Source: dLife

This hearty stew is made with beef, onions, almonds, olives, and garlic with bay leaves and sherry added for flavor.

Servings

2 lb Beef, chuck blade roast, lean, raw, 1/4" trim
1 medium onions , peeled and chopped
2 medium garlic cloves , minced
2 bay leaves , fresh or dried
2 cup fat free unsalted beef broth
0.67 cup cooking sherry
0.33 cup Nuts, almonds, blanched, whole
4 oz pitted calamata olives (equal to 1/2 cup)
1 tsp Cornstarch
2 tbsp chopped parsley

1 Chop beef into 1 inch cubes.
2 Combine beef, onion, garlic, bay leaves, and 1/3 cup water in a 6 quart pot and boil over high heat, cover, lower heat, and continue to boil for 20 minutes.
3 Remove lid, raise heat while continuing to boil and stirring frequently about 10 or 15 minutes. Juices will evaporate and a dark brown film will form.
4 Stir in broth, 1/3 cup sherry, and almonds. Scrape brown film from sides and mix in. Return to a boil.
5 Place lid back on, lower heat, and simmer 1 hour.
6 Mix in olives. Place lid back on and simmer 10 to 15 minutes. Beef should be form tender.
7 Continue to boil until liquid is reduced to 1 cup. Mix the rest of the sherry with cornstarch and pour into pan. Bring to a boil.
8 Remove from heat, spoon into serving bowl and scatter parsley over.

Any kind of beef can be used for this. Also, try pork.