Pour the olive oil into a pan, and when it heats up, add the onions. Fry them until they are well browned, about 25 minutes. Add the garlic and mix. Put the garlic in at the last minute so it doesn't burn. Remove the onions and garlic from the pot and strain them. Return the remaining oil to the pot. Grill the beef until the meat is browned, about 15 minutes. Add the tomato paste and stir at the bottom of the pot to bring out its aromas. Add the fried onions and garlic. Add the wine and vinegar (start with ¼ cup, taste, and add a little more if you want). Add bay leaves, cinnamon, cloves, peppercorns, allspice, and mix. Let the food boil, cover the pot, lower the heat, and simmer. After 45 minutes have passed, pour in the water and continue cooking for another hour until the beef is tender. About 10 minutes before removing the food from the heat, add the salt and uncover the pot so that the liquid evaporates and the sauce thickens.