Instructions: * Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4" slices.

Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar.

Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour.

Uncover and simmer 1/2 hour longer.

Makes 4 to 6 servings. VARIATION: Add 1
large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking.

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