Crock-Pot Beef Vegetable Soup

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.