A delightful and hearty dish featuring tender beef braised in red wine and served with a flavorful lemon herb orzo.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the red wine, balsamic vinegar, and sugar. Set aside.
Mixing the liquid beforehand ensures a consistent flavor.
Heat olive oil in a Dutch oven over medium heat.
Use a heavy-bottomed pot to distribute heat evenly.
Pat the beef dry with paper towels and season with salt and pepper.
Drying the beef helps it brown better.
Sear the beef in the Dutch oven until browned on all sides, about 8 minutes per side. Remove and set aside.
Searing locks in the juices and adds flavor.
Add the onions to the pot and sauté until golden, about 10 minutes.
Stir frequently to prevent burning.
Add the garlic and cook for 1 minute until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour in the wine mixture and bring to a boil. Simmer for 3 minutes.
Scrape the bottom of the pot to release any stuck-on bits.
Stir in the tomatoes, raisins, lemon zest, and beef broth. Bring to a simmer.
Simmering helps meld the flavors together.
Return the beef to the pot, cover, and place in the oven. Cook for 1 hour, then turn the beef and cook for another 1.5 hours.
Turning the beef ensures even cooking.
While the beef cooks, chop the olives, parsley, and lemon zest together. Set aside.
Chopping the ingredients together blends their flavors.
Cook the orzo pasta according to package instructions. Drain and toss with the herb mixture.
Tossing the orzo while warm helps it absorb the flavors.
Remove the beef from the oven, slice, and serve with the orzo and sauce.
Serve immediately for the best flavor and texture.
Continue in our app for the best experience
