½ cup red table wine

2 tbsp salad oil

2 lb beef stew meat, cut into 1 1/2-inch chunks

1/4 lb lean salt pork, cut into 1/2-inch cubes

16 oz canned tomatoes

1 whole onion, large, minced

1 whole carrot, large, minced

1 stalk celery, minced

½ each Garlic clove, minced

1 pinch bay leaf

1-1/2 tsp salt

1 tsp thyme leaves

3 sprigs Fresh parsley

12 each stuffed olives, halved

3 oz whole mushroom, canned, drained