Italian Beef Stew

We had this for dinner last night and it was really good.  It calls for a 12-oz. jar of gravy but I just made some with the Tones beef base. I also used a little less celery than the recipe calls for, because Jeff doesn't like celery.  And it calls for 2 cups frozed green beans but I didn't have any frozen so I just left them out.  We didn't miss them at all and so I won't use them next time I make this, but I included them in the recipe in case you want to add them.  : )

Italian Beef Stew

1 pound beef stew meat, cubed
1 tsp beef base
3 large carrots, cut into 1-inch pieces (2 cups)
2 medium stalks celery, cut into 1/2-inch pieces (1 1/2 cups)
2 cloves garlic, minced
1 medium onion, diced
1/4 tsp. pepper
1 can (19 oz.) canellini beans, rinsed and drained
1 can (28 oz.) crushed tomatoes in puree, undrained
1 jar (12 oz.) beef gravy (or make your own)
2 tsp Italian seasoning
2 C. frozen green beans

Place all ingredients into a 3 1/2 to 4-quart slow cooker.  Cover and cook on low for 10-12 hours.  Stir in green beans.  Increase heat setting to high.  Cover and cook 15 minutes or until green beans are tender. 
Serve with fresh bread and a nice salad. 

recipe altered slightly from Betty Crocker.