To begin, preheat your oven to 180°C (350°F). Take a large, heavy bottomed pot or Dutch oven, add the olive oil, and heat over medium-high. Once hot, add the beef or lamb chunks, browning them on all sides for 5–6 minutes. This step seals in the juices and builds flavour.

Add the chopped onion, garlic, and diced carrot to the pot with the beef or lamb. Sauté for 4–5 minutes until the vegetables soften and the onion becomes translucent, stirring frequently to prevent burning.

Sprinkle in the ground cinnamon, allspice, salt, and black pepper, stirring well to coat the meat and vegetables with the spices. Let the spices cook for 1 minute to release their fragrance.

Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits stuck to the bottom. Allow the wine to simmer for 2–3 minutes until reduced by half. This deepens the stew's flavour and balances acidity.

Add the crushed tomatoes and broth, stirring to combine. Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven. Cook for 1.5–2 hours if using beef or 1.25–1.5 hours if using lamb, or until the meat is tender and flavours meld.

Remove the pot from the oven and carefully stir in the orzo pasta, ensuring it’s evenly distributed in the sauce. Add a bit more broth if the mixture appears too thick, as the orzo will absorb liquid while cooking.

Return the pot to the oven, uncovered, and cook for an additional 20–25 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir halfway through to prevent the orzo from sticking to the bottom.

Once cooked, remove the pot from the oven. Let the Youvetsi rest for 5 minutes before serving. Garnish each serving with grated Kefalotyri or Parmesan cheese and a sprinkle of fresh parsley. Serve warm, accompanied by crusty bread to soak up the rich, flavourful sauce.