Heat the oil in a heavy-bottomed pot set over medium-high heat and when it is hot but not smoking add the onion and cook, stirring occasionally with a wooden spoon, until the onions are a light golden colour.

Add the tomatoes, thyme, bay leaf, garlic and parsley. Continue cooking the mixture for 5 minutes, stirring occasionally.

Add the beef and season with a little salt and pepper. Add the olives. Stir once, cover with a tight fitting lid and reduce the heat to the lowest setting. Cook for approximately 15 minutes more.

Turn off the heat and let the covered pot sit for 20 minutes. Serve with a crisp green salad. 556 calories/serving; GL=1, Glycals=6