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Heat the oil in a large oven safe pan over medium-high heat, add the beef, seasoned with salt and pepper to taste, and brown, about 2-4 minutes per side, before setting aside.
Add the onion and cook until tender, about 5 minutes.
Add the carrot and cook for a minute.
Add the garlic and tomato paste, mix and cook for a minute.
Add the wine and deglaze the pan, scraping up and brown bits off of the bottom of the pan with a wooden spoon as the wine sizzles.
Add the broth, tomatoes, cinnamon, allspice, nutmeg, bay leaves, and beef, mix and either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Mix in the orzo and either: (1) bring to a boil and cook until the orzo is tender, about 10 minutes; OR (2) cover, return to the oven and cook, covered, until the orzo is cooked, about 10-15 minutes; OR (3) cook on HIGH, covered, until the orzo is cooked, about 10-15 minutes.
Remove the bay leaves and enjoy!