|Olive oil||2 Tablespoon|
|Beef round/Beef chuck||2 Pound, cut in to 1 inch chunks|
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Thyme leaf||1⁄2 Teaspoon|
|Rice||1 Cup (16 tbs) (Use Any Brand Of Choice)|
|Tomatoes||3 , chopped|
|Pitted small ripe olives||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
Preheat oven to 325°F (163°C).
In a Dutch oven or large iron skillet, heat olive oil.
Add beef and brown, turning as necessary to brown evenly.
Add onions and garlic.
Cook until onion is tender, not brown.
Add 1 cup beef broth and vermouth.
Bring to a boil.
Add 1 teaspoon of salt, thyme and bay leaf.
Cover and bake for 1-1/2 hours.
Refrigerate until ready to use.
Before serving, stir in rice, remaining beef broth, 2 tomatoes and 1 teaspoon salt.
Bring to boil on top of range.
Continue cooking until liquid is absorbed and meat is tender, about 30 minutes.
Stir in remaining tomato and olives.
Sprinkle with cheese.