Heat half of the oil in a large pan over high heat. Sear the beef in batches for 5 minutes or until browned; transfer each batch to a large heatproof bowl or plate.
Add the remaining oil to the pan, add onion and shallot and cook for 4 minutes, stirring regularly. Add in the garlic and cook for 1 minute. Add ground cumin and tomato paste, and cook for 1 minute. Add red wine, red wine vinegar and the chicken stock. Mix to combine and bring to a simmer.
Add the beef back in with the cinnamon sticks, whole cloves and bay leaves; boil over high heat. Reduce heat to low, place on a lid and cook for 1 hour.
Remove the lid; add the oregano and currants (optional) and cook, uncovered, over low heat, for another 1 hour or until meat is tender and sauce has reduced. Season to taste.
Serve with mashed potato, veggies or whichever side dish you prefer. Spoon over the sauce and garnish with fresh oregano and cracked black pepper. Dig in.