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Heat oil in large heavy-based saucepan over high heat. Cook beef, in batches, for 5 minutes or until browned all over. Remove from pan.
Cook bacon, leek, carrot, celery and garlic in same pan, stirring, for 5 minutes or until leek softens.
Return beef to pan, add tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat to low; cook stew, covered, for 1 hour, stirring occasionally.
Add zucchini and olives; cook, covered, for 30 minutes or until beef is tender.
Remove and discard thyme and parsley before serving.
Serve with mashed potato, if you like.