Preheat oven to 300°F. Season the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Set aside.
In a Dutch oven over medium-high heat, cook the onions with olive oil, sugar, and the remaining 1/2 teaspoon salt until browned and softened (about 10–12 minutes).
Add tomato paste, garlic, cumin, and allspice, cooking for about 1 minute until fragrant. Stir in tomatoes and cook for about 5 minutes until the mixture darkens and thickens.
Pour in broth, wine, and add the cinnamon stick, bay leaves, and seasoned beef. Scrape any browned bits from the pot. Bring to a simmer, then transfer the pot, uncovered, to the oven.
Bake for 1 hour. Stir and redistribute the beef. Continue cooking, uncovered, for 1 1/2 to 2 hours, until the meat is tender.
Discard cinnamon stick and bay leaves. Skim off excess fat, then stir in parsley. Serve hot, garnished with crumbled feta cheese.