2 lb. beef for stew, cut into 1/2-3/4-in. pieces 2 cans (14-1/2-15 oz. each) chili-seasoned diced tomatoes, undrained 1 c. assorted olives, pitted, cut in half 1/2 tsp. salt 1/4 tsp. black pepper cooked basmati rice 1/2 c. crumbled feta cheese
What to do:
1. Place beef, tomatoes and olives in 3-1/2 to 5-1/2-qt. slow cooker. Cover and cook on Low 8-9 hr., or on High 5-6 hr., or until beef is fork-tender. (No stirring is necessary during cooking.) Season with salt and pepper. 2. Serve over rice, as desired. Sprinkle with cheese.
* Nutrition information per serving (1/6 of recipe)