Mediterranean Beef and Pasta
Time on High: 4 to 5 hours Time on Low: 8 to 10 hours Refreshing dish that is great for the whole family.
2 Tablespoons olive oil
1 Pound boneless top round, trimmed and sliced into 1/4 x 2 inch strips
1 Small onion, chopped
1/2 Cup green pepper, chopped
1 Clove garlic, minced
14 1/2 Ounces artichoke hearts, canned, drained and halved
14 1/2 Ounces tomatoes with basil, garlic and oregano, canned
6 Ounces tomato paste
8 Ounces tomato sauce, canned
1 Tablespoon balsamic vinegar
1/4 Teaspoon dried oregano leaves
1/4 Teaspoon pepper
1/2 Cup black olives, sliced, divided
12 Ounces fettuccine, cooked
Heat oil in a nonstick skillet. Saute beef until browned.
Remove and drain.
Place beef in the stoneware.
Add onion, green pepper, garlic, and artichoke hearts.
Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the stoneware and stir well.
Stir in olives.
Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.
Serve sauce over fettuccine and garnish with remaining olives.