Save to Pinterest This one-pot creamy beef orzo is the ultimate comfort dinner for busy nights when you crave something hearty and filling with minimum fuss. The silky orzo, rich ground beef, and an array of vegetables come together in one pan for a weeknight meal that tastes like it took hours but is on the table in just over half an hour.
This dish was born out of necessity on a night when groceries were running low and time was tight. My family loved it so much it quickly found a spot in our regular dinner line up. Even my picky eater had seconds.
Ingredients
- Ground beef: choose eighty five percent lean for the best balance of flavor and juiciness
- Yellow onion: finely chopped to melt into the sauce and sweeten the base
- Garlic: adds savoriness and depth opt for fresh over jarred
- Carrot: contributes color and a little sweetness look for firm bright carrots
- Bell pepper: red or yellow brings bright flavor and a hint of tang if possible use one that feels heavy for its size
- Baby spinach: for a pop of green and nutrients fresh is ideal but you can use frozen in a pinch
- Orzo pasta: small rice shaped pasta that cooks quickly and absorbs the sauce seek out good quality orzo for best texture
- Heavy cream: gives the dish its luxurious creaminess use real cream for ultimate results
- Parmesan cheese: adds salty umami richness buy a block and grate it fresh
- Beef broth: low sodium keeps the dish savory without overpowering saltiness
- Dried oregano and thyme: for earthy Mediterranean notes fresh can be used if you have it
- Paprika: boosts warmth and color opt for sweet Hungarian paprika
- Salt and freshly ground black pepper: for balance always taste and adjust as you go
- Olive oil: rounds out the flavors and helps brown everything well use extra virgin if possible
Instructions
- Brown the Beef:
- Heat olive oil in a large deep skillet or Dutch oven over medium high. Add the ground beef and break it up thoroughly with a wooden spoon. Cook for about five minutes until nicely browned with no pink remaining. Carefully drain off excess fat if the pan has a lot.
- Sauté the Vegetables:
- Add finely chopped onion diced carrot and bell pepper to the beef. Sauté for about four to five minutes stirring occasionally so nothing sticks. Wait until the onions look translucent and the veggies are starting to soften. Add the minced garlic pressing it in and cook for another minute just until its fragrance blooms.
- Season Everything:
- Scatter in dried oregano thyme paprika salt and pepper. Stir these seasonings in so they coat all the meat and vegetables and have a moment to toast about one minute. This builds a warm savory base before adding liquid.
- Simmer the Orzo:
- Pour the uncooked orzo into the pan stir to coat it in the flavors then add all the beef broth. Stir well scraping the bottom to prevent sticking. Increase heat to bring the broth to a gentle boil then immediately lower the heat to a simmer. Cover and cook for ten to twelve minutes stirring a couple of times to make sure the orzo cooks evenly and does not clump. The orzo should be tender and most of the liquid absorbed but still slightly saucy.
- Make it Creamy:
- Stir in the heavy cream and grated Parmesan. Mix thoroughly until the cheese melts into the sauce and everything turns silky and creamy. Add the chopped spinach last and cook for two to three minutes until it just wilts from the residual heat.
- Finalize and Serve:
- Taste for salt and pepper and adjust if needed. Serve hot in wide bowls with extra Parmesan over the top if you like. The first bite is irresistibly cozy.
Save to Pinterest My favorite part is the way Parmesan melts into the orzo making every spoonful rich and satisfying. Once when my sister came to visit we ended up eating this right out of the pot gathered around the stove with no plates in sight. Somehow it tasted even better that way.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of broth or milk to loosen the sauce as orzo continues to soak up liquid. I do not recommend freezing creamy orzo the texture can become grainy once thawed.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a lighter spin that still feels hearty. If you need a gluten free version use a rice shaped gluten free pasta. For a vegetarian dish increase the vegetables and add cooked lentils or canned cannellini beans instead of meat. If you only have half and half instead of cream it will work but the dish will be a bit less silky.
Serving Suggestions
This creamy beef orzo holds its own but shines next to a crisp green salad or steamed broccoli. Warm crusty bread is ideal for scooping up every bit of sauce. Sometimes I top with fresh herbs like parsley or basil for a burst of color and freshness.
Cultural and Seasonal Variations
Creamy one pot pasta dishes like this are classic in American home kitchens drawing inspiration from Italian risotto and southern hamburger casseroles. For a summer version try using zucchini corn or fresh cherry tomatoes instead of carrots and bell pepper. In winter mushrooms and peas make it heartier still. This base recipe adapts beautifully to what is in season and on hand.
Save to Pinterest Although this recipe is best fresh you can make the beef and vegetable base ahead freeze it and finish the orzo and cream step the day you serve. Cool the beef veggie mix completely before freezing in a zip bag. When ready to cook thaw overnight then reheat add the orzo and proceed as usual. This saves time while keeping the sauce creamy.
Common Recipe Questions
- → Can I use a different type of meat?
Yes, ground turkey or chicken can be substituted for beef to create a lighter flavor without sacrificing heartiness.
- → Is orzo the only pasta option?
Orzo works best for texture, but small pasta varieties like ditalini or small shells can also be used in this dish.
- → How do I add more vegetables?
Additional vegetables such as mushrooms or peas can be sautéed with the onion and carrot, making the dish even more nourishing.
- → What can be done to make it spicier?
Add red pepper flakes or finely diced chili pepper to the skillet with other seasonings for an extra kick.
- → Is it suitable for meal prepping?
Absolutely. Store leftovers in the refrigerator; reheat gently with a splash of broth or cream to restore creaminess.
- → How do I ensure the orzo doesn't stick?
Stir the orzo occasionally while simmering, and make sure enough liquid covers the pasta during cooking.