Sear the Beef. Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry with paper towels and season generously with salt and pepper.

Add the beef in batches, searing each side until golden brown. Avoid overcrowding the pan to ensure the meat browns properly. Once browned, transfer the beef to a plate and set aside.

Prepare the Base Sauce. In the same pot (don’t clean it — the browned bits add flavor), lower the heat to medium. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.

Add the minced garlic and cook for another 30 seconds, just until aromatic. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor and reduce its sharpness.

Build the Sauce. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the cinnamon stick, bay leaves, ground allspice, and sugar if using. Stir to combine everything into a rich, spiced sauce.

Simmer the Beef. Return the seared beef (and any juices from the plate) to the pot. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens beautifully.

Add the Orzo. Preheat your oven to 375°F (190°C). Add the orzo directly into the sauce, stirring gently to distribute evenly. Add a bit more hot water or broth if the mixture seems too thick — the orzo will absorb quite a bit of liquid.

If your pot is oven-safe, transfer it directly into the oven. Otherwise, move everything into a baking dish. Bake uncovered for 20–25 minutes, stirring once or twice, until the orzo is tender and creamy.

Finish and Serve. Remove the cinnamon stick and bay leaves. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, sprinkled with freshly grated Kefalotyri or Parmesan and chopped parsley.