Beef olives in port gravy

    1 hour 15 min

    Beef olives cooked in a ruby port gravy. Contrary to the name, there are no olives in this recipe! Beef olives are thin beef steaks wrapped around a mixture of pork and bacon. Look for them at a good butchers.


    36 people made this

    Serves: 6 

    • 750ml boiling water
    • 175ml ruby port
    • 2 beef OXO® cubes
    • 1 1/2 teaspoon tomato puree
    • 2 tablespoons olive oil
    • 3 rashers streaky bacon, roughly chopped
    • 6 beef olives
    • 1 large onion, roughly chopped

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a saucepan add the water, port, stock cubes and tomato puree. Bring to the boil, then simmer until reduced by half (20 to 25 minutes).
    2. Meanwhile, heat 1 tablespoon of the oil in a saute pan and add the bacon; cook for a few minutes then add the onion. Once onions have softened, use a slotted spoon and set aside in a bowl with the bacon.
    3. Add the other tablespoon of oil to the saute pan and heat on a medium high heat. Add the beef olives and brown all over.
    4. Add the bacon and onion back to the saute pan and pour over the gravy. Cover and simmer on a low heat until there is only little gravy left (enough to spoon over the olives when serving, usually 25 to 30 minutes). Serve immediately.

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    Reviews in English (1)


    Absolutely loved this . The port gravy is out of this world extremely tasty and rich definitely one I’ll be making again . Highly recommend this meal and such an easy recipe to follow  -  12 Oct 2017