Cut the London Broil into large cubes, add to a large pot with enough olive oil to coat the bottom, turn the burner on Medium/High and cook the meat half way (the meat will turn light brown on the outside)
Add your salt and pepper to taste (approx. ½ tsp. salt and 1 tsp. pepper)
Add the whole baby carrots (wash prior to adding to pot)
Add the skinless, cubed potatoes
Add the diced Vidalia onions
Pour the 2 cans of tomato sauce over all of the ingredients then fill one of the empty cans with water and pour that into the pot until all ingredients are covered with liquid (keep a filled can with water handy in case you need to water down the gravy or re-cover the ingredients during the simmering process)
Bring the uncovered pot to a boil and then lower to a simmer for approx. 2 hours (may add a splash guard on top, but do not add a lid)
When there is a 1/2 hour left of cooking, gently fold in a bag of frozen peas
Cook a fresh pot of Tidewater Grain Carolina Gold Rice
To prepare your food bowls…add a heaping spoonful of rice to the bottom of your bowl, add the red gravy stew on top, have a side of southern biscuits handy and ENJOY!
