Add a generous splash of olive oil to a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Cook for 5–8 minutes until the onions are soft and translucent, keeping the heat moderate so the garlic doesn't burn.

Turn the stove to medium heat (setting '5'). Add the beef chunks to the pot. Stir well and cook for about 8–10 minutes until the outside of the meat loses its raw pink color.

Stir in 3 tablespoons of pimenta paste, 5 to 6 allspice balls, and the bay leaf. Mix thoroughly to coat the meat. The meat will begin to release its natural juices.

Stir in ½ can of tomato paste and a generous pinch of salt. Ensure the paste completely dissolves into the surrounding liquid.

Pour in equal parts red wine and water until the beef is fully submerged (about 1 cup of each). Add chicken bouillon cube. Bring the pot to a boil, then immediately drop the heat down to low/medium-low so it comes to a gentle simmer.

Cover the pot with the lid, but prop it open slightly with a wooden spoon to let steam escape. Simmer for about an hour. Trust the fork, not the clock: when a fork easily pokes into the meat with little resistance, it is ready for the potatoes.

Submerge the potato chunks into the liquid. Keep simmering with the lid propped open until the potatoes are completely fork-tender. Taste the sauce at the very end and adjust with more salt if needed.