👨‍🍳 Instructions

1. 1

   Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until deeply browned and a nice crust forms. This browning is crucial for flavor. Remove the browned beef to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Add the remaining 1 tablespoon of olive oil to the same pot over medium heat. Add the peeled pearl onions and sauté, stirring occasionally, until they begin to soften and turn golden brown, about 8-10 minutes. Be careful not to break them. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly in color, which intensifies its flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, about 3-5 minutes.

   ⏱️ 10 minutes
3. 3

   Return the browned beef (and any accumulated juices) to the pot with the onions and wine mixture. Add the cinnamon stick, whole cloves, and bay leaves. Pour in enough beef broth or water to almost cover the beef. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise gently for at least 2 hours, or until the beef is fork-tender. Check periodically to ensure there's enough liquid; add a splash more broth or water if it seems too dry.

   ⏱️ 2 hours 30 minutes
4. 4

   Once the beef is tender, remove the lid. If the sauce is too thin for your liking, increase the heat to medium-low and simmer uncovered for another 15-20 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency. Remove and discard the cinnamon stick, cloves, and bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally with crusty bread to soak up the delicious sauce.

   ⏱️ 20 minutes