Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Sun Dried Tomato Beef Stew




Source of Recipe


carnation037






List of Ingredients



• 1 cup sun dried tomatoes (not in oil)
  
• 2 cups warm water
  
• 1 1/2 pounds beef stew meat, trimmed of excess fat
  
• 12 medium new potatoes, halved
  
• 1 mediun onion, coarsely chopped
  
• 1 (8 ounce) package baby carrots
  
• 1 bay leaf
  
• 1/2 teaspoon dried thyme
  
• 1/4 cup cold water
  
• 2 tablespoons all-purpose flour
  






Instructions



1. Oven: Place everything in a baking pan with a tight fitting lid, except cold water and flour. Cover and cook in a 300 degree 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
   
2. Crockpot: Soak the tomatoes in 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 cold water and flour in a crockpot/slow cooker. Cover and cook on low for 8 to 9 hours, until beef is tender.