1-First, sauté the 24 peeled whole shallots in 1/2 cup olive oil until they turn golden and soft, which adds a sweet base to the stew.

2-Next, brown the 2 1/4 pounds of beef chuck, cut into 3-4 inch pieces, in batches to seal in juices and enhance the taste.

3-Then, combine the browned beef with the shallots, 4 to 6 grated or minced garlic cloves, 1/2 cup red wine or balsamic vinegar, 28 ounces of canned crushed tomatoes, 1 tablespoon of tomato paste, 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 water in your pot.

4-Simmer everything for about 1 hour and 15 minutes until the sauce thickens and the beef becomes tender, stirring occasionally.

5-After that, return the softened shallots to the pot and let it all simmer gently for an additional 30 minutes to blend the flavors perfectly.

6-Finally, remove the bay leaves and whole spices before serving the stew warm over rice, mashed potatoes, or with crusty bread to soak up the sauce.