Heat oil in large skillet over medium heat. Brown meat and remove. Saute onion and garlic. Drain fat and return meat to pan. Stir in undrained tomatoes, wine, sugar, salt, pepper and 3/4 cup of water. Bring to a boil. Cover, reduce heat and simmer 40 minutes.
Add frozen corn and simmer additional 10 minutes.
Combine flour and 1/2 cup of cold water in a glass. Stir into skillet until thickened and bubbly. Serve over prepared rice.