Beef Stew with Red Wine Recipe

• For 6 persons:
• 5 tablespoons olive oil
• 2.5 lbs boned beef chuck, cut in i.5-inch pieces
• 1 large onion, very finely sliced
• 2 carrots, chopped
• 3 tablespoons finely chopped fresh parsley
• 1 garlic clove, chopped
• 1 bay leaf
• a few fresh thyme sprigs (I replaced with dried thyme)
• pinch of freshly ground nutmeg
• 1 cup red wine
• 14-ounce can plum tomatoes, chopped, with their juice
• 1/2 cup beef or chicken stock
• about 15 black olives, halved and pitted
• salt and ground black pepper
• 1 large bell pepper, preferably red, cut into strips

Directions