Crockpot Irish Stew

2 pounds lamb, boneless; cubed, browned & drained
2 teaspoon salt
1/4 teaspoon pepper
2 cup water
1 small bay leaf
2 medium carrots; pared & cut in 1/2-inch slices
2 small onions, thinly sliced
4 medium potatoes, pared & quartered
1/4 cup Quick-cooking tapioca (opt)
10 ounce Peas, frozen; or
10 ounce Mixed vegetables, frozen

Season the cubed lamb with salt and pepper and add to crock pot.

Add the remaining ingredients except for the peas. (If you do not want the gravy thickened omit the tapioca). Stir well.

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