Brazilian Piccadinho

1 large onion, chopped
5 medium cloves garlic, minced
¼ cup high quality, extra virgin olive oil
1-1 ½ lbs. ground meat: (a mix of beef and pork)
1 tablespoon balsamic vinegar
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried, crushed rosemary
Fresh grated black pepper to taste
3 cups potatoes, peeled and chopped in 1 ½ inch pieces
1½ cups carrots, peeled, halved lengthwise and sliced
3 medium tomatoes, coarsely chopped
1 ½ cups pitted, halved olives (green or black, or a mix of both)
¼ cup frozen corn
¼ cup fresh chopped Italian (flat leafed) parsley
1 ½ teaspoons salt

Heat the olive oil in a large pot over the stove. Add the onion and cook over medium-high heat about 3 minutes. Add the minced garlic and cook 2 more minutes. Add the meat and brown, chopping it up with a large spoon and mixing it around. Stir in the balsamic vinegar, oregano, basil, rosemary and pepper, and cook about 1 to 2 minutes. Add all other ingredients except the salt. Pour in enough warm water to cover the mixture in the pot, then add the salt to taste (you may need slightly more or less, as ingredients vary). Cook over medium -high heat about 20 minutes, until the carrots and potatoes are tender, and the water is almost evaporated. Correct the seasoning. Serve over hot cooked basmati rice, with a salad with an olive oil and basmati vinegar and garlic dressing. (Serves 4)