YIELD: 24 (7 oz.) Servings
1⅓ cup olive oil
8 lbs top round beef, cut into thin
2-inch slices
4 lbs. yellow onion, sliced into
¼-inch strips (1 gal )
¼ cup minced garlic
1⅓ cup red wine vinegar
2 ½ Tbsp. kosher salt
2 tsp. ground black pepper
1½ qts. California Ripe Olives, whole
1½ lbs. red bell pepper, sliced into
¼-inch strips
1½ lbs. green bell pepper, sliced into
¼-inch strips
1½ lbs. yellow bell pepper, sliced into
¼-inch strips
2⅔ cups beef stock
1. Heat oil in a large high-sided sauté pan or saucepot over medium-high heat. Add beef and cook for 3-4 minutes, stirring occasionally. Stir in onions and continue cooking for 8-10 minutes until onions are soft.
2. Add vinegar, garlic, salt and pepper. Cover and cook on medium-low for 5 minutes. Remove cover, stir in California Ripe Olives, peppers and stock. Replace lid and cook for 15 minutes over low heat, stirring occasionally.
3. Uncover and cook for 5 more minutes, until meat is tender and liquid is slightly thickened. Serve over rice or beans.
Recipe and photo submitted by California Olive Industry
