Place the stew meat, carrot chunks, potato chunks, onion, peas, sugar, salt and bay leaf in the crock of a 3-quart slow cooker. Sprinkle with tapioca then pour the tomato juice over the top. Cover the slow cooker and cook for 10 to 12 hours on low heat setting or for 5 to 6 hours at high heat setting. Remove the bay leaf before serving.
Per Serving: 673 Calories, 39g Total Fat, 157mg Cholesterol, 574mg Sodium, 34g Carbohydrate, 4g Fiber, 44g Protein