Sear the Beef:

Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides for about 5 minutes. Remove and set aside.

Sauté Aromatics:

In the same pot, add the chopped onion and garlic. Sauté until soft and fragrant, about 3 minutes.

Simmer the Stew:

Return the beef to the pot. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, allspice, salt, and pepper. Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours, stirring occasionally.

Cook the Orzo:

Preheat oven to 180°C (350°F). Transfer the stew to a baking dish or keep it in an oven-safe pot. Stir in the orzo and bake uncovered for 20-25 minutes, until the orzo is tender and has absorbed most of the liquid.

Serve:

Sprinkle with grated cheese and chopped parsley. Serve warm with crusty bread.