Recipe: Crockpot Savory Beef Stew

CROCKPOT SAVORY BEEF STEW
Source: from Betty Crocker Slow Cooker Recipes

1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 dried bay leaf
1/4 cup water
2 Tbsp Gold Medal all-purpose flour

Rehydrate tomatoes as directed on package; drain and coarsely chop.

Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.

Cover and cook on low heat setting 8 to 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 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.

1 serving: Calories 360 (Calories from fat 125); Fat 14g (Saturated 5g); Cholesterol 70mg; Sodium 620mg; Carbohydrate 36g (Dietary Fiber 6g); Protein 28g

Diet Exchanges: 2 Starch, 3 Lean Meat, 1 Vegetable, 1/2 Fat

When buying new potatoes, avoid those that are wrinkled, sprouted or cracked. It's quite common, however, that new potatoes have spots where they are missing their feathery skin.

Pair this stew with a hearty cracked wheat bread, perfect for dipping into the rich, flavorful gravy.