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Contributed by:
Basn

• 2 tsp. olive oil (6 F)
• 8 oz boneless beef, cubed (8 P)
• 1 1/2 cups onion, finely sliced (1 C)
• 2 carrots, chopped (2 C)
• 3 tbsp. finely chopped parsley
• 1 clove garlic chopped
• 1 bay leaf
• pinch of thyme
• pinch nutmeg
• 1 cup red wine (2 C)
• 2 cups caned tomatoes, chopped with juice (2 C)
• 1/2 cup fresh or canned beef
• 6 black olives pitted and halved (2 F)
• salt & pepper
• 2 red sweet pepper cut into strips (1 C)

Directions:

• Brown meat in olive oil, remove and add onion and carrots.

• Cook until onion softens add parsley and garlic cook for 3 minutes.

• Return meat to pan and mix veggies with meat.

• Stir in bay leaf, thyme nutmeg. Add wine bring to boil, stirring 4 minutes.

• Stir in tomatoes, stock, and olives. Season w/salt/pepper.

• Cover and bake 1 1/2 hr. Remove and add red pepper and cook uncovered for 30 minutes or until beef is tender.

Remark: Serve two 4-block meals