Beef Stew Burgundy

1 cup burgundy wine

3 cubes beef bouillon

3 pounds cut-up bite-size stir-fry beef

1 (28 oz.) can crushed tomatoes

1/4 cup tapioca -- quick cooking

1 tablespoon sugar

2 bay leaves

1 tablespoon Jones Crazy salt Mrs. Dash Origina

1 pound carrots

2 large potatoes -- cut up

1 package frozen peas

Onions

Put wine, bouillon and cut-up beef in crockpot on High for 1 hour. After 1 hour, add tomatoes, tapioca, sugar, bay leaves, Jones Crazy salt, Mrs. Dash original blend; stir and mix well.

Then peel and cut up carrots, potatoes; add peas and onions or use mixed vegetables frozen (1 bag).

Cook in crockpot all day on High 6-8 hours and remove bay leaves before serving. Serve above as stew. Can also be served on rice or biscuits. As stew, get a fresh made loaf of Italian bread to eat with it as stew.