Cut the beef into 2 cm cubes, salt and pepper. Cut the onions into rings and fry them lightly in the clarified butter, add the meat cubes and fry them well all around. Roast the chopped garlic briefly, then deglaze everything with a dash of vinegar and add enough broth to just cover the meat. Add marjoram and thyme, salt and pepper.
Braise until tender, about 1.5 hours.
Then bind with a flour paste (1 tablespoon of flour mixed with 3 tablespoons of water) or a grated potato and simmer for another 10 minutes.
Season with salt, pepper and vinegar and serve. Serve with gnocchi, pasta, rice or parsley potatoes.