pat's Recipe

Beef Stew with Sun-Dried Tomatoes

Category: CROCKPOT

1 cup sun-dried tomatoes, not oil-packed
1 1/2 pounds beef stew meat
12 new potatoes, (1 1/2 pounds)
1 onion, in 8 wedges
8 ounces bag baby-cut carrots, (about 30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup water
2 tablespoons all-purpose flour

Instructions
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 slow cooker . 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.
Serves 6.