Mediterranean Beef & Pasta

2 tablespoon oil
1 pound boneless top round, trimmed and slice into 1/4 x 2 inch strips
1 small onion, chopped
1/2 cup chopped green pepper
1 clove garlic, minced
1 14.5 oz. can artichoke hearts, drained and halved
1 14.5 oz. can diced tomatoes with basil, garlic and oregano
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 cup sliced black olives, divided
12 oz. dry fettuccine, cooked

Heat oil in non-stick skillet. Saute beef until browned. Remove and drain. Place in stoneware. Add onion, green pepper, garlic, and artichoke hearts to stoneware. Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper; pour over ingredients in stoneware and stir well. Stir in olives. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours). Serve sauce over fettuccine and garnish with remaining olives.