Beef Stew with Orzo

After a really long day at work, it's nice to come home to good comfort food, like this stew. I usually make it a day in advance because it takes awhile to cook. By the time I get home from work, all I have to do is make the orzo.

1 lb. beef (I've used top round, shoulder, chuck; whatever you have)
2 cloves garlic, minced
1c. diced carrots
1c. diced celery
1c. diced onion
4c. chicken broth
1 Tbsp. olive oil
1 tsp. Worshistire sauce
a few sprigs of fresh Rosemary
1 tsp. allspice
salt
pepper

1 c. orzo or rice, cooked according to package instructions.


Cover meat with Worshistire sauce. Set aside.

In a dutch oven or other large pot, heat olive oil on medium heat. Sautee garlic for 2 minutes, then add the onions, carrots, and celery. Allow vegetables to cook until softened, about 7 minutes. Add beef to pot and brown on all sides. Once beef is browned, add the chicken broth, allspice, rosemary, and salt and pepper to taste.

Allow the mixture to simmer until beef is fork tender. For 1 lb meat, this usually takes about 90 minutes. Serve with broth over orzo or rice.