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beef broth
red wine
sliced onion
4 garlic cloves
sliced tomato
sliced green and black olives
chopped fresh parsley

Use any cut of beef and cut into 1-inch cubes. Cover
with mix of 1/2 beef broth and 1/2 red wine. Add sliced onion
and 4 garlic cloves. Cover in deep bowl and refrigerate
overnight. Next day, remove onion and garlic. When ready to
use, drain the beef and brown in pan with a little oil. Place
on platter. Use liquid the beef was in overnight and add to
pan the meat was browned in; reduce by 1/2. Add a sliced
tomato, sliced onion and some sliced green and black olives;
and place over the cooked beef. Add some chopped fresh parsley
on top to garnish. (Use 1/2 pound beef per person.)

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