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French   -   Beef Stew With Black Olives   adapted from unknown

  • 4 Pounds Stewing Beef -- cut up
  • 5 Cloves Garlic
  • 3 Medium Onions -- chopped
  • 4 Carrots -- chopped
  • 4 Potatoes -- chopped
  • 3 Cups Red Wine
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Dried Thyme
  • 3 Bay Leaves
  • 1 Cup Black Olives -- pitted Drained
  • Salt And Pepper
Directions Day before cooking, combine meet, garlic and vegetables and wine in a non-reactive bowl. Refrigerate 24 hours.
In a very large pan, heal the oil, add meat and brown on all sides. Add the everything not in the bowl, stir, then dump in bowl full of ingredients. Cover, bring to boil. Reduce heat, simmer half-covered for 2 hours.
Serves 6
Time to Make 24:00

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