First Step: Prepare and chop all ingredients as needed. Cube the beef chuck into 3-4 inch pieces, peel the 24 whole shallots, and mince or grate the 4 to 6 garlic cloves to set up for smooth cooking.

Second Step: In a large pot, heat the 1/2 cup of olive oil over medium heat and sauté the shallots until they turn golden and soft, which helps bring out their natural sweetness.

Third Step: Brown the beef in batches to achieve that caramelized crust, sealing in juices and adding depth to the stew. Once browned, return all the beef to the pot and add the garlic and 1 tablespoon of tomato paste, stirring for a minute to blend the flavors.

Fourth Step: Pour in the 28 oz of canned crushed tomatoes, 2 tablespoons of red wine or balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon sugar, 2 bay leaves, 4 to 6 peppercorns, 1 cinnamon stick, 2 to 3 whole cloves, salt and pepper to taste, and 1 1/2 cups of water. If you like a bit of heat, add a pinch of red pepper flakes here.

Fifth Step: Bring the mixture to a boil, then reduce to a simmer uncovered for 1 hour and 15 minutes until the sauce thickens and the beef is tender. For the best results, simmer on low heat to let everything come together nicely.

Sixth Step: Gently add the sautéed shallots back to the pot and let them simmer for another 30 minutes without stirring to keep them intact. If you’re adapting for a vegan version, remember to use substitutes like jackfruit and adjust as needed. For more ideas on similar hearty dishes, check out our beef curry recipe for another flavorful option.