INGREDIENTS
- 1 kg of beef cut into pieces
- ¼ kilo orzo (whole grain)
- 2 tbsp tomato paste
- 400 gr. chopped tomato
- 6 tbsp olive oil
- 3 finely chopped onions
- 2 bay leaves
- cumin
- fresh thyme
- 150 ml red wine
- 1 liter of water
INSTRUCTIONS
Place a pot on high heat and pour 1 tbsp. olive oil and the vegetables, and saute for 5 minutes until soft and caramelized.
Remove the vegetables and set them aside.
Place the pot back on the heat and add 1 tbsp. olive oil.
Add the pieces of meat and sauté them until they get a nice color.
When they get a good color, put the vegetables in the pot and add the bay leaves and cumin.
Add the tomato paste and saute for another 2 minutes, until it loses its bitter taste.
Add the wine and let its alcohol evaporate.
Add the chopped tomato and 250 ml of water.
Close the pot with its lid and boil for 1½ hours on low heat.
Transfer the meat together with the sauce to an ovenproof dish.
Preheat the oven to 180°C in the air.
Sauté the barley in a saucepan over medium heat with 3 tbsp. olive oil, until golden.
Transfer the barley to the heatproof dish with the meat and add 750 ml of water and 1 tbsp. olive oil.
Add the thyme and mix with the spoon.
Cover the ovenproof dish with aluminum foil and transfer to the oven.
Bake for 30 minutes.
Remove the aluminum foil and bake for another 15 minutes.
Remove the ovenproof dish from the oven and set aside to cool.
Remove the vegetables and set them aside.
Place the pot back on the heat and add 1 tbsp. olive oil.
Add the pieces of meat and sauté them until they get a nice color.
When they get a good color, put the vegetables in the pot and add the bay leaves and cumin.
Add the tomato paste and saute for another 2 minutes, until it loses its bitter taste.
Add the wine and let its alcohol evaporate.
Add the chopped tomato and 250 ml of water.
Close the pot with its lid and boil for 1½ hours on low heat.
Transfer the meat together with the sauce to an ovenproof dish.
Preheat the oven to 180°C in the air.
Sauté the barley in a saucepan over medium heat with 3 tbsp. olive oil, until golden.
Transfer the barley to the heatproof dish with the meat and add 750 ml of water and 1 tbsp. olive oil.
Add the thyme and mix with the spoon.
Cover the ovenproof dish with aluminum foil and transfer to the oven.
Bake for 30 minutes.
Remove the aluminum foil and bake for another 15 minutes.
Remove the ovenproof dish from the oven and set aside to cool.
