Alternate Cooking Method:
Place beef Stew Meat, tomatoes and olives in 3-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Season with salt and pepper, as desired.
Serve over rice, as desired. Sprinkle with cheese.
This recipe can be made in a 6-quart electric pressure cooker. Place beef Stew Meat, tomatoes, olives, salt and pepper in pressure cooker; mix well. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 378 Calories; 171 kcal Calories from fat; 19 g Total Fat; 7 g Saturated Fat; 5 g Monounsaturated Fat; 108 mg Cholesterol; 2014 mg Sodium; 14 g Total Carbohydrate; 36 g Protein; 3.3 mg Iron; 4.4 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.8 mg Zinc; 25.5 mcg Selenium;