1. Cook the meat, salt, and oil in a casserole just until the meat has lost its pinkness, stirring often. Remove the meat and set aside.
2. Add the onion, cloves, garlic, tomatoes, and peppers and cook, covered, 4 minutes, stirring once.
3. Add the olives, vinegar and raisins. Cook 3 minutes more, covered.
4. Stir in the beef and cook, covered, until heated through. Serve over rice.
TIP:
For a tenderer dish, use steak in place of the stew meat. If you have a microwave oven with multiple cooking powers, the meat can be slow-cooked until tender.
