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Beef Stew with Sun-Dried Tomatoes
Date added: November 28, 2007
- Servings: 4 change
- Calories per serving: 523
- Prep time: 20
- Cook time: 10
Ingredients
- 1 cup sun-dried tomatoes not oil packed
- 1 1/2 pound beef, stew meat, cubes, fzn, 4oz, fs
- 1 1/2 pound potatoes
- 1 serving onion
- 8 ounce-weight baby-cut carrots
- 1/4 cup water
- 1 1/2 tsp seasoned salt
- 1 herb, bay leaf, crumbled, dried
- 2 tbsp flour, all purpose, bleached, enrich
Recipe Method
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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 523 | 26% |
| Fat 18g | 27% |
| Cholesterol 108mg | 36% |
| Sodium 453mg | 19% |
| Carbohydrates 51g | 26% |
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