February 22, 2018recipesfromkate

Greek Black-Eyed Pea and Orzo Stew

This stew is filled with black-eyed peas, beef, vegetables and pasta that are seasoned with lots of savory spices. It’s so yummy! And it’s easy to make too.

Cinnamon, cumin, coriander and oregano add a great variety of flavors that are so delicious together. Their combination creates sweet, savory, pungent and fresh flavor components that enhance and harmonize the flavors of all the ingredients.

I have specified to use Greek oregano in the recipe but oregano from anywhere in the Mediterranean should produce a similar taste profile. If you all you have is Mexican oregano you can use that too but since it’s from a different plant it will produce a bit of a different taste; a bit less savory with more citrus notes.

This warms up really well so it can be made ahead and warmed up on demand. It’s great to make on the weekend for the upcoming week. I hope you enjoy it as much as we do!

Greek Black-Eyed Pea and Orzo Stew
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Greek Black-Eyed Pea and Orzo Stew

Delicious beef, pasta and vegetable stew seasoned with oregano, cumin and cinnamon.

Servings: 12 cups
Ingredients
  • 1 pound ground beef
  • ½ teaspoon ground black pepper
  • 1 onion, diced or 2 tablespoons dried onion flakes
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced or 1 tablespoon dried minced garlic
  • 1 ½ tablespoons dried Greek oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1- 6 ounce can tomato paste
  • ½ pound black-eyed peas, cooked or 2- 15 ounce cans, drained and rinsed
  • 1 cup uncooked orzo
  • 8 cups chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
Instructions

  1. In a large Dutch oven (at least 6 quarts), add the beef, black pepper, onion, celery and carrots with a little extra virgin olive oil and cook over medium heat until the beef is done.    

  2. Add the garlic and oregano and cook about 2 minutes, stirring frequently.

  3. Add the cumin, cinnamon, coriander, and tomato paste and cook a couple more minutes, stirring frequently.

  4. Add the black-eyed peas and chicken stock and bring to a simmer.

  5. Add the orzo and continue to simmer until it’s tender (about 15 minutes), stirring frequently.

  6. Stir in the lemon juice and sugar.

  7. Salt to taste.