Egyptian Orzo Beef Casserole

Step 1: Start butter and oil in Dutch oven and heat on medium heat.

Step 2: Once it sizzles, add the heavily seasoned beef cubes in batches and brown them until they are nicely seared and have a crust.

Step 3: Add the 7 spice mix, (they used a heavier hand, season to taste) chopped onions and garlic

Step 4: Brown lightly.

Step 5: Add hot water, bouillon (they did use) and let the meat cook for two and half hours until the beef cubes are fork tender and If the water runs low, add some during the cooking.

Step 6: Meanwhile, toast orzo by cooking in pan with heated oil, brown don't burn.

Step 7: When the meat is fully cooked and the broth is reduced, add the toasted orzo, the tomato juice, and tomato paste.

Step 8: Stir to dissolve the tomato sauce and paste.

Step 9: Let the orzo boil for no more than 3 minutes until it is cooked al dente.

Step 10: Avoid overcooking the orzo.

Step 11: Add more water if needed, the orzo is still going to be cooking.

Step 12: Toss in parsley and oregano.

Step 13: They poured into 9x13 casserole but why?

Step 14: Arrange slices of tomatoes on top of the dish, drizzle some oil on top of the tomatoes.

Step 15: Bake in a preheated oven 375 degrees F for 30 minutes.