Cut in small pieces two rashers of bacon and boil them for a few minutes; put in a saucepan a glass of olive oil; when fairly hot, add your beef, cut in medium-sized squares, season well, add two onions finely cut, and sprinkle with flour, stirring all the time. After a few minutes, put in a bouquet and a pint of white wine and water, bring to the boil and cook slowly for about two hours and a half to three hours. At this stage of the process remove the pieces of beef and place them in another saucepan, together with the bacon and a few tomatoes peeled and cut in quarters, also a dozen or so of stoned olives. Pass the sauce in which the beef has been cooked through a fine colander or a muslin, pour it over the meat and cook again for quite half an hour, slowly, and shaking the saucepan occasionally.
This dish should be highly seasoned.