Step 1: Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
Step 2: Brown the beef in batches to ensure a good sear on all sides. Remove the beef and set aside on a plate.
Step 3: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
Step 4: Pour in the red wine to deglaze the pot, scraping up all the brown bits from the bottom.
Step 5: Add the crushed tomatoes, beef broth, cinnamon stick, allspice, bay leaf, and the browned beef back into the pot. This is the foundation of your greek beef orzo pasta.
Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes, or until the beef is tender.
Step 7: Stir in the orzo pasta. If the liquid has reduced too much, add another 1/2 cup of broth or water.
Step 8: Cover and cook for another 12-15 minutes, stirring occasionally to prevent the greek beef orzo pasta from sticking to the bottom, until the orzo is al dente.
Step 9: Remove the cinnamon stick and bay leaf. Let the dish rest for 5 minutes before serving with fresh parsley and feta cheese.