In an ovenproof casserole or Dutch oven heat the olive oil and brown the meat, onions and mushrooms. Stir the tomato paste into the wine and add it to the casserole, along with the garlic and bouquet garni. Bring to a boil. Reduce heat and simmer for 1 hour 20 minutes. Add the olives and cook for 10 more minutes. Serve with Creole rice with saffron.
