Ingredients
1kg beef chuck, chopped into 2x2cm pieces
2 tbsp olive oil (or to taste)
1 brown onion, diced
2 sticks celery, thinly diced
1 large carrot, thinly diced
3 cloves garlic, finely minced
1/2 cup dry red wine (merlot or cabernet sauvignon work)
400g can chopped tomatoes
2 tsp tomato paste
1 tbsp oregano
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp brown sugar
2 cups beef stock (liquid or 1 cube disolved in 2 cups water)
Additional 800mL water
1 1/2 cups Orzo
Grated parmesan or grana padano cheese to serve (optional)

Instructions
1. Dice meat into 2cm x 2cm pieces and season with salt and pepper.

2. Peel and dice the onion and mince the garlic.

3. On a medium-high heat, heat 1 tbsp olive oil in a dutch oven. Add the beef in batches and sear on all sides until it starts develop a golden brown colour. Leave on a plate to rest.

4. Add the remainder of the oil and the onions, saute for about 5 minutes or until it becomes soft and translucent. Add the garlic and cook for a further minute, stirring. Stir through the tomato paste.

5. Add the red wine, the alcohol will boil off and this will deglaze the bottom of the pan and incorporate the flavour from the beef and onions into the dish!

6. Add the chopped tomatoes, oregano, cinnamon, nutmeg, sugar, 2 cups beef stock, 800mL water and beef. Stir to combine.

7. Cover, bring to a simmer and cook on a low heat for appropximately 1 hour. Halfway through, pre-heat the oven to 180° celcius.

8. Add the orzo to the pan and stir through. Pop in the oven and bake, uncovered, for about 20-25 minutes until the orzo is soft and cooked through.

Serve with cheese (optional) and enjoy this soul-warming dish!