Mince the onion and halve the garlic, removing the core.

Cut the beef into bite-sized pieces, season with salt and pepper, and coat with flour.

Heat 1 tbsp of salad oil in a pot, add garlic, and sauté over low heat until fragrant.

Add the beef to the pot and sear both sides until browned. Remove the beef.

Add the remaining salad oil and sauté the onion over medium heat until golden. Return the beef to the pot and add 1 tbsp of flour, stirring until no longer powdery.

Add canned tomatoes, red wine, and water. Mix lightly.

Bring to a boil, cover, and simmer over low heat for 1 hour, stirring occasionally. Adjust seasoning with salt.