Beef and Sundried Tomato Stew
Source of Recipe
ww recipe
List of Ingredients
1 cup (250 ml) sun-dried tomatoes (not in oil)
2 cups (500 ml) warm water
1 1/2 lbs (675 g) beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 oz (225 g) baby-cut carrots
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) cold water
2 Tbs (30 ml) all-purpose flour
Recipe
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 slow cooker. Cook
covered on low until the beef is tender, 8 to 9 hours. Mix the cold
water with the flour and stir into the beef mixture. Cook covered
until thickened slightly, about 15 minutes. Serves 6 to 8.
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