Hearty Greek Manestra

why make this recipe

Greek Manestra is a warm, rustic one-pot comfort dish that blends tender beef and orzo with bright tomato and warming cinnamon notes. It’s simple to prepare, makes great leftovers, and showcases Mediterranean flavors without needing many specialty ingredients.

introduction

Manestra (also called mancetra or manestra) is a traditional Greek orzo stew. In this version, beef stew meat slow-simmers with tomatoes, cinnamon, and bay leaf until rich and fragrant, then orzo is stirred in for a satisfying, slightly creamy finish. The result is homestyle comfort that’s both familiar and distinctively Greek.

how to make Greek Manestra

This recipe is straightforward: brown the beef, build a tomato-scented broth, simmer to develop flavor, and finish by cooking the orzo directly in the sauce so it absorbs all the savory juices. Keep the heat moderate when adding the orzo and stir often to prevent sticking and ensure even cooking.

Ingredients :

• 1 lb beef stew meat, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 cup orzo
• 2 ½ cups water or beef broth
• 1 cinnamon stick or ¼ tsp ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Heat olive oil in a large pot and brown the beef on all sides.
2. Add chopped onion and garlic; sauté until soft.
3. Stir in tomato paste; cook for 1 minute. Add crushed tomatoes and broth.
4. Season with cinnamon, bay leaf, salt, and pepper. Simmer for 25–30 minutes.
5. Stir in orzo and cook for 10 minutes, stirring often. Add more broth if needed.
6. Once orzo is tender and sauce thickens, remove from heat and garnish with parsley.
7. Let sit a few minutes before serving for best texture.
   
   

how to serve Greek Manestra

Serve hot in shallow bowls with a sprinkling of fresh parsley and an extra drizzle of good olive oil. It pairs nicely with a simple green salad, crusty bread, or a wedge of lemon to brighten the dish. For a richer finish, offer crumbled feta or grated kefalotyri at the table.

how to store Greek Manestra

Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

tips to make Greek Manestra

• Brown the beef well for deeper flavor; don’t crowd the pan. Work in batches if necessary.
• Use beef broth in place of water for a richer base.
• If the orzo absorbs too much liquid and the mixture becomes dry, add hot broth a little at a time until the desired consistency is reached.
• Remove the cinnamon stick before serving; if using ground cinnamon, add sparingly and taste as you go.
• Stir frequently once the orzo is added to prevent sticking and ensure even cooking.

variation (if any)

• Make it with lamb or chicken instead of beef for a different protein profile.
• For a vegetarian version, omit the meat and use mushrooms or hearty beans plus vegetable broth; add a splash of soy sauce or miso for umami depth.
• Swap orzo for short pasta like ditalini or small shells, adjusting cooking time as needed.

Conclusion

For a deeper dive into traditional preparations and variations of this comforting Greek orzo stew, see Manestra (simple Greek orzo comfort food).