Stewed Beef with Rice

So this one I'm not so sure about. I think I may have to do it again and not use so much tomato sauce. Actually I didn't use any tomato sauce, all I had on hand was pureed tomatoes. Which, I think made it too tomato-EE. If you know what I mean...

Stewed Tomatoes
Serves 2
1 small Onion, chopped
1 clove Garlic, minced
1 tablespoon Olive oil
1 Beef flank steak (3/4 lb), cut into small pieces
2/3 cup Tomato sauce
2 teaspoons Red wine vinegar
1 teaspoon Dried oregano
2 tablespoons Sliced pimiento stuffed green olives
2 cups Hot cooked rice

1. In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer.

2. Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.