Carbonade

Method

1. Heat a little oil in a large non-stick frying pan. Dust the meat in the flour, then fry in batches until browned all over, adding a splash more oil if needed. Remove with a slotted spoon and set aside.
2. Heat a little more oil in the pan and add the butter, onions and a good pinch of salt. Cook over a low heat for 15 minutes until softened and lightly golden. Return the beef to the pan and add the red wine, stock, cloves, bay leaves, cinnamon, thyme and a good grating of nutmeg, then season with salt and pepper.
3. Bring to a simmer, then cover and cook over a low heat for about 3 hours until the meat is tender and falling apart. Serve with creamy polenta, if you like.