Brown the meat in olive oil, turning it quickly to seal it well. Reserve once browned.

Add the onions and cloves and cook until the onions are slightly browned. Pour a glass of white wine into the pot and bring to a boil to scrape up the browned bits of the bottom and sides of the cooker with a wooden spoon.

Add the browned meat along with the juices of the plate and cover it with wine. Add the carrots.

Close the cover securely. When regulator shows two rings cook for 12 minutes.

Open the cooker, transfer the meat and carrots to a plate and blend the sauce.

Reduce the sauce cooking over medium heat. Add the meat and carrots.

Serve with mashed potatoes.