Hamburger Beef Stew

Ingredients:
1 1/2 lbs. ground beef

1 small onion, chopped

4 carrots, peeled and sliced

4 potatoes, peeled and cubed - bite size

28 oz stewed tomatoes, plus juice

10.5 oz beef broth, and then possibly an additional 10oz or more

2 Tbsp. parsley flakes

2 Tbsp, tapioca

1 Tbsp. Worcestershire sauce

1 tsp salt

1/4 tsp pepper

2 - 5.5oz cans of v-8 original

1 head of cauliflower, chopped - bite size

1 can peas

Brown ground beef with onion until the meat is no longer pink.

Meanwhile, chop other ingredients.  Set cauliflower aside. 

*Note I decided I should have cut potatoes smaller - more bite size after this batch!

Add all ingredients into the crockpot, except cauliflower, canned peas and 2nd portion of beef broth. Keep bay leaves on top for easy removal later.

Cook on low of 8 hours or on high for 4-5 hours.  

Add cauliflower, canned peas and 2nd portion of beef broth (as much as needed for the consistency that you prefer) the last cooking hour.

I served this with frozen dinner rolls that I popped into the oven the last 15 minutes of cooking with a little bit of melted butter on the top.