Heat olive oil in a medium-sized cooking pot over high heat. Brown the beef chunks on all sides. Remove from pot and set aside.
NOTE: Do not add all the meat in the pot at once. The temperature will drop at once and the meat won't brown properly.
Add chopped onion and garlic in the same pot, and cook until tender.
Add the meat back to the pot. Pour in the wine, and wait until it evaporates completely.
Stir in remaining ingredients. Cook for a minute or two.
Pour in enough water to cover the meat completely.
Once it starts to boil, reduce heat to medium-low and simmer for 1-2 hours. Until meat is tender enough when you prick it and sauce has thickened sufficiently.
Note: Cooking time varies depending on the age of the meat.
Serve with a garnish of your preference.