2 lb. boneless lamb, cubed, browned & drained
2 tsp. salt
1/4 tsp. pepper
2 c. water
1 sm. whole bay leaf
2 med. carrots, pared & cut in 1/2" slices
2 sm. onions, thinly sliced
3-4 med. potatoes, pared & quartered
1/4 c. instant tapioca to thicken stew (optional)
1 (10 oz.) pkg. frozen peas

Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on low 10-12 hours. Add peas during last 1-2 hours of cooking. Cook all of this in a crock pot.