1 pound lean beef brisket or veal
1 cup water
1 (10 ounce) can sliced black olives, drained
2 bay leaves
1 tomato, seeded and diced
1 onion, diced
4 cloves garlic, minced
1 (13 ounce) can low-fat cream cheese
Place the veal, bay leaves, tomatoes, onion, garlic and olives into a large pot with enough water to cover. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 2 to 3 minutes, or until tender, about 5 minutes.
Remove veal from water and drain. Stir in olives, tomato, onion, garlic, cream cheese and olives. Cook gently for about 30 minutes, or until vegetables begin to get opaque.