Serves 4-6

Green olives provide extra color for this fragrant dish.

• 2-1/2 pounds beef chuck, cubed
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 onion, sliced
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 cups dry red wine
• 1/2 pound salt pork, diced
• 3 tablespoons flour
• 2 tablespoons butter
• 1/2 pound mushrooms, sliced
• 1/4 cup sliced green olives
• Salt and pepper to taste

Combine beef, garlic, carrots, onion, bay leaf, thyme, rosemary, and wine in large bowl. Cover and marinate overnight in refrigerator. Stir once or twice. Fry salt pork in oven-proof casserole until crisp. Remove with slotted spoon and set aside. Preheat oven to 350 degrees. Strain meat and vegetables, reserving marinade. Cook meat and vegetables in salt pork fat 10 minutes, stirring until meat is browned on all sides. Sprinkle with flour, stir to coat evenly, and add marinade. Continue stirring until mixture is smooth. If necessary, add water or water and wine until meat is covered with liquid. Bake, covered, 1 hour. Remove meat from sauce; strain out and discard vegetables. Return meat and sauce to casserole. Melt butter in small frying pan and sauté mushrooms 2 minutes. Add mushrooms to meat and sauce and bake, covered, 30 minutes. Add olives, stir, and cook 5 minutes. Season with salt and pepper. If desired, garnish stew with reserved salt pork.