Preheat the combi-steamer, then let the GN container in the combi-steamer reach temperature for about 10 minutes. Add onion with clarified butter to the GN container and sauté for 5 minutes at 220°C with 25% humidity in combi mode at fan speed 90%. Stir the onion and sauté for another 5 minutes. Then add the beef and sauté at the same setting. Deglaze with red wine and braise at the same temperatures for about 5 minutes. Add spices, and half of the broth and bring to a boil. Then Sprinkle with flour, mix, pour over the remaining broth, add tomato purée and cook until tender at 145°C with 100% humidity for about 1 hour and 40 minutes at fan speed 90%.