* 1.25 kg Stewing Steak, cubed
* 3 medium Onions, Diced
* 3 bulbs Garlic, or to taste, finely Diced
* 2 Celery stalks, finely Diced
* 2 Carrots, peeled and cut into small sticks
* Seasoning, to taste
* 2-3 teaspoons Herbes de provence
* 4 Bay leaves
* 1 750 ml bottle Red wine
* 2 tablespoons Olive oil
* 1 tin chopped Tomatoes
* Olives (optional)

===Method===
* In a large bowl, combine the Steak, Onions, Garlic, Celery, Carrots, seasoning, Herbes de provence and Bay leaves and pour the Red wine over it.
* Cover and Refrigerate for 24 hours.
* When ready, strain the Meat and Vegetable mixture thoroughly from the liquid, reserving the Wine for later.
* Heat the Oil in a deep stewpan until it is very hot, but not Smoking.
* Add the Meat and Vegetables and allow them to cook until the Meat is Brown.
* Remove the pan from the heat and reduce the heat to low.
* In the meantime, slightly heat the Wine and add to the Meat mixture.
* Return the Stew to the heat and add the tinned Tomatoes.
* Simmer, covered, over a low heat until the Meat is tender. This should take about 3 hours or more.
* Once cooked, allow the Stew to cool and then Refrigerate again for at least 12 hours or until about 45 minutes before you are ready to serve.
* Remove as much of the Fat, that will have solidified on the surface, as possible.
* Place the pan on a medium heat and add the Olives, if using. Ad some beef stock if there is too little liquid left.
* Heat through for about 15 minutes, remove the Bay leaves and serve.

______________________________