Dredge the beef cubes in the flour to coat the meat thoroughly, either by stirring in a mixing bowl or shaking the beef and flour in a gallon-sized plastic bag.

Remove the meat and discard the extra flour.

Heat the oil in a heavy stockpot or Dutch oven; add meat and brown on all sides.

(You may have to work in batches.

If so, you may need a bit more oil.

) With a slotted spoon, remove the meat and set aside for now.

Add the onions and garlic and cook until the onions are limp.

Add remaining ingredients and simmer for about 1-1½ hours.

Keep the simmer as low as possible and stir occasionally.

If it seems as though the broth is evaporating more than you want, cover the pot with a tight-fitting lid, reduce the heat a bit more, and continue cooking until done.