Heat the oil in a large pot. Add onions and cook until soft (about 3 mins). Add garlic, cook until fragrant (2 mins). Add in the tomato sauce or paste, stir. Add flour and vegetable base, briefly stir. This will quickly turn into a thick sauce. Add the red wine or water (whatever you choose) and stir. Next add in the beef, all the spices and 4 cups of water. Cover and cook in medium heat for 1 hour.
In this next step you will add in the vegetables. Cut them up into small cubes/ chunks. The okra cooks very fast, so keep it as a whole. Simply add the veggies to the pot but do not turn it or stir otherwise the veggies will fall to the bottom of the pan, causing them to cook too fast and becoming mushy. Add the remaining 3 cups of water, fresh cilantro and rosemary on top. Cover and cook for an additional 45 mins or until veggies have softened to taste.
You can serve it right out of the pot, however I like to carefully transfer it to a shallow platter or casserole. This way it is easier to scoop up what you want without mushing the other veggies.