Youvetsi (Greek Baked Orzo with Beef)

Instructions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper; moisture on the meat's surface will steam instead of brown.
2. Heat half the olive oil in a heavy Dutch oven or deep braising pot over medium-high heat. Brown the meat in batches, turning to color all sides, about 3 minutes per side, then transfer to a plate. Do not crowd the pot, or the meat will steam rather than sear.
3. Add the remaining olive oil to the same pot and lower the heat to medium. Add the onion and carrot and cook for about 5 minutes, until softened, then stir in the garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for a minute or two, stirring constantly, to deepen its flavor and cook off the raw edge.
5. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot, and let it bubble for a minute until the sharp alcohol smell fades.
6. Return the browned beef and any collected juices to the pot. Add the crushed tomatoes, cinnamon stick, bay leaves, sugar, and enough stock to fully submerge the meat.
7. Bring to a gentle simmer, then cover and cook on low heat for 1½ to 2 hours, stirring occasionally and adding a splash of water or stock if the sauce reduces too much, until the meat is fork-tender.
8. Once the meat is tender, taste the braising liquid and adjust the seasoning with salt and pepper. Discard the cinnamon stick and bay leaves.
9. Preheat the oven to 350°F (175°C). Check the liquid level in the pot: you want roughly 3 cups of liquid for every cup of orzo you are about to add, since the pasta will absorb most of it as it bakes. Top up with hot stock or water if the sauce looks thin on liquid.
10. Stir the orzo directly into the pot with the meat and sauce, making sure the pasta is submerged. If your pot is not ovenproof, transfer everything to a large baking dish first.
11. Cover and bake for 20 to 25 minutes, then uncover and bake for another 10 to 15 minutes, until the orzo is just tender and most of the liquid has been absorbed into a thick, saucy consistency.
12. Remove from the oven and let the youvetsi rest, uncovered, for 10 minutes; the orzo will continue to soak up liquid as it sits, so it should still look a little saucy when you pull it from the oven.
13. Give everything a gentle stir to loosen the orzo from the bottom of the dish before serving.
14. Spoon into bowls and finish each portion with a generous grating of kefalotyri or Parmesan and a scattering of chopped parsley.