• 1 kg beef chuck (or similar cut), cut into cubes
• 1 ½ kg onions, sliced
• 2/3 cup (170ml) olive oil
• 2 cloves garlic, finely chopped
• 1 tablespoon (25g) tomato paste
• 1 ½ cup (375ml) dry red wine
• 1/4 - 1/3 cup (65-75ml) vinegar, according to taste
• 2 bay leaves
• 1 cinnamon stick
• 5-6 cloves
• 20-25 coarsely ground black peppercorns
• 4-5 whole allspice berries
• 1 teaspoon (8g) salt
• 1 ½ cup (375ml) water
METHOD
1. Pour the olive oil into a pan and when hot, add the onions. Fry them until nicely browned, about 25 minutes. Add the garlic and stir. Add the garlic only in the last minute so it doesn't burn. Remove the onions and garlic from the pot and strain. Return the remaining oil to the pot.
2. Brown the beef until the meat is sealed, about 15 minutes. Add the tomato paste and stir it on the bottom of the pot to bring out its aromas.
3. Add the fried onions and garlic. Pour in the wine, the vinegar (add the ¼ cup first, taste, and add a little more if desired). Add the bay leaves, cinnamon, cloves, peppercorns, allspice, and stir. Let the food come to a boil, cover the pot, lower the heat, and simmer.
4. After 45 minutes, add the water and continue cooking for another hour until the beef is tender.
5. About 10 minutes before taking the food off the heat, add the salt and uncover the pot so the liquids evaporate and the sauce thickens.
