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Beef Stew with Sun-Dried Tomatoes

1 cup sun-dried tomatoes, not oil packed
1 1/2 pounds beef stew meat
12 new potatoes, (1 1/2 pounds)
1 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.

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