Brown the beef

• Heat the olive oil in a large pot over medium-high heat.
• Brown the beef chunks on all sides until nicely caramelized, then remove and set aside.

Sauté onion and garlic

• In the same pot, add the onion, adding a little more olive oil if needed.
• Sauté until softened, then add the garlic and cook briefly.

Cook the tomato paste

• Add the tomato paste and cook, stirring continuously, to develop a deeper flavour.

Deglaze with wine

• Return the beef to the pot.
• Pour in the red wine and let it simmer until the alcohol evaporates.

Add tomatoes and spices

• Add the crushed tomatoes, bay leaf, allspice berries, cinnamon stick, salt and pepper.
• Stir everything together.

Slow cook the beef

• Pour in the hot water, just enough to cover the beef.
• Cover and simmer over low heat until the beef is tender and melt-in-the-mouth.

Toast the orzo

• Heat the olive oil in a small pan.
• Add the orzo and toast, stirring constantly, until lightly golden so it stays separate.

Bake

• Preheat the oven to 180 °C.
• Transfer the beef and all the sauce to a baking dish or clay pot, add the toasted orzo and stir gently, adding a little hot water if needed so the orzo is well covered.
• Bake, stirring once halfway through.

Rest and serve

• Remove from the oven while the orzo is still slightly saucy.
• Let it rest before serving.
• Top with freshly grated kefalotyri.