Savory Beef Stew

Makes 6 servings

  • 1 cup sun-dried tomatoes (not in oil)
  • 1 1/2 pounds beef stew meat
  • 1 medium onion, cut into 8 wedges
  • 1 1/2 teaspoons seasoned salt
  • 1 dried bay leaf
  • 2 cups water
  • 2 tablespoons all-purpose flour
  • 12 small new potatoes (1 1/2 pounds), cut in half
  • 1 (8-ounce) bag baby carrots (about 30)

1. Heat oven to 325°. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain and coarsely chop.

2. Mix tomatoes, beef, onion, seasoned salt and bay leaf in ovenproof 4-quart Dutch oven. Mix water and flour; stir into beef mixture. Cover and bake 2 hours, stirring once.

3. Stir in potatoes and carrots. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender. Remove bay leaf.

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