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Beef Vegetable Soup

1 lb Stew beef; trim, bite size
1 cn Stewed tomatoes; sliced
3 Potatoes; peeled, diced
2 Carrots; peeled, pennies
1 Garlic clove; crushed
3 Peppercorns
1 Bay leaf
1 Celery stalk; chopped
1 Small onion; diced
4 c Water
1 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 slow cooker. 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 bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

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