Wash all fresh vegetables thoroughly and set aside to dry.
Place stew beef, diced onion, tomatoes, and mixed vegetables in slow cooker.
Prepare beef granules according to package directions. Add to slow cooker with seasoned pepper blend, tapioca and bay leaf. Set slow cooker to high and cook for 1 hour; reduce to low and continue cooking for 8 hours or internal temperature reaches 170 degrees.
Portion 1 1/2 c and serve immediately or refrigerate for up to 3 days.