• 4 tbsp olive oil
• 1-1/2 lb good stewing beef, cut in chunks
• 2 onions, peeled and chopped
• 1 cup dry white wine
• 1 cup water
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs parsley
• Salt
• 2 oz lean bacon, finely diced
• 2 large ripe tomatoes, skinned and chopped
• 12 black olives, pitted and sliced
• Black pepper

Heat the oil in a heavy-bottomed pan. Brown the chunks of beef, stirring constantly. Add the onions and fry until they start to turn golden brown. Add the wine, water, bay leaf, thyme, and parsley. Season with a little salt. Cover and simmer very gently for 2-1/2 hours.

Turn out the meat into a clean casserole. In a fray pan fry the diced bacon in a little oil until brown. Remove the bacon, drain and transfer to the dish with the meat. Ass the tomatoes and olives. Strain the cooking liquid over the meat and other ingredients. Adjust for salt and season with a little ground black pepper or Cayenne pepper. Cook for a further 30 minutes.
Serves 4-6
from ‘The olive oil in mediterranean cooking’ by the international olive oil council.