Preparation time: 1hr 30mins
1kg of chuck beef cut into cubes
1 large onion
4 garlic cloves
2 fresh tomatoes grated
4 bay leaves
1 glass of red wine
1/3 of a tin of Kyknos tomato paste dissolved in 1lt of hot water
Beef or chicken stock (optional)
4-6 all spice berries
200g Kefalotyri cheese
250ml extra virgin olive oil
Salt & pepper
Finely chop and then sautee the onion in about 50ml of olive oil for about 5mins under medium heat. Add the meat, and make sure its browned from all sides. Once the meat is nicely coloured, add the wine and cook till it evaporates. Add the garlic cloves chopped roughly, the tomatoes and the rest of the spices. Stir and let it come to boil, then add the dissolved tomato paste, cover and let the food simmer for 30mins. Add as much salt and pepper, as you like.
Transfer the food into an oven-proof clay pot with a lid. Add the orzo and stir well so the orzo is evenly distributed in the pot, and covered with the tomato sauce. Add the rest of the olive oil. If it looks a little too dry add a bit more water or stock. Cover and cook in a preheated oven at 160-170C for another 30mins. Uncover and add the grated kefalotyri cheese, stir well so it goes everywhere. Return the pot in the oven for approximately 10mins till its crispy on the surface and bubbly. Then its ready to eat!