Greek-style beef stew with whole shallots

Cut the chuck roast into roughly 2-inch cubes of even size; trim only solid end pieces of fat.

In a bowl, season generously with black pepper and about 1 tsp kosher salt per pound of meat; toss to coat and refrigerate until needed, from 10 minutes to the next day.

Trim the shallot tops, keeping the root end; cut a quarter inch down to grab and pull off the first layer with the skin. Keep whole; separate any doubles.

Heat a couple tablespoons of olive oil in a heavy pan over high heat and brown the beef in two batches for a dark crust, about 4 to 5 minutes per side, by eye.

Turn off the heat, add another tablespoon of oil and the shallots; after a couple of minutes return to medium and toss until coloured outside (optional).

Add a splash of oil and saute diced onions and minced garlic with a big pinch of salt on medium for about a minute without browning.

Stir in tomato paste and toast it on the bottom about two minutes.

Deglaze with red wine vinegar and white wine, scraping the bottom; raise to medium-high to reduce by about half.

While it reduces, add white sugar, cinnamon, allspice, a small pinch of clove, dried oregano, bay leaves and rosemary sprigs.

When reduced by half and thickening, return the beef and shallots and toss carefully.

Add a couple cups of beef or chicken broth (or water), return to a simmer, then lower to low or medium-low, cover and simmer one hour.

Continue uncovered about another hour, until fork tender: stir occasionally, move pieces around, add broth or water if too thick, skim fat if wanted.

Cook until a fork slides in easily but the meat does not fall apart; another 10 or 15 minutes if needed. Taste and adjust salt.

Serve, or cool and refrigerate overnight and reheat.

Top with crumbled feta, sliced pickled red onions and chopped parsley, dill or mint; serve with bread, or over Greek spinach rice.