Preparation

Step1: Prepare the Beef

1. Cut the beef into large, uniform cubes. Pat dry with a paper towel to ensure it browns properly.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches, ensuring each piece is seared on all sides. Remove and set aside.

Step2: Sauté the Onions and Garlic

1. Add the pearl onions to the same pot and sauté until golden brown and slightly caramelized.
2. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Step3: Build the Flavor Base

1. Return the beef to the pot and stir in the tomato paste. Cook for 2-3 minutes to deepen the flavor.
2. Add the grated or crushed tomatoes, red wine vinegar, and red wine. Mix well.

Step4: Add Aromatics and Simmer

1. Toss in the cinnamon stick, bay leaves, cloves, allspice berries, and oregano.
2. Season with salt, pepper, and a pinch of sugar if desired.
3. Add enough water or beef stock to cover the meat.
4. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
5. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step5: Final Adjustments

1. Taste the stew and adjust seasoning with salt, pepper, or additional spices if needed.
2. If using optional vegetables like potatoes or carrots, add them in the last 30-40 minutes of cooking.