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

In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Return the browned beef to the pot. Add the diced tomatoes, beef broth, oregano, thyme, cinnamon, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the beef is tender.

Remove the bay leaf and stir in the orzo pasta. Cover and cook for an additional 10-12 minutes, or until the orzo is cooked and the liquid is mostly absorbed.

Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.