Beef Stew With Vegetables

Ingredients:

• 1 to 1 1/2 lbs. stew beef
• 4 to 5 medium potatoes, peeled and cut in 1 1/2-inch chunks
• 4 carrots, peeled and sliced
• 1 envelope dry onion soup mix
• 1 (6 oz.) can tomato paste
• 1/2 cup water
• 1/4 tsp. pepper
• 1/2 tsp. seasoning salt
• 1/4 tsp. dry mustard
• 1 tbsp. Worcestershire sauce
• 1 or 2 strips of bacon, cooked and crumbled, or 1 tablespoon real bacon bits
• 3 tbsp. brown sugar
• 3 cups water
• 1 to 1 1/2 cups drained canned peas or frozen thawed peas

Preparation:

1. Place beef in a 3 1/2 to 5-quart slow cooker or crock pot. Add cut up potatoes and carrots.
2. In a saucepan, place all remaining ingredients, except peas, and heat over medium heat until simmering. Remove from heat and pour over meat and vegetables.
3. Cover and cook on LOW for about 9 to 12 hours (or HIGH 5 to 6 hours). Add more water if necessary.
4. Add peas about 20 to 30 minutes before the stew is don