Heat the butter in a large heavy casserole dish. Add the onion wedges and sauté until browned on all sides. Remove with a slotted spoon and set aside.
Add the celery and pepper to the dish, and cook until softened. Remove the vegetables with a slotted spoon and set aside.
Coat the meat in the seasoned flour, add to the pan and sauté until browned on all sides. Add the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and heat gently.
Return the onions, celery and pepper to the pan. Tuck in the bay leaves and sprinkle with the Cajun seasoning.
Bring to the boil, transfer to the oven and cook for 3 hours or until the meat and vegetables are tender. Serve with French bread.