Heat olive oil in a large pot over medium heat. Add the beef stew meat and brown on all sides.

Once the beef is browned, add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.

Stir in the tomato paste and cook for another minute to enhance the flavors.

Add the crushed tomatoes and your choice of water or beef broth to the pot.

Add the cinnamon stick or ground cinnamon, bay leaf, salt, and pepper. Stir to combine, then bring to a simmer.

Let the soup simmer uncovered for 25-30 minutes, allowing the flavors to meld.

Stir in the orzo and cook for an additional 10 minutes, stirring often. If the soup appears too thick, add more broth as needed.

Once the orzo is tender and the soup has thickened, remove it from heat. Discard the bay leaf and cinnamon stick, then garnish with fresh parsley. Allow to sit for a few minutes before serving for the best flavor.