Crockpot Burgandy Beef Stew

1 cup burgundy wine
3 cubes beef bouillon
3 pounds cut-up bite-size stir-fry beef
1 can (28 oz.) crushed tomatoes
1/4 cup tapioca -- quick cooking
1 Tbs sugar
2 bay leaves
1 Tbs Jones Crazy salt
1 Tbs Mrs. Dash original
1 pound carrots
2 large potatoes -- cut up
1 package frozen peas
Onions

Preparation: Put wine, bouillon and cut-up beef in crockpot on High for 1 hour. After 1 hour, add tomatoes, tapioca, sugar, bay leaves, Jones Crazy salt, Mrs. Dash original blend; stir and mix well. Then peel and cut up carrots, potatoes; add peas and onions or use mixed vegetables frozen (1 bag). Cook in crockpot all day on High 6-8 hours and remove bay leaves before serving. Serve above as stew. Can also be served on rice or biscuits. As stew, get a fresh made loaf of Italian bread to eat with it as stew.

Serves 4.

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