Begin by cutting the chuck roast into bite-sized cubes, approximately 1-inch pieces. In a mixing bowl, combine the beef with red wine, minced garlic, olive oil, oregano, salt, and pepper. Allow the meat to marinate for at least 30 minutes.

In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Once sizzling, add the marinated beef cubes in batches. Sauté for about 5–7 minutes until browned on all sides.

Once the beef is browned, reduce the heat to medium and add diced tomatoes to the pot. Pour in beef broth along with bay leaves, bringing the mixture to a gentle simmer. Cook for 15–20 minutes, stirring occasionally.

Stir in the orzo pasta, ensure it’s evenly distributed. Increase heat slightly and let it boil. Cover and cook for an additional 10–12 minutes, or until the orzo is tender.

Check for seasoning, adjust with salt and pepper. Remove the bay leaves and fold in freshly chopped parsley. Let the dish rest for 5 minutes before serving.

Spoon the Beef Giouvetsi into warm bowls, garnish with more parsley or crumbled feta cheese, if desired. Serve with crusty bread or a side salad.