Cook the beef with garlic, salt, and onion for about 40 minutes in a pressure cooker, or longer in a regular pot, until tender. Slice the onion and green bell peppers into thin strips.

Once the beef is cooked, shred it and set aside. In a large skillet, heat olive oil and sauté the onions. Add garlic and cook until the onions are translucent.

Add the shredded beef and 1 cup of the beef broth to the skillet. Mix well.

Pour in the white wine and tomato puree, then stir. Add the green bell peppers, cover, and let the peppers soften for about 10 minutes.