2 lb. boneless beef shoulder or cross rib in 1 inch cubes
3 tbsp. olive oil, more if needed
3 cloves garlic, chopped
1 tsp. salt
6 cloves, broken up
1/4 tsp. freshly ground black pepper
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. chopped parsley
1/8 tsp. allspice
3 lg. peeled tomatoes
2 whole pimentos, chopped
1/2 c. red wine
Water, if needed to barely cover
2 c. celery, sliced
10 to 12 black olives

Heat oven to 325 degrees. Dry meat with paper towels so it will brown. In a skillet, heat oil and brown beef carefully, a few at a time, removing when done to an ovenproof casserole with a lid. Mash garlic and salt together on a saucer. Add to casserole with rest of seasonings. Add tomatoes coarsely chopped. Add wine and water if needed. Cover and put in oven.

Turn down to 300 degrees or whatever temperature will just maintain a simmer. Cook 1 1/2 to 2 hours. Check occasionally. When liquid cooks down, add hot water, 1/2 cup at a time. When meat is tender, remove 1/2 cup liquid from stew and put it in a saucepan with 1/2 cup hot water and celery. Cook, covered on low flame until celery is tender. Add to stew. Skim off fat, check seasoning. Strew olives and pimentos over stew.