Sundried Tomato Beef Stew
Source of Recipe
wwr 9 1 05
Recipe Introduction
Slow cooking allows the intense flavor of the
sun-dried tomatoes to permeate this hearty dish.
List of Ingredients
Sundried Tomato Beef Stew
1 cup (250 ml) sun-dried tomatoes (not in oil)
2 cups (500 ml) warm water
1 1/2 pounds (675 g) beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 ounces (225 g) baby-cut carrots
1 bay (laurel) leaf
1/2 teaspoon (2 ml) dried thyme
1/4 cup (60 ml) cold water
2 Tablespoons (30 ml) all-purpose flour
Place everything in a baking pan with a tight
fitting lid, EXcept the cold water and flour .
Cover and cook in a 300 degree F (150C) oven
for 3 to 4 hours.
Mix the cold water with the flour, stirring
out any lumps. Stir mixture into the stew.
Cover and cook until thickened slightly,
about 15 minutes.
Serves 6 to 8.
OR use your crockpot/slow cooker
Soak the tomatoes in the warm water for 30 minutes.
Drain the tomatoes, reserving the soaking liquid,
and chop the tomatoes.
Combine with the remaining ingredients, including
the reserved soaking liquid, EXcept the cold water
and flour in a crockpot/slow cooker. Cover and
cook on low for 8 to 9 hours, until the beef is
tender. Recipe
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