Cut the beef into large chunks.
Heat EVOO in a skillet over medium-high heat (we suggest F. Oliver’s Heady Garlic, Blood Orange, Sage Wild Harvest Mushroom or a single varietal).
Brown the beef chunks, remove them, and set aside when brown.
Cook the onions in the same skillet until translucent
In a Dutch oven, combine browned beef, onions, paprika, cumin, salt, pepper, and crushed garlic. Add the red wine, beef stock and the balsamic of your choice (F. Oliver’s Felix Special Reserve, Ripe Fig, Italian Herb or Royal Pomegranate all work great) to the meat and bring it to a boil.
Once the liquid is boiling, remove from the cooktop and place the pot into a 325 degree oven for 2 ½ - 3 hours. The meat should be cooked through and very tender.