Peel the potatoes and onions and cut into eighths. Remove the skin from the garlic clove and crush it. Rinse the tomatoes and cut them into quarters. Cut the olives in half.
Put all the ingredients in a roasting tin with the meat cubes. Rinse the rosemary, chop it and add it with the spice mixture. Drizzle the oil over the meat and mix well.
Preheat the oven to 180 °C and steam the beef stew with the lid closed for about 2 hours.
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