In medium skillet, cook beef, stirring to break up meat, until done.
Drain well if necessary. Prepare vegetables.
Layer beef and vegetables in a 3½-quart slow cooker, sprinkling
each layer with salt, pepper, and marjoram. Pour tomato juice into
slow cooker. Cover and cook on low for 7–8 hours or until
vegetables are tender.
Turn slow cooker to high. Stir in peas and cheese, cover, and cook
on high for 15–20 minutes until hot. Serve immediately.