Ingredients
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1 cup sun-dried tomato
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1 1/2 lbs beef stew meat
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4 medium red potatoes (about 1 1/2 lbs)
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1 medium onion, diced
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3 garlic cloves, diced
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8 ounces carrots
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2 cups water
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1 teaspoon salt
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1 tablespoon parsley
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1/2 teaspoon oregano
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1/2 teaspoon basil
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4 bay leaves
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1/4 cup cold water
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2 tablespoons all-purpose flour
Instructions
- Drain and rinse tomatoes, then coarsely chop.
- Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
- Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
- mix 1/4 cup water and the flour; stir into stew.
- Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.