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.
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).
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.
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.
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.