Steps
- Heat 1 tablespoon of butter in a heavy pot. Brown 1kg of beef chuck, cut into cubes, working in batches if needed. Stir in 3 large onions, sliced and cook until translucent.
- Sprinkle over 1 tablespoon of flour, then add ½ cube of beef bouillon and 1 liter of water. Stir well; the liquid should nearly cover the beef.
- Add 3 bay leaves, 3 whole cloves, 8 black peppercorns, and 3 tablespoons of cider vinegar. Bring to a gentle boil, cover, and simmer over low heat for about 2 hours, until the beef is tender.
- Lift the beef onto a plate. Remove the bay leaves and whole spices. Simmer the sauce uncovered until slightly reduced, season with salt and black pepper, then return the beef and stir until coated and hot.