Dinner recipe · from the recipe book

Greek Lemon-Oregano Beef, Orzo-Style Couscous and Spinach Soup

Name: Greek Lemon-Oregano Beef, Orzo-Style Couscous and Spinach Soup
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (550 g) Boneless beef chuck, trimmed and cut into 3/4-inch cubes; 1½ tbsp (20 g) Olive oil; 1½ medium (160 g) Yellow onion, diced; 2 stalks (80 g) Celery, diced; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Ground cinnamon; 14½ oz (411 g) Diced tomatoes, canned; 4 cups (880 g) Reduced-sodium beef broth; 1½ cups (360 g) Water; ¾ cup (100 g) Bulgur, dry; 5 cups loosely packed (150 g) Baby spinach; 2 tbsp (30 g) Lemon juice; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper; ⅓ cup crumbled (60 g) Feta cheese, crumbled; 2½ tbsp chopped (10 g) Fresh parsley, chopped

Tender braised beef chuck in a bright, brothy tomato base with cinnamon, oregano and lemon, finished with silky spinach, chewy bulgur and a sprinkle of salty feta.

Dutch oven
2 hr 15 min · 35 min hands-on
Serves 4
Mediterranean

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb550 gBoneless beef chucktrimmed and cut into 3/4-inch cubes
1½ tbsp20 gOlive oil
1½ medium160 gYellow oniondiced
2 stalks80 gCelerydiced
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
2 tsp2 gDried oregano
½ tsp1 gGround cinnamon
14½ oz411 gDiced tomatoes, canned
4 cups880 gReduced-sodium beef broth
1½ cups360 gWater
¾ cup100 gBulgur, dry
5 cups loosely packed150 gBaby spinach
2 tbsp30 gLemon juice
¼ tsp2 gSalt
½ tsp1 gBlack pepper
⅓ cup crumbled60 gFeta cheesecrumbled
2½ tbsp chopped10 gFresh parsleychopped

Steps

Before you start, dice the onion and celery, mince the garlic, cube the beef chuck, crumble the feta and chop the parsley.
Pat the beef dry and season it with the salt and black pepper.
Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in two batches, about 4 minutes per batch, and move it to a plate.
Lower the heat to medium, add the onion and celery and cook 5 minutes until soft. Add the garlic and cook 30 seconds.
Stir in the tomato paste, oregano and cinnamon and cook 1 minute until the paste darkens.
Add the canned tomatoes, beef broth and water, scraping up the browned bits, then return the beef and its juices to the pot.
Bring to a boil, cover, reduce to a gentle simmer and cook about 1 1/2 hours, until the beef is fork-tender.
Stir in the bulgur and simmer uncovered 12 to 15 minutes until tender.
Stir in the spinach until just wilted, about 1 minute, then stir in the lemon juice.
Ladle into bowls and top with the feta and parsley.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Greek Lemon-Oregano Beef, Orzo-Style Couscous and Spinach Soup

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