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1 Cup sun dried tomatoes (not packed in oil)
1-1/2 Pounds beef stew meat
12 new potatoes - (1 1/2 lbs), cut in halves
1 Medium onion, cut into 8 wedges
1 bag baby cut carrots - (8 oz), abt 30 carrots
2 Cups water
1-1/2 Teaspoons seasoned salt
1 bay leaf
1/4 Cup water
2 Tablespoons flour

Rehydrate tomatoes as directed on the package, drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and flour in a 3 1/2- to 4-quart crockpot. Cover and cook on LOW 8 to 9 hours or until beef and vegetables are tender. Mix remaining water and flour; gradually stir into stew. Cover and cook on HIGH about 10 minutes or until slightly thickened. Remove bay leaf.

Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999