Mom's Irish Stew

2 pounds boneless lamb, cubed, browned and drained
2 teaspoons salt
1/4 teaspoons pepper
2 cups water
1 small whole bay leaf
2 medium carrots, pared and cut in 1/2-inch slices
2 small onions, thinly sliced
3 to 4 medium potatoes, pared and quartered
1/4 cup quick-cooking tapioca (to thicken) (optional)
1 10-ounce package frozen peas or mixed vegetables

Season cubed lamb meat with salt and pepper. Add remaining
ingredients (except peas). Omit tapioca if you don't want gravy thickened.

Stir well. Cover and cook on Low 10 to 12 hours. Add peas during last 1 to 2 hours of cooking.

Serve with corn bread or soda bread.

Source: Marla