1 package beef stew chunks
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
