In wok, add water and heat to boiling over high heat. Add onions and blanch 3 minutes; then drain. Discard water and dry wok. Dust beef with flour. Heat oil until it bubbles in the wok. Add 6 to 8 beef cubes at a time and quickly brown on all sides. Remove beef and keep warm. Lightly brown onions and garlic. Return the beef to wok. Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender. Remove the bay leaf. Serve on toasted buttered bread, noodles or mashed potatoes. Serves 4 to 6.