Traditional Yuvetsi with Braised Beef and Orzo

Preheat oven to 350 deg F (175 deg C).

Heat olive oil in a Dutch oven or heavy clay pot over medium-high heat. Add the beef cubes and sear until deeply browned on all sides, about 5-7 minutes. Remove beef and set aside.

Add the diced onion to the same pot, sautéing until soft and translucent, about 5 minutes. Stir in the crushed tomatoes, cinnamon stick, and a splash of water or beef stock, scraping up the browned bits from the bottom.

Return the beef to the pot, cover, and braise in the oven for 60 minutes until the meat is tender.

Remove the lid, stir in the dry orzo, and add enough hot water to just submerge the pasta. Cover and return to the oven for 15-20 minutes, or until the orzo is al dente and has absorbed most of the liquid, creating a thick, velvety sauce.

Fold in the fresh spinach during the last 2 minutes of cooking until just wilted.

Serve hot, garnished with a sprinkle of fresh parsley and a dash of cinnamon for aroma.