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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Good hearty stew, you may want to add more seasoning. We like a little cayenne pepper added. Ingredients:
1 cup sun-dried tomatoes, not packed in oil or 1 cup use 1 can diced tomatoes (14.5 ounce) or 1 (1 1/2 ounce) can stewed tomatoes |
1 1/2 lbs beef stew meat |
12 potatoes, medium, cut in half (1 1/2 lbs) |
1 medium onion, cut into 8 wedges |
1 (8 ounce) bag baby carrots (about 30) |
2 cups water |
1 1/2 teaspoons seasoning salt |
1 bay leaf |
1/4 cup water |
2 tablespoons all-purpose flour |
Directions:
1. Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
3. Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
4. Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
5. Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
6. Remove bay leaf.
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