Spanish Beef Stew

1 chuck or arm roast, cubed
Salt and pepper
1-2 medium onions, sliced thin
1-2 cloves garlic, crushed or whole
3 c. beef bouillon
1 (#2) can tomatoes, quartered
1/2 tsp. thyme
4 parsley sprigs
1 bay leaf
1 1/2 c. stuffed olives
2 1/2 lbs. potatoes, peeled and cubed
Cornstarch

Brown meat in large kettle. Remove and season with salt and pepper. Cook onions in drippings and add garlic, bouillon and 1/2 can tomatoes. Add herbs and meat; bring to boil. Cover and simmer at least two hours. Add olives and potatoes and cook 30 more minutes. Thicken with cornstarch and water; add remaining tomatoes. Good with homemade bread.

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