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 ...

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