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