Serve this dish over egg noodles.
In a large pot, warm the oil over medium heat. Add the beef and brown on all sides. Add the salt, pepper, garlic, onion, wine, broth, vinegar, and tomato paste. Bring the mixture to a boil, reduce the heat, and simmer, covered, for about 2 hours. In a medium bowl, combine the brown sugar and flour. Add the cranberries and toss to coat, then add to the stew and cook for 12 to 15 minutes, or until the berries become soft.