Crock-Pot Stew

• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 medium potatoes, peeled and cubed
• 4 medium carrots, peeled and cut in 1/4-inch slices
• 1 green pepper, chopped
• 2 to 2 1/2 lb. round steak, cubed or stewing beef
• 1 envelope mushroom gravy mix
• 1/2 c. beef stock
• 1 (6 oz.) tomato paste
• 1 bay leaf
• 1 tsp. Worcestershire sauce
• 1 pkg. frozen peas, thawed

1. Turn crock-pot on high setting while chopping and cutting ingredients.
2. Combine all ingredients except peas in crock-pot. Cover and reduce heat to low setting.
3. Cook 7 to 8 hours or until meat and vegetables are tender.
4. Stir in peas during last 30 minutes of cooking time.
5. (If using high setting, cook for 5 hours or until tender.)
6. Makes 6 to 8 servings.

onion, stalks celery, potatoes, carrots, green pepper, round steak, mushroom gravy mix, beef stock, tomato paste, bay leaf, worcestershire sauce, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345403 (may not work)