Preparation

1. Marinate the Meat

Begin by marinating the beef to infuse it with flavor. In a large bowl, combine the red wine, red wine vinegar, and a pinch of salt. Add the diced beef and ensure each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours or, for best results, overnight. This step tenderizes the meat and enhances its flavor.

2. Prepare the Onions

While the meat is marinating, peel the onions. If using regular onions instead of pearl onions, cut them into halves or quarters, ensuring they are uniformly sized to promote even cooking.

Cooking Process

1. Sear the Meat

After marination, remove the beef from the marinade (reserving the liquid) and pat it dry with paper towels. In a heavy-based stew pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef until it's browned on all sides. Remove the meat and set aside.

2. Cook the Onions

In the same pot, add the remaining olive oil. Add the onions and sauté them until they begin to caramelize and develop a golden-brown color.

3. Flavorful Base

Stir in the garlic cloves, tomato paste, and cook for an additional 1-2 minutes until the garlic is fragrant. Return the seared beef to the pot, along with the reserved marinade liquid.

4. Simmer the Stew

Add the crushed tomatoes, bay leaves, cinnamon stick, allspice berries, cloves, and black peppercorns. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for approximately 2 to 2.5 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, adding water if necessary to prevent the stew from drying out.

Cooking Time Management

To ensure the optimal tenderness of the beef and the fusion of flavors in the stew, frequently check the simmering process and adjust the heat as needed. Use a cooking timer to track the cooking duration, allowing the stew ample simmering time to develop its rich flavors.

Serving Suggestion