In a heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the diced beef, seasoning it with salt, and sear for about 8-10 minutes, turning occasionally until browned on all sides. Once nicely caramelized, remove the beef from the pot and set it aside.

In the same pot, add the remaining olive oil along with the chopped onions and minced garlic. Cook for 4-5 minutes over medium heat, stirring frequently until the onions are translucent and fragrant.

Pour in 1 cup of red wine to deglaze the pot, scraping up any brown bits left from the seared beef. Let it simmer for 1-2 minutes.

Stir in 2 tablespoons of tomato paste and 1 can of crushed tomatoes alongside ground nutmeg, 2 bay leaves, and a cinnamon stick. Mix well to combine all the ingredients.

Next, add 4 cups of chicken stock and return the seared beef to the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes.

After 45 minutes, uncover the pot and remove the bay leaves and cinnamon stick. Stir in 1 cup of orzo and allow it to cook for an additional 15-20 minutes.

Once the orzo is cooked, mix in grated Kefalotyri or Parmesan cheese, stirring until melted and combined. Taste and adjust the seasoning with salt or pepper as needed.

Ladle the stew into bowls, topping with extra cheese if desired, and sprinkle fresh herbs like parsley or basil before serving.