Marinate meat overnight in fridge in mixture of vinegar, crushed garlic, pepper and salt.

Next day drain the meat and brown in batches in 2 T hot olive oil, remove beef onto a plate while you add 2 T of olive oil sautee onions and carrots for 5 minutes then add sherry, deglazing the pan. Bring to a boil, then add bay leaf.

In a small food processor or mortar, puree/crush parsley, peppercorns, 6 cloves garlic and hot green pepper. Add to the mixture in the pan and put in tomato sauce and the hot water. Simmer until beef is tender, about 1 hour. Turn the heat off.

Stir in roasted red pepper, add the sugar and adjust seasoning. Add olives and cook for another 1/2 hour serve hot over steamed rice or French baguette to soak up the rich sauce, add final touch of gouda cheese on the top. Can also be served with green beans or potatoes.