1/2 cup olive oil
1 pound beef stew meat
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cup dry white wine
one quart dry white bread cubes
1 piece fresh oyster crackers, crushed
4 cloves garlic, chopped
salt and pepper to taste
1 (10 ounce) package baby carrots
1 cup finely chopped red bell peppers
1 cup diced celery
1 cup sweet potatoes, cut into 1 inch cubes
salt and pepper to taste
2 rings shaped saltine crackers
1 pound cooked octopus, delingée ready to serve
2/3 cup melted butter
1 cup white wine
In a large bowl, combine the olive oil, meat, onion, garlic, wine, bread and salt and pepper to taste and pour over the meat and onion mixture. Cover and refrigerate for a day or longer, stirring occasionally.