Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef cuts |
| 5 \N | Carrots; sliced |
| 3 \N | Cut onions |
| 6 \N | Potatoes; cut up |
| 3 \N | Ribs celery; sliced |
| 28 ounces | Can whole tomatoes (juice also); cut up |
| 1 cup | Water |
| 6 tablespoons | Minute tapioca |
| 3 tablespoons | Worcestershire sauce |
| \N \N | Pepper and salt to taste |
| \N \N | Ground allspice; to taste |
| \N \N | Marjoram; to taste |
| \N \N | Thyme; to taste |
| 2 \N | Bay leaves |
| 1 pack | (10 oz) frozen sweet peas |
Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight.
Turn to high and add frozen peas ½ hour to 1 hour before serving.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997