Ingredients
1 cup sun-dried tomatoes, not packed in oil or 1 cup use 1 can diced tomatoes (14.5 ounce) or 1 (1 1/2 ounce) cans stewed tomatoes 1 1/2 lbs beef stew meat 12 potatoes, medium, cut in half ( 1 1/2 lbs) 1 medium onion, cut into 8 wedges
1 (8 ounce) bags baby carrots ( about 30) 2 cups water
1 1/2 teaspoons seasoning salt 1 bay leaf
1/4 cup water
2 tablespoons all-purpose flour
Directions
First of all, rehydrate the tomatoes as instructed on the package, drain and then chop them coarsely.
Take the tomatoes and blend them with rest of items besides ONE FOURTH cup of water and flour in crock pot slow cooker.
Cook, covered, on low temperature for EIGHT TO NINE hrs or till vegetables and beef become soft.
Take ONE FOURTH cup of water and whisk with flour and blend into beef mixture.
Cook, covered crock pot on high temperature for 1⁄4 hour extra.
Discard the bay leaf.