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 translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, oregano, cinnamon, salt, and black pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Once the beef is tender, stir in the orzo pasta. Cover and cook for an additional 10-12 minutes, or until the orzo is cooked and has absorbed some of the liquid.

Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Let it sit for 5 minutes before serving.

Serve hot, garnished with fresh parsley.