1 1/2 lbs. stew beef
4-5 med. potatoes, peeled and thickly sliced
4 carrots, peeled and chunked
1 env. dry onion soup mix
1 (6 oz.) can tomato paste
6 oz. water
1/4 tsp. pepper
1/2 tsp. seasoning salt
1/4 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 tbsp. bacon bits
1/4 c. maple syrup
4 c. 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.