Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Stew beef; trim, bite size 1 Small onion; diced
1 cn Stewed tomatoes; sliced 4 c Water
3 Potatoes; peeled, diced Salt and pepper to taste
2 Carrots; peeled, pennied 1/2 ts Thyme
1 Garlic clove; crushed 1 ts Parsley; chopped
3 Peppercorns 2 Beef bouillon cubes
1 Bayleaf 1 tb Worcestershire sauce
1 Celery stalk; chopped 2 c Frozen mixed vegetables

Place all except frozen vegetables in crock pot. Turn on low and cover,
cooking for 6 hours. One half hour before serving, turn up to high, add
frozen veggies, stir and cover. NOTES: If you are in a hurry you can do
this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You
can add 1/2 cup of red wine with the vegetables for a more robust flavor.
Taken from the Martin County Guide. Marilee Schabo

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