Preheat the combi steamer with the inserted GN container. Then add the diced meat to the GN container with the clarified butter and sear at 240 °C in combi steam mode with a humidity of 25% and 90% fan speed for 8 minutes. Turn the meat cubes and season, then sear for another 5 minutes. Add the mirepoix and onions, reduce the temperature to 220 °C and roast for 5 minutes, turn and let roast for another 5 minutes. Then add tomatoes, let it burn off for 5 minutes at the same setting, then dust with flour, deglaze with red wine and let reduce for 3 minutes. Fill with the stock and braise the ragout at 135 °C in combi steam mode with 25% humidity and 90% fan speed for 70 minutes until tender. Strain the sauce and finish the ragout as desired.