In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced beef, seasoning it gently with salt. Brown the beef for 8 to 10 minutes, turning occasionally until it develops a rich, deep color. Once done, remove the beef from the pot and set it aside.

Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the chopped onion and minced garlic, sautéing for about 4 to 5 minutes until the onion is translucent and garlic is fragrant.

Pour in the red wine, stirring well to deglaze the pot. Simmer for 1 to 2 minutes until most of the wine evaporates.

Stir in the tomato paste, crushed tomatoes, nutmeg, bay leaves, and cinnamon stick. Pour in the chicken stock and return the browned beef to the pot, bringing to a gentle boil.

Once boiling, reduce the heat to low, cover, and let simmer for about 45 minutes, stirring occasionally.

Remove the bay leaves and cinnamon stick. Stir in the orzo, cooking uncovered for an additional 15 to 20 minutes until tender.

Stir in the grated Kefalotyri or Parmesan cheese, adjusting seasoning with salt and pepper. Serve hot, topped with extra cheese if desired.