INGREDIENTS:
* 1 cup sun dried tomatoes (not packed in Oil)
* 1 1/2 LB. lean beef stew meat
* 1 1/2 pounds 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:
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 crockpot. Cover and cook on LOW for 8 to 9 hours, or until beef and vegetables are tender. 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.
Colleen’s Note: This went well with fresh wheat bread from my bread machine.