A hearty stew that incorporates rustic Italian flavour.
Set sundried tomato tapenade aside. Place all remaining ingredients in a slow cooker, and set to cook for 6 hours on high setting (medium if your cooker tends to run hotter than normal).
Check consistency of liquid mixture. If it is too thin, add an additional 1/4 cup of red wine, stirred with 1/4 cup of all purpose flour.
Allow to cook for an additional 2 hours at previous setting, or until beef and vegetables are tender.
Add sundried tomato tapenade, and stir into the mixture.
Let sit for 10 minutes and garnish with basil leaves. Serve.