vegetable beef soup/stew, slow cooker

Ingredients

• 1 tablespoon olive oil, butter, or bacon grease
• 1 1/2 pounds beef stew meat, cut in 1" cubes
• 1 large onion, coarsely chopped
• 2-3 stalks celery, sliced thick
• 1 medium bell pepper, diced
• 1 can (15oz) petite diced tomatoes with juice
• 2 cans beef stock or broth
• 2 cans (11.5 oz) v-8 or tomato juice or tomato sauce
• 2 cans whole kernel corn, drained or 1 1/2 cups frozen
• 2 cups frozen green peas, rinsed
• 1 1/2 cups fresh or frozen green beans
• 1 can baby lima beans, drained and rinsed (optional)
• 2 teaspoons granulated garlic
• 2 teaspoons worcestershire sauce
• 2 tablespoons dried parsley
• 2 tablespoons dried chives
• 3 large russet potatoes, peeled and large dice
• 3 large carrots, peeled and cut into large pieces
• - salt & pepper to taste