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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.