2 tablespoons olive oil, divided
2 cloves garlic, minced
3 tablespoons dried rosemary
1 teaspoon dried thyme
3 cloves crushed red pepper
1 pound lean beef
2 onions, diced
8 cups cubed or shredded Cheddar cheese, quartered
1 (10 ounce) can sliced black olives, drained
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato paste
1 (.25 ounce) package instant dry Italian-style creamer
In a large saucepan over medium heat, combine 2 tablespoons olive oil, garlic, rosemary, thyme, crushed red pepper and 1 pound beef. Bring to a boil, and reduce heat. Simmer until moderate brown, about 20 minutes. Stir in onion, celery, rosemary, thyme and pepper. Reduce heat to low, whisking constantly. Continue to simmer to keep beef from sticking. Remove beef from pan; reserve remaining liquid for soup.
In a large mixing bowl, mix cooked beef, onions, Cheddar cheese, black olives, tomato soup and cream of mushroom soup. Toss well. Add 3 tablespoons olive oil, wine, Italian-style creamer and tomatoes.
Stir mixture into beef/broccoli mixture, stirring. While stewing, cook bread cubes on pecuni squares until crisp. Spoon over meat mixture.