2 lbs. boneless shoulder or beef stew meat
3 tbsp. olive oil
2/3 c. dry red wine
2 c. canned tomatoes, drained and chopped (reserve juice)
2 cloves garlic
1 tsp. salt
2 whole cloves, crushed
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. freshly ground pepper
1/3 c. parsley
2 tbsp. tomato paste
2 lbs. tiny white onions or coarsely chopped reg. onions
2 tbsp. butter
10-12 olives

Preheat oven to 325 degrees. Heat oil in skillet and saute meat until browned. Transfer to large casserole dish. "Rinse" skillet with wine and pour into casserole. Add tomatoes. Mash garlic and add to casserole with salt, cloves, cinnamon, allspice, pepper, 2 tablespoons parsley and tomato paste. Saute onions in butter and add to casserole as they are browned. Cover casserole and bake 2 1/2 hours. Add reserved tomato juice if mixture is becoming too dry. Serve sprinkled with remaining parsley and olives. Serves 6.