1 cup sun-dried tomatoes -- not oil packed
1 1/2 pounds beef stew meat
12 new potatoes -- (1 1/2 pound)
1 medium onion -- in 8 wedges
8 ounce bag baby-cut carrots -- (about 30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup water
2 tablespoons all-purpose flour
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 Crock Pot . 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. Prep. Time: 20 minutes, Cooking Time 9 1/4 hours. Serves 6. Per serving; 440 calories, 125 CFF, 14 g fat, 70 mg cholesterol,620 mg. sodium, 57 g carbohydrate, 29 g protein Diet Exchanges: 3 starch, 2 lean meat, 2 vegetables, 1 fat Betty Crocker Casseroles and One-Dish Meals #142, p. 74 MC formatting by This e-mail address is being protected from spambots. You need JavaScript enabled to view it ICQ#2099532
