1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, cover, and refrigerate for at least 6 hours, preferably overnight.

2. Heat the oil over medium heat in a large pot and sauté the onions for 5 minutes or until tender. Remove with a slotted spoon and set aside.

3. Sauté the beef, reserving the marinade, for about 8-10 minutes or until browned on all sides. Return the onions to the pot, add the marinade mixture, tomatoes, tomato puree, and enough water to cover the stew. Season generously with sea salt and freshly ground black pepper.

4. Bring to a boil, then simmer for 1 1/2 to 2 hours or until the meat is tender and the sauce has thickened. Serve with pasta and grated cheese.