1. Cut the beef into 3 cm square pieces; peel the carrots and cut the onions and tomatoes into small pieces.
2. Put the butter in the pan and heat until it melts.
3. Add beef.
4. Fry until the surface is golden brown, take out and set aside.
5. Saute the minced garlic and onion with the remaining oil until the onion softens.
6. Add bay leaf, thyme, Oregon and black pepper and sauté until fragrant.
7. Then add cooked flour and stir fry.
8. Pour in red wine and water and bring to a boil.
9. Add beef, carrots, tomato sauce, bring to a boil, turn to low heat, and cook for about 30 minutes.
10. Add the diced tomatoes and cook for a while until the beef is tender.
11. Add salt and sugar to taste. Put the rice in a bowl, drizzle the boiled red wine stew, and sprinkle a little coriander on it.
