Trim excess fat from the beef chuck steak and cut it into smaller, manageable portions suitable for chopping.

In a large mixing bowl, combine the softened buttermilk and freshly ground Tellicherry black pepper.

Place the beef pieces into this mixture, ensuring they are well coated. Let them marinate for at least 30 minutes to an hour in the refrigerator.

In a shallow dish, combine the finely milled all-purpose flour with a pinch of salt and pepper.

Remove the marinated beef from the buttermilk mixture, allowing excess liquid to drip off.

Coat the beef pieces thoroughly with the flour mixture, pressing gently to ensure the flour adheres well to the meat. Set aside.

In a large skillet or frying pan, heat the fragrant extra-virgin olive oil over medium-high heat.

Once hot, carefully add the dredged beef pieces, working in batches to avoid overcrowding the pan. Sear each side until golden brown, then transfer the beef to a plate.

In the same skillet, reduce the heat to medium. Add the finely chopped sweet onions and sauté until they become translucent and slightly caramelized.

Pour in the robust dry red wine, scraping the bottom of the skillet to deglaze and incorporate the flavors.

Add the reduced-sodium beef broth, Worcestershire sauce, and aromatic dried thyme leaves. Stir well to combine.

Return the seared beef pieces to the skillet, ensuring they are submerged in the sauce.

Cover the skillet and let the mixture simmer over low to medium heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together, stirring occasionally.

Once the beef is cooked to your desired tenderness, remove it from the heat.

Serve the chopped steak hot, spooning the flavorful sauce over the beef when plating.