Greek Beef and Tomato Stew with Orzo (Giouvetsi) | Christopher Kimball’s Milk Street | Recipes, TV a

Ingredients

• 1 large yellow onion, peeled
• 1 pound ripe tomatoes, halved
• 6 medium garlic cloves, peeled
• 4 tablespoons extra-virgin olive oil, divided
• 3 pounds boneless beef short ribs, trimmed, cut into ½- to ¾-inch chunks and patted dry
• 3 tablespoons tomato paste
• 1 tablespoon sweet paprika
• 1 teaspoon dried oregano
• 1 cup dry white wine
• 3 bay leaves
• 3 -inch cinnamon stick
• ¼ teaspoon grated nutmeg
• Kosher salt and ground black pepper
• 12 ounces (about 1½ cups) orzo pasta
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 ounces feta or ricotta salata cheese, shredded (1 cup)