Traditional Giouvetsi with Orzo

1. In a large pot that can also go into the oven, add the olive oil and heat it well. Meanwhile, pat the meat dry with kitchen paper.
2. Once the oil is hot, add the meat in 3 batches. Brown well on one side for about 2 minutes, turn, and brown for another 1–2 minutes. Remove each batch to a plate and repeat with the remaining meat.
3. Remove all the meat from the pot. In the same oil, sauté the onion until softened. Add the garlic and tomato paste and stir well on the bottom of the pot until the tomato paste releases its aromas.
4. Deglaze with the wine and let the alcohol evaporate completely.
5. Return the meat to the pot and add the grated tomato, cinnamon stick, allspice, bay leaf and sugar. Stir well and pour in the 2 liters of hot water, making sure the meat is fully covered.
6. Cover the pot and simmer gently for about 2 hours, until the meat is very tender and the sauce has thickened. If there is too much liquid, uncover the pot and simmer for about 20 minutes more.
7. Preheat the oven to 180°C (356°F), fan setting. Add the salt, pepper and the orzo to the pot and stir well.
8. If your pot is not oven-safe, transfer everything to a baking dish and then add the orzo.
9. Pour in the 1.5 liters of hot water, stir, and bake uncovered for 30 minutes, stirring once halfway through.
10.  The giouvetsi is ready when the orzo is creamy and the sauce is rich and juicy, not dry.
11. Remove from the oven, cover loosely and let it rest for 10 minutes. Serve hot with plenty of grated cheese and a little chopped parsley.

Tip:
If there is leftover giouvetsi, dissolve one beef stock cube in 1–2 cups of hot water (depending on the amount left) and add it to the dish. Stir gently, heat through, and serve.