Tomato Olive Beef

Training season is about to begin which means it's time to pull out the slow cooker - cooking hearty, healthy food is a must when you're working out (and the rest of the time) and having vast amounts of left overs is very handy when you're spending more time on the bike, in the pool or on the run than you are at home.

The first time I made this it rocked! I have a batch slow cooking away right now and I'm hoping it's as good as my first effort.

Tomato Olive Beef

From the Company's Coming Slow Cooker Dinners

28oz can of diced tomatoes (with juice)

1.5 cups thinly sliced red onion

2 fresh chilies, seeds and ribs removed *

1/3 cup tomato paste

1/4 cup dry red wine

1 tbsp chili powder

1/4 tsp salt

1/4 tsp pepper

2 lbs (900g) beef stew meat

6 bacon slices, cooked crisp & crumbled

1/4 cup chopped fresh basil

6 Kalamata olives, pitted & chopped**

1/4 cup toasted pine nuts

Combine first 8 ingredients in 3.5 to 4 liter slow cooker. Add beef and bacon. Stir well. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add basil. Stir well. Remove to large serving bowl. Scatter olives and pine nuts over top.

Serves 8.

* leave the seeds in for a spicier dish

** I LOVE olives so I include at least 6 per person