• 1 lb. boneless beef chuck roast, cut into 1″ pieces
• 1 tablespoon cooking oil
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 3 medium carrots, sliced
• 2 small potatoes, peeled, if desired, and cut into 1/2″ cubes
• 1 large onion, chopped (1 cup)
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 cup frozen loose-pack peas, thawed

In a large skillet, brown beef on all sides in hot oil over medium-high heat.  Place meat in a 3 1/2 to 4 1/2 quart slow cooker.  Add undrained tomatoes, carrots, potatoes, onion, water, salt and thyme.

Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.  Stir in peas.  Ladle into bowls to serve.

YIELD:  4 to 5 servings