Beef Stew With Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Adapted from Betty Crocker's Slow Cooker Cookbook. Serve with crusty bread. Ingredients:
1 cup sun-dried tomato |
1 1/2 lbs beef stew meat |
4 medium red potatoes (about 1 1/2 lbs) |
1 medium onion, diced |
3 garlic cloves, diced |
8 ounces carrots |
2 cups water |
1 teaspoon salt |
1 tablespoon parsley |
1/2 teaspoon oregano |
1/2 teaspoon basil |
4 bay leaves |
1/4 cup cold water |
2 tablespoons all-purpose flour |
Directions:
1. Drain and rinse tomatoes, then coarsely chop.
2. Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
3. Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
4. mix 1/4 cup water and the flour; stir into stew.
5. Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.
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