Colleen’s Beef Stew

INGREDIENTS:

• 1 cup sun dried tomatoes (not packed in oil)
• 1 1/2 lb. lean beef stew meat
• 1 1/2 lb. new potatoes, about 12, halved, or use larger potatoes and cut in quarters
• 1 medium onion, cut into 8 wedges, or a dozen small white onions, peeled
• 1 (8 oz) bag baby cut carrots (about 30)
• 2 cups water
• 1 1/2 tsp. seasoned salt
• 1 bay leaf
• 1/4 cup cold water
• 2 TBS. flour

PREPARATION:

1. Rehydrate tomatoes as directed on the package, drain and coarsely chop. Combine rehydrated tomatoes, beef, potatoes, onion wedges, baby carrots, 2 cups water, seasoned salt, and bay leaf in a 3 1/2 to 5-quart crock pot. Cover and cook on LOW for 8 to 9 hours, or until beef and vegetables are tender.
2. Mix remaining 1/4 cup cold water and flour until smooth; gradually stir into the hot stew. Cover and continue cooking on HIGH for about 10 min. or until slightly thickened. Remove bay leaf.