2 small potatoes, peeled if desired, cut into ½-inch cubes
1 cup chopped onion
½ teaspoon salt
½ teaspoon dried thyme, crushed
½ cup loose-pack frozen peas, thawed
Fresh Italian (flat-leaf) parsley sprigs
In a large skillet, brown meat in hot oil over medium-high heat.
Transfer meat to a 3½- to 4½-quart slow cooker (see Tip). Add the undrained tomatoes, water, carrots, potatoes, onion, salt and thyme to cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Stir in peas. Garnish with parsley.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.