2 lb. rump beef
1/4 lb. bacon
1 tbsp. oil
3 carrots, sliced
2 lg. onions, sliced
1 can (1 lb.) tomatoes, drained
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1 bay leaf
4 sprigs parsley
1/2 c. red wine
1 (2 inch) strip orange rind, dried
12 lg. ripe olives

Cut meat in serving pieces. Line bottom of pan with 1/2 bacon, add oil. Arrange 1/2 vegetables in a layer. Sprinkle 1/2 garlic, salt and pepper. Arrange meat in a layer, overlapping all. Add remaining vegetables, garlic, salt and pepper.

Place remaining bacon on top. Add thyme, bay leaf, parsley, wine and orange rind. Cover and simmer 2 1/2 hours. Add olives for last hour. Remove bay leaf before serving. May be cooked in a crock pot or in oven at 300 degrees. 8 servings.