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Ingredients
  • 2 pounds chuck roast, trimmed and cut into 1 ½-inch pieces
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup extra virgin olive oil
  • 1 ½ pounds whole pearl onions, peeled (frozen are fine-they do not need to be defrosted)
  • 5 garlic cloves, coarsely chopped
  • 1 tablespoons tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • ¼ teaspoon ground clove
  • 4 allspice berries or ¼ teaspoon ground allspice
  • 1 cup full-bodied red wine
  • ¼ cup Cognac or Brandy
  • 1 (14 ounce) can of good quality whole or diced tomatoes
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