Cut the beef into blocks of 2.5 cm. Pat them well dry with kitchen paper and sprinkle them with salt and pepper. Heat the butter in a casserole and fry the meat in ± 5 minutes all around brown. Add the onions and fry for ± 3 minutes. Add the 5 spice powder and cook for a minute.

Put everything in the high pressure pot. Add the stock and add bay leaf, cloves and thyme. Close the lid of the pot and build the pressure (position 2 = 2 bar). Let the dish cook for 45 minutes under pressure over low heat.

Turn off the heat and let the pot cool down for 15 minutes. Let the rest of the pressure escape throught the valve (beware, the steam is hot!).

Mix the flour and butter well. Sift the hachee and catch the moisture. Bring the cooking moisture to the boil and bind with the butter-flour mixture (beurre manié). Let the sauce cook gently for 5 minutes and then stir in the meat with the onions. Remove the bay leaf and thyme sprigs from the dish.