Marinate the beef: In a large bowl, whisk together 1/3 cup red wine vinegar, 2 tbsp olive oil, and 1 tsp sea salt. Add the beef chunks and toss to coat. Cover with plastic wrap and place in the refrigerator overnight to marinate (or at least 8 hours).

Preheat the oven to 350 degrees F.

Add the 1/2 chopped onion, 4 garlic cloves, ground ginger, ground mustard, ground cumin, turmeric, cayenne pepper, ground coriander, paprika, and ground cinnamon to a food processor. Blend until it forms a paste. Set aside.

Heat 1 tbsp of olive oil in an oven safe skillet over medium high heat. Drain the marinade from the beef. Add the beef to the pan in two batches and brown, about 3 to 4 minutes per side. Remove from the pan and set aside.

Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 to 7 minutes.

Add the spice paste and cook, stirring constantly, for 1 to 2 minutes, until the spices become fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring constantly.

Add the beef stock and stir well to combine all the ingredients.

Add the beef back to the pan. Add the tomatoes, red wine vinegar, bay leaf, and sweet potatoes. Transfer the entire pan to the oven and bake for 60 minutes.

After 60 minutes, remove from the oven. Season with salt and pepper to taste.

Serve and enjoy!