Preheat your oven to 180°C (350°F). Season plain flour with salt and pepper in a shallow dish, then coat the stewing beef evenly. In a Dutch oven, heat olive oil over high heat and brown the beef on all sides for about 5-7 minutes. Remove the beef and set it aside, leaving the flavorful drippings in the pot.

In the same Dutch oven, reduce the heat to medium and add pearl onions. Sauté them for about 8-10 minutes until they turn golden brown and become tender. Add the chopped garlic and cook for an additional 1-2 minutes until fragrant.

Add the red wine to the pot, scraping up any browned bits stuck to the bottom. Add the chopped tomatoes, red wine vinegar, and Worcestershire sauce. Stir in the bay leaves, oregano, cinnamon stick, allspice berries, and beef stock cubes. Bring to a gentle simmer for about 5 minutes.

Return the browned beef to the pot, cover with a lid, and transfer to the preheated oven. Let it cook for 2-3 hours until the beef is fork-tender and the sauce thickens. Add water if needed.

Remove from oven, let it rest for a few minutes before serving. This stew pairs wonderfully with sides like garlicky broad beans or crusty bread.