Instructions: This should be done in advance:
Cut beef into cubes about 2.5cm removing surplus fat.

Chop carrots into similar sized pieces.

Peel and quarter the onions.

Marinate meat, garlic, carrot and onion in the red wine for at least 4 hours, or overnight. Make sure you use a non-reactive container, such as glass or stainless steel.

Drain meat and vegetables, reserving the liquor.

Pat meat cubes dry on paper kitchen towel.

Brown a few pieces at a time in the olive oil on high heat. Remove and continue until all are browned and removed.

Add the wine, vegetables and garlic to the pan, along with the thyme, bay leaves, olives, stock and salt and pepper.

Mix well and add the meat.

Half cover the pan and allow to simmer very gently for at least 2 hours.

Serve with polenta or mashed potatoes, a green vegetable and the remaining wine.

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