Cut beef in to 1 inch cubes. Season with salt and pepper.
In a deep, heavy bottomed pan (such as a Dutch Oven), heat the butter and oil, and brown the meat on all sides. Work in batches if necessary.
Once all of the meat is browned, return it all to the pan and add in the onion and sauté until the onion is golden brown.
Add the vinegar, scraping the bottom of the pan to pick up any brown bits. Add enough water to cover the meat. Add in the bouillon cube and the rest of the herbs and spices.
Cover and simmer on low/medium for around to hours, until the meat is very tender.
Once the meat is cooked, stir in the flour and cook a little longer (15 minutes or so) to thicken. Check for seasoning. Add more salt, pepper, or vinegar as needed. Remove the cloves and bay leaves.
Serve with Rode Kool (braised red cabbage with apples) and mashed potatoes, or over rice or french fries.
