Beef Stew



1 pound lean stew beef
1 pound baby carrots
4 medium red potatoes, diced
4 stalks celery, diced
1 onion, peeled and diced
1 10.75-ounce can reduced-fat tomato soup
1 cup red wine or cooking wine
4 cloves garlic, peeled and minced (bottled is fine)
1 bay leaf
4 whole cloves
Salt and black pepper to taste
1 (10-ounce) package frozen peas

1. Place all ingredients except peas in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir in peas. Remove bay leaf and cloves before serving.

Yield: 4 servings