Sundried Tomato Beef Stew
This hearty beef stew has an extra dimension of flavor with tasty sun-dried tomatoes. Cook this in your slow cooker all day and enjoy a warm, delicious meal as an end to a chilly fall or winter day.
Preparation Time20 min
Cooking Time9 hr
Cooking MethodSlow Cooker
Ingredients
- 1 cup sun-dried tomatoes, not oil-packed
- 1 1/2 pound beef stew meat
- 12 new potatoes, (1 1/2 pounds)
- 1 onion, in 8 wedges
- 8 ounce bag baby-cut carrots, (about 30)
- 2 cup water
- 1 1/2 teaspoon seasoned salt
- 1 bay leaf
- 1/4 cup water
- 2 tablespoon 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.