Greek Beef and Orzo Skillet

This Greek-inspired beef and orzo skillet is the ultimate comfort food when you want big, cozy flavors with minimal cleanup. Ground beef simmers alongside aromatics, sweet paprika, and a touch of cinnamon and allspice before cooking the orzo directly in the savory broth.

As the pasta absorbs all those rich juices, it turns into a silky, comforting dish packed with fresh mint, parsley, and garlic. It is fast, rich, and perfect for an effortless weeknight dinner.

Ingredients

• 1 lb lean ground beef
• 1 tbsp olive oil
• ½ tbsp butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1½ tsp salt
• ½ tsp black pepper
• ½ tsp sweet red pepper flakes (or sweet paprika)
• ¼ tsp ground allspice
• ½ cinnamon stick (or a large pinch of ground cinnamon)
• 1 bay leaf
• 3 tbsp concentrated tomato paste
• 1½ cups (300g) orzo
• 4 cups (980ml) chicken broth, plus extra if needed
• 4 tbsp fresh parsley, finely chopped (divided)
• 1 tbsp fresh mint, finely chopped (divided)

For Serving

• Parmigiano-Reggiano or Parmesan cheese, grated (to taste)

Ingredient Note: Orzo naturally soaks up a lot of liquid as it rests. If you prefer a soupier consistency, simply splash in a little extra warm chicken broth before serving.

Instructions

1. Sauté Aromatics: Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the diced onion, salt, black pepper, red pepper flakes, and allspice. Sauté for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
2. Brown Beef: Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until golden brown.
3. Build Broth Base: Add the tomato paste, half of the chopped parsley, and half of the chopped mint, stirring well to coat the meat. Pour in the chicken broth, then drop in the cinnamon stick and bay leaf. Bring to a gentle simmer.
4. Cook Orzo: Stir in the uncooked orzo. Simmer for 12 to 15 minutes, stirring occasionally to keep the pasta from sticking to the bottom of the pan, until tender.
5. Garnish & Serve: Remove from the heat and discard the bay leaf and cinnamon stick. Stir in the remaining fresh parsley and mint. Serve hot topped with freshly grated Parmesan cheese.