Classic Greek Giouvetsi with Beef and Orzo

Method

1. Pat the beef pieces dry with paper towels.
2. Heat the olive oil in a large pot over medium-low heat. Add the chopped onions and carrots and sauté for 5 minutes. Increase the heat to high, add the beef, and brown on all sides until crusty.
3. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and let it evaporate. Add the canned tomatoes, sugar, cinnamon stick, a generous pinch of salt and pepper, and enough water to just cover the meat.
4. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, until the beef is tender. Stir occasionally and add a splash of water if the sauce becomes too thick.
5. Meanwhile, heat a separate pan with 3 tablespoons of olive oil. Add the orzo and sauté, stirring constantly, until it turns golden.
6. When the meat is ready, remove the cinnamon stick. Transfer the meat and sauce to a large baking dish. Add the toasted orzo and mix well.
7. Pour in enough water to just cover the pasta (about 3 cups of liquid per 1 cup of orzo).
8. Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F for 30 minutes. Remove the foil, add a little water if it looks dry, and bake for another 15 minutes.
9. Serve hot, sprinkled with grated kefalotyri or feta cheese.