Bean 'n' Beef Stew --- slow cooker

Prep : 15 minutes      Cook 8 hours      Makes  8 servings

1              pound lean beef  stew  meat , cut into 1-inch cubes .
2              cans (16 ounces each) kidney beans , rinsed  and drained
1             can (14-1/2 ounces) diced tomatoes  , un-drained
1-1/2       cups frozen corn
1             cup hot water
1             cup chopped onion
2             celery ribs , chopped
1            can ( 4 ounces)  chopped  green chilies
1            can (2-1/2 ounces) sliced ripe olives , drained
2            tablespoons  uncooked long grain rice
2            tablespoons  chili powder
2            teaspoons  beef bouillon granules
1/4         teaspoon salt
1            can (8 ounces)  tomato sauce 
Shredded cheddar cheese and sour cream **optional**

In a 5-quart slow cooker , combine  the first 13 ingredients . Cover  and cook on low  for 7  hours  or until the beef is tender . Stir in  the tomato sauce  ; cover and cook  for 30 minutes  or until heated  through . Garnish  with the cheese  and sour cream  if desired .