1. Brown the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.

2. Sauté the Vegetables

Reduce the heat to medium and add the remaining olive oil. Sauté the chopped onion and diced carrots until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

3. Build the Base of the Sauce

Stir in the tomato paste, coating the vegetables for an added depth of flavor. Pour in the red wine, if using, and deglaze the pot by scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

4. Simmer the Beef

Return the browned beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, oregano, cinnamon (if using), and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the sauce thickened.

5. Add the Orzo

Once the beef is tender, preheat the oven to 375°F (190°C). Stir in the orzo pasta and 1 ½ cups of hot water or additional stock. Mix well to ensure the orzo is evenly distributed and submerged in the sauce.

6. Bake to Finish

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, stirring once halfway through to prevent the orzo from sticking. Check for doneness; the orzo should be tender and have absorbed most of the sauce.

7. Garnish and Serve

Remove the pot from the oven and sprinkle the grated cheese over the top. Let it rest for 5 minutes before serving. Garnish with fresh parsley or dill and serve warm, with extra cheese on the side if desired.