Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar

olive oil (depends on your pan)

sliced mushrooms

onion, diced in 1/2 inch pieces

lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of meat.)

beef stock (use 2 cups for stovetop cooking)

diced tomatoes with juice

tomato sauce

balsamic vinegar

black olives, cut in half or fourths

garlic cloves, cut in thin slices (optional, but good)

finely chopped fresh rosemary (or use 1 T dried cracked rosemary)

finely chopped fresh parsley (or use 1 T dried parsley)

capers (or more)

fresh ground black pepper and salt