Bollito Rifatto

Cut the stewing steak into 1-inch cubes and season generously with salt and freshly ground pepper.

Peel and quarter the onions, keeping layers intact if possible for easier cooking.

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches, add the beef cubes and brown on all sides, approximately 8–10 minutes per batch, then set aside.

Add the quartered onions to the pot and sauté until golden and softened, about 5 minutes.

Stir in the tomato purée and cook for 2 minutes, allowing it to caramelize slightly and coat the onions.

Return all browned beef to the pot along with any accumulated juices, stirring to combine with the tomato and onions.

Reduce heat to low, cover the pot, and simmer gently for 60–75 minutes until the beef is fork-tender and the sauce has thickened.

Taste and adjust seasoning with additional salt and freshly ground pepper as needed before serving.