In the same pot, fry the chopped onion, with chili flakes and bay leaves, until the onion is soft. Add the tomato juice and scrape the bottom with a wooden spatula. Put the meat back in the pot and stir. Ad boiling water to cover the meat, lower the heat , cover and let it cook for an hour.
After an hour, strain the wheat and add it to the pot with the meat. If the sauce doesn't cover the meat, add some boiling water. Let it cook for another hour covered, on low heat.
When the stew is almost ready, add the olives. Taste the sauce and correct the seasoning. Let it cook for another half an hour until the wheat is tender and the meat breaks apart. Serve hot, with some chopped parsley on top.