Heat oil in a dutch oven. Add the beef, in batches if necessary, and cook stirring occasionally, for about 10 minutes, until evenly browned.
Remove with a slotted spoon and set aside.
Drain off most of the oil, leaving about 4 tablespoons to cover the base of the pan, and reheat.
Add the onion and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown.
Stir in the flour and cook, stirring constantly, for 2 minutes.
Add the tomato and cook, stirring occasionally and break up with the side of the spoon, for 5 minutes more.
Return beef to the pan and pour in the wine.
Season with salt, add the dried herbs or bouquet garni, mix well and cook for about 5 minutes.
Pour in water to cover, cover the pan, and simmer over low heat for about 2 hours, until tender.
After 2 hours uncover the stew and add rinsed olives. Let simmer 10 more minutes uncovered.
Remove bouquet garni and serve.