Beef Stew with Sun-Dried Tomatoes

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	9 hours
	Ready In	10 hours

Ingredients

1	cup	sundried tomatoes	not oil-packed
1 1/2	pounds	beef
12	each	new potatoes
1	medium	onion	in 8 wedges
8	ounces	baby carrots	about 30
2	cups	water
1 1/2	teaspoons	seasoned salt
1	x	bay leaf
1/4	cup	water
2	tablespoons	flour, all-purpose

Directions

Rehydrate tomatoes as directed on package; drain and coarsely chop.

Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot .

Cover and cook on Low heat setting 8-9 hours or until vegetables and beef are tender.

Mix 1/4 cup water and the flour; gradually stir into beef mixture.

Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened.

Remove bay leaf.

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Member Review

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Reviewed by qwint

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