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Peel the shallots or small onion, you can use them whole or divide them in halves. Make sure they won't fall apart so keep the ends attached. Peel and finely chop the garlic cloves.
Remove any excess fat or muscles from the beef, but make sure you don't cut off too much because thus will give extra flavour. Cut the meat into not too large pieces and season with salt and pepper.
Heat olive oil in a Dutch oven and brown the meat on all sides. Don't overcrowd the pan, so it's best to cook them in batches. Transfer the browned meat to a bowl and sauté the shallots about 5 minutes over medium heat.
Add the meat back to the pan and then also cook the tomato paste and garlic cloves for a few minutes. Deglaze with red wine and red wine vinegar and then also add the cinnamon sticks, cloves, allspice, rosemary and oregano.
Stir well and then add the tomato chunks along with cube of beef stock and water. Turn down the heat and place a lid on the pan. Let it simmer gently for about 2 hours.
The stew is done when the meat is beautiful tender. Remove the herbs and serve this stew with some potatoes. Enjoy!