Crock-pot Beef Vegetable Soup

1 lb stew beef, cubed
1 cn stewed tomatoes
3 potatoes, peeled, diced
2 carrots, peeled, pennied
1 garlic clove, crushed
3 peppercorns
1 bayleaf
1 celery stalk, chopped
1 small onion, diced
4 c water
salt and pepper to taste
1/2 ts thyme
1 t parsley, chopped
2 beef bouillon cubes
1 tb Worcestershire sauce
2 c frozen mixed vegetables
1/2 cup red wine

Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving.