1-First, pat the meat dry and brown it in half a cup of olive oil along with the sautéed onions and carrots in a large pot over medium heat for about 5-7 minutes. This step builds a flavorful base for your beef stew.

2-Next, stir in the tomato paste and cook it briefly for 1-2 minutes to deepen the taste.

3-Then, add the red wine and let it evaporate for a few minutes, scraping up any bits from the pot. Pour in the chopped tomatoes, sugar, cinnamon stick, salt, pepper, and enough water to cover the meat, then simmer on low heat for about 45 minutes until the beef is tender. Meanwhile, sauté the orzo in 3 tablespoons of olive oil until it’s golden brown, which takes around 3-4 minutes.

4-Combining and Baking: Once the meat is ready, remove the cinnamon stick and combine the meat mixture with the sautéed orzo in an oven-safe dish. Add enough liquid to just cover the pasta, following a ratio of about 3 cups of liquid per 1 cup of orzo for the best results. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes, then uncover and bake for another 15 minutes, adding a splash of water if needed to maintain moisture.

5-Finally, serve the dish topped with 100g of grated kefalotyri or feta cheese for a creamy finish. This method ensures the orzo absorbs the flavors perfectly, making it a hit for food enthusiasts and busy professionals alike. Remember to let it rest after baking for the best texture, as per key tips for this traditional recipe.