In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 cup of sliced shallots and sauté them for about 5-10 minutes until they turn golden and fragrant. Remove them from the pot and set aside.

In the same pot, add another tablespoon of olive oil and increase the heat to medium-high. Add 2 pounds of beef chuck pieces, browning them on all sides for about 5 minutes each.

Return the browned beef to the pot and toss in 4 minced garlic cloves. Sauté for 1-2 minutes, then stir in 2 tablespoons of tomato paste and cook for an additional minute.

Add the sautéed shallots back into the pot along with 1 cup of canned crushed tomatoes, 2 tablespoons of red wine vinegar, 1 tablespoon of dried oregano, 1 bay leaf, 1 cinnamon stick, and 4-5 whole cloves. Pour in enough water to cover the ingredients and stir well.

Bring the mixture to a rolling boil over high heat, then reduce to low, cover, and let it simmer for 1 hour and 15 minutes.

Taste and adjust seasoning with salt, pepper, and a pinch of sugar. If too thick, add a bit more water to reach desired consistency and let the stew simmer for another 10 minutes.

Ladle the stew into bowls and serve hot over rice, mashed potatoes, or with bread. Enjoy the comforting embrace of this hearty dish!