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Beef and Orzo Skillet Recipe

Beef and Orzo Skillet Recipe

Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! —Margie Williams, Mt. Juliet, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:5 servings


  • 1 cup halved fresh mushrooms
  • 2 celery ribs, thinly sliced
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 2 cups cubed cooked beef brisket
  • 1 cup beef broth
  • 3/4 cup uncooked orzo pasta
  • 1/2 cup barbecue sauce
  • 1 teaspoon dried oregano


  • 1. Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Yield: 5 servings.

Nutritional Facts

1-1/2 cup equals 368 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 946 mg sodium, 48 g carbohydrate, 3 g fiber, 25 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.