Cut beef into small pieces, fry in vegetable oil, season with salt, add chopped onion, fry again, then add flour and mix well.

Add red ground peppercorn, pour wine and hot water so as the liquid covered the meat. Add black peppercorn, bay leaf and stew over low heat until the beef softens.

Add tomato puree, chopped spring onion, minced garlic and bring to a boil over low heat.

Sprinkle with cut greens while serving.