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Brown the beef in olive oil until nicely caramelised. Set aside. Repeat.
In the same pot, sauté onion until soft. Add garlic and cook for another 30 seconds.
Stir in tomato paste and cook 1 minute.
Add the beef back, pour in red wine and let it simmer for 1-2 minutes until the alcohol evaporates.
Add tomatoes, spices, salt, pepper and hot water.
Cover and simmer 1–2 hours until beef is tender. (For extra tender, melt-in-your-mouth beef, cook for up to 2 hours)
Toast orzo in olive oil for 1–2 minutes.
Add everything to a baking dish and bake at 180°C (350°F) for 18–20 minutes, stirring once halfway through. (add more hot water if needed)
Rest 10 min, top with kefalotyri and serve.