Gardiana la Camarge

Take a few pounds of beef and cut into formidable cubes. Pour a bottle of somewhat robust wine (not Beaujolais, in other words) over the beef, add an onion and garlic, and marinade for 24 hours. Drain the marinade into another bowl, and sautee the beef in extremely hot oil until brown and crusty. Add one cup of olives, some sprigs of thyme, bay leaf, and then the onions and garlic from the marinade. Boil gently for one and a half hours or so, at extremely low heat. One bottle of wine isn't that much liquid, and if you boil it too quickly you'll have too little liquid to cook the meat until it's soft enough.

Serve with rice or mashed potatoes, or crusty bread. Wonderful...