Cut beef into cubes of about 2 cm in width and onions into slices. Heat a little oil in a pan, add onions and fry them until translucent. Douse with red wine, add beef cubes and sesaon with salt, pepper, marjoram, thyme and mashed garlic. Simmer covered for about 1 hour until the beef is completely through. After 1/2 hour add gravy. Peel vegetables, cut into 1 cm cubes and simmer in salted water until tender. Strain and refresh vegetables and let them drain. At the end whisk sour cream and 1 tbsp. flour, stir into ragout and complete cooking. Before serving add vegetables and warm up.