Begin by heating 2 tablespoons of olive oil in a large, oven-safe pan over medium-high heat. Season your beef with salt and pepper, then add it to the pan, browning each side for about 2-4 minutes until a rich golden crust forms. Once browned, transfer the beef to a plate and set aside.

In the same pan, add one diced onion and sauté it until it softens, approximately 5 minutes. If desired, mix in a shredded carrot for added sweetness, followed by minced garlic and tomato paste. Stir the mixture for an additional minute.

Turn the heat to medium-high, then pour in one cup of red wine (or beef broth) to deglaze the pan. Scrape up all the flavorful browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes until it reduces slightly.

Lower the heat to medium and return the browned beef to the pan. Add 2 cups of broth, one can of crushed tomatoes, and sprinkle in your spices. Stir everything together until well combined.

Choose your preferred cooking method: stovetop (simmer for 2-4 hours), oven (275°F for 2-4 hours), or slow cooker (LOW for 8-10 hours or HIGH for 4-6 hours).

Once the beef is done cooking, add 1 cup of orzo pasta into the pot. For stovetop, bring back to boil and cook for about 10 minutes; for oven/slow cooker, cook for 10-15 minutes.

Remove the bay leaves, adjust seasoning as needed, and serve hot, garnishing with fresh herbs or cheese if desired.