutes until softened. Stir in 2 tbsp tomato paste, 1 tsp cumin, and 1 tsp coriander. Cook for 2 minutes to caramelize and release the aroma.
Deglaze and Braise: Pour in 1 cup red wine, scraping up any browned bits from the bottom. Add 1 can crushed tomatoes, 3–4 cups beef stock, thyme sprigs, 2 cinnamon sticks, and 1 bay leaf. Return the beef and its juices to the pot, bring to a boil, then reduce the heat, cover, and simmer gently for 1½–2 hours, until the beef is almost fork-tender. (You can also do this in the oven at 325°F.)
Toast the Orzo: In a separate pan, heat 3 tbsp olive oil over medium heat. Add 1 lb orzo and toast for 3–5 minutes, stirring often, until lightly golden.
Combine and Bake: Transfer everything to a baking dish. Now, you could keep everything in one pot, but I like to transfer it to a baking dish — it looks great for serving. Add half the beef and sauce, spread the toasted orzo on top, then add the rest of the beef and sauce. Give it a gentle mix so everything’s coated evenly.
Cover with foil and bake at 375°F for 40–45 minutes, until the orzo is tender and the sauce has thickened.
Serve: Remove the cinnamon sticks and bay leaf. Spoon into bowls and top with fresh thyme or a sprinkle of cheese if you like.
