Date added: November 28, 2007
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.
| Per serving | % Daily Value* |
| Calories 523 | 26% |
| Fat 18g | 27% |
| Cholesterol 108mg | 36% |
| Sodium 453mg | 19% |
| Carbohydrates 51g | 26% |
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