In a pot over high heat, sauté the beef with a little olive oil until browned, then add the onion and garlic. Next, deglaze with the wine, allowing the alcohol to evaporate.

Add the remaining ingredients, 2 cups of hot water, and let it simmer for about 90 minutes until the meat is tender. (The time is indicative and depends on the meat.)

Toast the orzo with 1-2 tablespoons of olive oil in a pan, stirring it.

Transfer the contents of the pot to a baking dish or individual clay pots, remove the bay leaf, and add the orzo.

Pour in 3-4 cups of hot water, stir, and bake for about 20-30 minutes at 350°F. During baking, if the orzo absorbs the liquid, add a little more hot water.

Serve with: grated Parmesan or kefalotyri cheese