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Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the beef, in 3 batches, for about 3 minutes each batch, turning occasionally, until browned. Transfer to a slow cooker.
Reduce heat to medium. Heat the remaining 1 tbsp oil in the pan and cook the onion, carrot and celery, stirring occasionally, for 4 minutes or until lightly browned. Add the garlic and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute.
Add the wine, scraping to dislodge any bits that have cooked onto the base of the pan and simmer for 2 minutes. Stir in the tomatoes and stock and bring to a simmer. Pour the tomato mixture over the beef in the slow cooker. Add the bay leaf, cinnamon stick and cloves. Cover and cook on Low for 8 hours or until the beef is very tender. Season. Sprinkle with parsley and serve with risoni.