Crockpot Beef Stew with Sun-dried Tomatoes
1 C. sun-dried tomatoes (not oil packed)
1 1/2 lbs. beef stew meat
12 medium new potatoes (1 1/2 pounds) cut in half
1 medium onion, cut into 8 wedges
1 bag (8 oz.) baby carrots, about 30
2 C. water
1 1/2 t. seasoned salt
1 bay leaf
1/4 C. cold water
2 T. all-purpose flour
Soak tomatoes in water as directed on pkg. Drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour to crockpot. Cover and cook on low 8 to 9 hours or until beef and vegetables are tender.
Mix 1/4 cup water and the flour. Gradually stir into beef mixture. Cover and cook on high 10 to 15 minutes or until
slightly thickened. Remove bay leaf.
this recipe really sounds good but instead of the 1/4 cup of water and 2 tablespoons of flour for a thickening agent I use instant potatoes and it works great. I just add a little at a time until I get the desired consistency. I also would use 2 cups of beef broth instead of 2 cups of water.