Melt the butter in a large frying pan with a thick bottom. Put in the meat and stir for about 3-4 minutes. Add salt and pepper.
Put in the onions and the garlic and add the sugar. Stir everything for another 3-4 minutes and then add the bread.
Slowly pour in the beer. Stir well and add the vinegar, the mustard, the laurel en the cloves. Lower the fire. Put the lid on the pan and let the mixture simmer for 2 to 2 ½ hours, or until the meat is completely done.
Occasionally stir the mixture well. Before serving remove the laurel leaves and the cloves. Add a bit of salt and/or pepper to taste.
Traditionally served with mashed potatoes or boiled potatoes, but the dish is also very nice with rice or pasta. The hachee is best made a day before, because that will enhance the flavor. It is best served on a plate over one or two slices of brown bread. As a side dish apple sauce is also very nice.