Season the meat liberally with salt and pepper and brown in your cast iron skillet.
Place the meat in the slow cooker and top with tomato sauce and red wine. Add cinnamon stick, bay leaf, sugar, oregano, and garlic.
Cover and cook on low for 8 hours.
Boil orzo and cook to al dente. Drain and top with Beef Stifado from the slow cooker. The meat should fall apart, fork tender. Serve with a hunk of cool, crumbly feta cheese and a fresh garnish of parsley.