1 bag red or yellow pearl onions
2 1/2 pounds beef chuck, cubed for stew
Kosher salt and coarse black pepper
2 tablespoons olive or vegetable oil
2 tablespoons butter
1 head garlic, cloves crushed
2 tablespoons tomato paste
1 cup dry red or white wine
2 cups beef stock
One 15-ounce can stewed tomatoes
Crusty bread for mopping
Chopped fresh parsley, for garnish
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