1 to 1 1/2 pounds stew beef
4 to 5 medium potatoes, peeled and cut into 1 1/2-inch chunks
4 carrots, peeled and sliced
1 envelope dry onion soup mix
1 6-ounce can tomato paste
1/4 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon bacon bits
3 tablespoons brown sugar
3 cups water
1 to 1 1/2 cups thawed frozen peas
Place beef in the slow cooker. Add prepared potatoes and carrots.
In a saucepan, place dry onion soup mix, tomato paste, water, pepper, seasoning salt, dry mustard, Worcestershire sauce, bacon bits and brown sugar. Heat over medium heat until simmering. Remove from heat and pour over meat and vegetables in slow cooker.
Cover and cook on low setting for 9 hours or 6 hours on high setting. Add water as necessary. Add peas about 20 to 30 minutes before serving.