Season the beef on both sides with salt and pepper, and sear/brown in a medium to hot frying pan until the edges are brown (ok, browning it wasn’t in the original recipe, but it’s generally a good idea to brown beef before you stew/braise it. It just tastes better. I also cut the beef into smaller chunks than the huge steaks it came in to make it cook faster/make it easier to serve).
Put the beef into an oven safe casserole dish, quarter the onion and add it to the dish.
Mix the wine, vinegar, sugar, garlic, parsley, basil, nutmeg & mace. Pour over the beef in the casserole dish.
Break the butter into pieces and scatter them around the top of the beef.
Spread the shredded cheese over the beef. (Original recipe said to put the cabbage here as well, but I like a bit of crunch in my cabbage, so I added it later).
Bake, covered, in a 350 degree oven for 1 hour, then turn down to 300 and leave an additional 2-3 hours.
Add the cabbage to the pot about an hour before serving, cover and continue to cook.