Peel and cut onions in 4 parts. Stud onions with cloves. Peel garlic. Peel and slice carrots and celery. Reserve.
Melt butter on a large casserole dish on medium heat. Add 1 tablespoon of olive oil. Brown beef checks on both face. Remove and reserve.
Sauté onions, garlic, carrots and celery for 8 minutes. Add beef checks. Coat ingredients with flour and add red wine. Scrape bottom using a wood spatula. Bring to a boil and reduce quantity by half.
Add chicken bouillon, caraway, bouquet garni, salt and pepper. Leave to cook for 3 hours on low heat.
Peel, slice and wash sweet potatoes.
Add sweet potatoes and quince. Leave to cook for another hour.
Remove bouquet garni and serve.