Into a suitable container Heat the oil and fry the meat on all sides until golden. Remove the meat and in its place put the garlic and rosemary leaves. Fry gently for a few minutes while adding a few tablespoons of flour. Fry gently, without stopping stirring, add the broth mixed with tomato paste. Meat in the tank, stir the sauce, capped and stew over low heat until the meat is ready.