1. Clean the sirloin and cut into small pieces. Heat a little oil in a saucepan and brown the meat over high heat. Add the garlic cloves and fry everything for about two minutes.
2. Clean, peel, and chop the vegetables. Add them to the frying pan, season with salt and pepper. Fry until cooked. Add the wine and cook until it evaporates.
3. Add the tomato sauce and rosemary. Let cook for five minutes.
4. Add 400 ml of broth and cook for about 30 minutes over low heat until the meat is soft, and the sauce thickens.
5. Remove the rosemary sprig. Add sifted flour, stir, increase the heat a bit and cook for 2 minutes, stirring constantly so that it does not burn. Add the remaining broth and cook for a couple more minutes, until the liquid has evaporated, and the sauce thickens slightly.
6. Remove from heat, purée with an immersion blender, and pass through a sieve. Set aside.
7. For the rice purée, sauté minced garlic in a saucepan with a little oil for 1 minute.
8. Add water and rice flour with a pinch of salt. Bring to a boil.
9. Lower the heat and cook over medium heat, stirring constantly, for about five minutes, until desired thickness is achieved. Pass through sieve.
10. Use a spoon to serve the stew on one side of a plate and the rice purée as a side dish.
Can also be served using a ring mould for the rice purée and a pastry bag for the stew to imitate portions of meat.