2 tablespoons olive or salad oil
3 ½ pounds beef stew meat, cubed
1 teaspoon salt
1/s teaspoon pepper
2 medium onions, sliced
2 large cloves garlic, crushed
2 cups beef broth
2 cups dry red wine
4 tomatoes, peeled and quartered
1 bay leaf
4 parsley sprigs
½ teaspoon thyme leaves
1 ½ cups pimento-stuffed olives
2 ½ pounds potatoes, pared and halved
2 tablespoons flour
3 tablespoons water
Parsley (optional)
1. Heat oil in a large kettle or Dutch oven. Add meat, a few pieces at a time, and brown well on all sides. Remove meat and season with salt and pepper. If drippings in kettle are too brown , drain off and add additional 2 tablespoons oil.
2. Add onions and cook until tender and lightly brown. Add garlic , broth , wine, one of the tomatoes , and herbs (tied in cheesecloth). Add browned meat and bring to boiling.
3. Cover and simmer, or bake in a 350°F oven, 2 hours , or until meat is tender. Add olives and potatoes and continue cooking 30 minutes.
4. Remove meat and vegetables to serving dish; keep warm. Drain cooking liquid into saucepan and skim off fat; bring to boiling.
5. Blend flour with water; stir into boiling liquid. Add remaining tomatoes and simmer 10 minutes. Pour liquid over meat and vegetables; top with tomatoes. Garnish with parsley, if desired.
8 TO 10 SERVINGS