goulashy Beef Stew for the Slow Cooker

• 1 12 lbs extra lean boneless beef cubes
• 15 ounces celery, chopped
• 15 ounces carrots, chopped
• 2 medium onions, diced (7 oz)
• 2 12 cups reduced-sodium fat-free beef broth (add more or less, depending on how "brothy" you like it.)
• 16 ounces frozen baby peas
• 6 ounces No Yolks egg noodle substitute, dumpling size
• 2 (14 1/2 ounce) canspetite diced tomatoes
• 12 cup red wine
• 1 teaspoon garlic salt
• 12 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pepper

1. Combine all ingredients EXCEPT noodles in slow cooker.
2. Cook on LOW for 6-7 hours, stirring occasionally if you can, until beef is cooked through and vegetables are tender.
3. Add noodles and cook on LOW for 1 hour, or until soft.

extra lean, celery, carrots, onions, beef broth, peas, no yolks egg, tomatoes, red wine, garlic salt, basil, worcestershire sauce, pepper

Taken from www.food.com/recipe/goulashy-beef-stew-for-the-slow-cooker-216068 (may not work)