In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, oregano, cinnamon, salt, and pepper. Bring to a simmer.

Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth if needed.

Once the beef is tender, stir in the orzo pasta and cook uncovered for an additional 10-12 minutes, or until the orzo is al dente.

Remove from heat and stir in the grated Parmesan cheese. Let it sit for a few minutes before serving.

Garnish with fresh parsley before serving.