1 (4 lb.) bottom round of beef
Salt and pepper
1 onion, chopped
1 clove garlic, chopped
2 carrots, scraped and chopped
10 sprigs fresh parsley (2 tbsp. dried)
1 bay leaf
2 branches fresh thyme (1 tsp. dried)
1 1/2 c. water
1 c. dry white wine
3 c. fresh or canned chicken stock
1 sm. can tomato paste
2 tsp. cornstarch
2 tbsp. cold water
1 (3 oz.) jar Spanish olives
16 cherry tomatoes
3 tbsp. butter

Sprinkle meat with salt and pepper. Brown on all sides in 2 tablespoons olive oil. Do not burn. Remove meat. Add chopped vegetables and cook until onion starts to color. Add water and stir to dissolve brown particles on bottom of pan.

Add meat, herbs, wine, and stock. Bring to a boil and add tomato paste. Cover and simmer 3 hours or until meat is tender. Remove meat; cover to keep warm. Skim off fat from cooking liquid. Simmer uncovered 45 minutes to reduce.

Blend cornstarch with water and add to liquid, stirring constantly with whisk. Return meat to liquid. Drain olives; cover with cold water. Bring just to a boil and drain. Put tomatoes in boiling water (9-12 seconds) to remove skins. Heat butter in skillet; add tomatoes and sprinkle with salt and pepper. Just heat through tossing gently.

Place sliced meat on platter; pour 1/2 the sauce over it. Serve remaining sauce separately with macaroni.

PARMESAN MACARONI:

1 (8 oz.) lg. elbow macaroni
1/4 c. butter, melted
1/2 c. Parmesan cheese

Cook macaroni and drain. Toss with butter and cheese.