Ingredients
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1 1/2 lbs beef stew meat
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12 potatoes, medium, cut in half (1 1/2 lbs)
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1 medium onion, cut into 8 wedges
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1 (8 ounce) bag baby carrots (about 30)
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2 cups water
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1 1/2 teaspoons seasoning salt
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1 bay leaf
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1/4 cup water
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2 tablespoons all-purpose flour
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1 cup use 1 can diced tomatoes (14.5 ounce) or 1 (1 1/2 ounce) can stewed tomatoes
Instructions
- Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
- Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
- Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
- Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
- Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
- Remove bay leaf.