2lb stewing beef (skirt or chuck are good)
1/4 pint white wine (I've used red with OK results too)
2 cloves garlic
salt and black pepper
2 sprigs thyme
6 bacon rinds (cheat and use an extra rasher if necessary)
6 oz fat bacon
6 oz black olives
1 large onion
2 sprigs parsley
1/2 bay leaf
2 dessertspoons olive oil
1/2 pint meat stock (or large teaspoon bovril in hot water)
Chop the meat into 1 inch cubes and marinate for three hours (or overnight in fridge) in the wine, parsley, thyme, bayleaf and oil. Place the bacon rinds in the bottom of a casserole, cover with sliced carrots, season with salt and pepper and add the onions sliced in rounds. Then add the sliced mushrooms and chopped tomatoes. Remove the beef from the marinade, place on the tomatoes, sprinkle with finely chopped garlic and parsley and a pinch of salt and black pepper. Cover with diced fat bacon and stoned olives. Pour in the wine from the marinade and add stock. Cover tightly (use foil under lid, if necessary)and simmer in a moderate oven for six hours.
Mashed potatoes or rice go well with this.
I've found that the cooking time and temperature varied considerably depending on the cooking dish used. With my black Colombian casseroles that take ages to heat up, I'd start it on the top of the stove before transferring to oven. With a metal or cast iron casserole, I'd reduce the oven temperature once it gets under way.