Cut the beef into bite-sized cubes and fry vigorously in clarified butter in a pan. Reduce the heat and add the chopped onions. Season with chilli salt, paprika and a pinch of pepper and then place in the slow cooker. Add tomato paste, wine and broth and cook everything for 5 hours on level 2 (high). Then add the chopped clove of garlic and crème fraîche and cook for another hour on level 1 (low).
As a side dish, spaetzle, mashed potatoes, pasta or even rice go very well with it.