I make this stew when I am super pressed for time. It's very simple and it is really tasty. It's a warm and hearty meal that is a snap to make and smells delicious all day long.
1 large beef roast, London Broil works well
3-4 stalks celery
1/2 bag of frozen peas, defrosted
2 jars of bottled beef gravy, we like Hein's. There are organic options out there, but not here :(
salt and pepper to taste
Egg Noodles, prepared to package instructions
Place the meat in the slow cooker. Give the veggies a rough chop. I like pieces that are about 1 inch or so. Turn slow cooker on low and come back in about 5 or 6 hours.
Remove the meat from the slow cooker and cut it into bite sized pieces.You could do this at the begining, but my meat is usually frozen when I put it in so I cut it later. Return the beef to the crock, add the gravy and peas and cook for an additional 45 minutes or an hour. You just want to warm everything up. I usually turn my crock pot up to high for this.
I really love serving this over egg noodles. It's so yummy. I love being out all day and coming home to a big crock pot of this stuff.