Over a medium to high heat, melt the butter in a heavy saucepan and brown the meat in batches and set aside.
Then in the same saucepan, with the heat on medium, gently sweat the onions and garlic in the juices, along with the olive oil until very soft – about 10 minutes, possibly with the lid on.
Add the spices and then the beef, molasses, wine and tomatoes, stirring all the time, and add some salt and pepper. Simmer for two hours over a gentle heat until the meat is soft but not falling apart. Adjust the seasoning, garnish with chopped herbs and serve.