1 1/2 pounds stew beef 1 medium potatoes -- peeled and thickly s 4 carrots -- peeled and chunked 1 envelope dry onion soup mix 1 (6 oz.) can tomato paste 6 ounces water 1/4 teaspoon pepper 1/2 teaspoon seasoning salt 1/4 teaspoon dry mustard 1 tablespoon Worcestershire sauce 1 tablespoon bacon bits 1/4 cup maple syrup 4 cups water 1 can peas with juice Place beef in bottom of 6-8 quart crockpot or slow cooker. Cover with potatoes and carrots. In medium large saucepan, place all remaining ingredients (except peas) and simmer until bubbly. Remove from heat and pour over meat and vegetables. Cover and cook on high heat approximately 8 hours. Add more water if necessary. Add peas before serving. Do not thicken.
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