Heat a large Dutch oven over medium-high heat and pour in olive oil. Add beef chunks in batches, browning for 4-5 minutes each side until golden brown. Remove beef and set aside.

In the same pot, lower the heat to medium and sauté pearl onions and minced garlic for 5-7 minutes until translucent and fragrant.

Pour in one cup of red wine to deglaze the pot, scraping up any browned bits. Simmer for 3-4 minutes until reduced slightly.

Stir in crushed tomatoes, cinnamon stick, bay leaves, and oregano. Bring to a gentle simmer for about 5 minutes.

Return the beef to the pot along with its juices. Add red wine vinegar and honey, stirring to combine. Cover and reduce heat to low; let simmer for 1.5 to 2 hours.

Taste the stew and adjust seasoning with salt and pepper. Remove bay leaves and cinnamon stick before serving.

Ladle the stew into bowls and garnish with fresh parsley if desired. Serve alongside rice, mashed potatoes, or crusty bread.